Coffee Bean Size Classification

Vietnamese Coffee Exporter
size-beans
There are many ways to classify beans in the coffee industry, such as size, cultivation height, number of defects, species, etc. To aim for uniformity of coffee beans before roasting and price orientation. Even in the market, people will classify coffee bean size.
Coffee-bean-size-classification
Sorting the size of coffee beans before roasting and selling to the market

Grading by coffee bean size is a standard measure for the coffee industry. In which, coffee beans, after preliminary processing, will be rayed through perforated metal plates with different diameters from 8 to 20/64 inches for classification.

coffee-bean
The size of coffee beans is classified according to the grain rail

Sieve size from 8 to 20, sieve size in the scale of 1/64 inch. Sieve 18 means 18/64 inch, measuring unit of mm is 7.1mm, similarly sieve 16 is converted to 6.3mm.

size
The sieve size used is the same in every coffee-producing country, but the names are entirely different. For example, a vast bean (19-20 1/64 inch) is AA in Africa and Supremo in Colombia.

To serve the needs of processing and mass production, people use sieving machines to sort the size of coffee beans. Vibration speed and large capacity vibration amplitude can make 12-14 tons of bucket material/hour.

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Two ray coffee bean size sieve machine

However, the classification of coffee bean size can hardly be 100% accurate. For example, some particles, although small, do not fall due to the high density. So in its grading system, the SCA allows a 5% difference from the sieve measurements (that is, out of 100 coffee beans on sieve 18, there are permitted five smaller or larger beans).

The larger the volume, the longer it takes to cook with cooking potatoes. Or when between different large and small potatoes, they will ripen unevenly. The same goes for coffee beans; the more significant the roast, the longer the roasting process takes, so before roasting, we must ensure that each batch of coffee has an actual size of the kernels to help the roasting process be consistent and thus better product quality.

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