Coffee like a lot of other edible vegetable products, has various flavors that rely on this category, the area of production affected by conditions associated with climate, soil, altitude, sunlight and rain fall, in a nutshell, by macro and micro geological determinants. Each features its own characteristic flavor, sweetness, acidity, etc.
The coffee comes from the Rubiaceae family (generally referred to as coffee, madder, or bedstraw family), using more than 500 genera and 8000 species.
Top quality coffee Mogiana region:
Aroma: Striking – Fruity with notes of chocolate and nuts
Body: Creamy velvet (Primary feature from the coffees from the region’s High Mogiana)
Acidity: Medium – Very balanced
Aftertaste: Extended having a sweetness of caramel with hints of bitter chocolate. Excellent foundation for any good espresso.
Beans
The coffee cherry consists of:
Shell: because it ripens, it turns from eco-friendly to red or yellow
Pulp: located soon after the shell, it’s very fleshy
Mucilage: a viscous layer, wealthy in sugar, between your pulp and also the parchment
Parchment: inner skin, which surrounds the seed
Pits or beans: There’s two in every cherry (dicotyledon) within the flat kind, a treadmill (monocotyledon) within the mocha kind.
The Overall GRADING OF Eco-friendly BEAN PROCESSED COFFEE is determined by:
1. CATEGORY
2. SUBCATEGORY
3. GROUP
4. SUBGROUP
5. CLASS
6. TYPE
1) CATEGORY
All over the world as with South america, mainly two types of coffee are cultivated which make for any better beverage, and so are of worldwide significance:
CATEGORY I: Arabica (Coffea arabica)
CATEGORY II: Robusta, also called conilon in South america (Coffea canephora).
2) SUBCATEGORY
Based on the form of the bean and it is size (based on how big the holes within the sieves by which the coffee has the capacity to pass).
Around the left/right would be the images of the sieves that people use to grade the espresso beans.
1. FLAT (CHATO): composed of beans by having an outer convex as well as an inner flat or slightly concave surface, having a lengthwise central groove.
2. MOCHA (MOCA): composed of egg-formed beans, also having a lengthwise central groove. These come from what is known a “peaberry”.
COARSE FLAT (CHATO GRAÚDO): sieves 17/18/19
MEDIUM FLAT (CHATO MÉDIO): sieves 15/16
FINE FLAT (CHATO MIÚDO): sieves 14 and smaller sized
COARSE MOCHA (MOCA GRAÚDO): sieves 11/12/13
MEDIUM MOCHA (MOCA MÉDIO): sieve 10
FINE MOCHA (MOCA MIÚDO): sieves 9 and smaller sized
BICA CORRIDA (B/C): Considered once the coffee can’t be broken into sieves, or if this doesn’t squeeze into four or even more screens.
3) GROUP
Based on its aroma and flavor. Also graded based on two groups:
1. GROUP I = ARABICA COFFEE: the best includes a more pronounced and smoother, more aromatic flavor along with a lower quantity of caffeine compared to Robusta.
2. GROUP II = ROBUSTA COFFEE: the most resistant against unwanted pests, it features a neutral flavor and aroma, leaning towards bitter, along with a greater quantity of caffeine.
4) SUBGROUP I – Group 1 – Arabica (in climbing down order of quality)
FINE BEVERAGES
STRICTLY SOFT (ESTRITAMENTE MOLE): coffee that combinedly has all of the needs of the “soft” aroma and flavor, though more pronounced.
SOFT (MOLE): coffee that presents a enjoyable, mild and sweet aroma and flavor. It’s a smooth and balanced coffee.
JUST SOFT: coffee which has a gently sweet smooth flavor, but an astringent or rugged taste.
HARD (DURO): coffee which has an sourish, astringent and rugged flavor, although it does not have an unusual taste. A markedly full-bodied and enjoyable beverage.
ACIDIC BEVERAGES (BEBIDAS FENICADA)
RIADO: coffee which has a light flavor, sign of iodoform.
RIO: coffee which has the characteristic and pronounced iodoform flavor. An espresso comes with an intense and striking flavor.
RIO ZONA: coffee which has a very pronounced aroma and flavor, much like iodoform or carbolic acidity, having a repugnant taste.
4) SUBGROUP II – Group II – Robusta
EXCELLENT: coffee which has a neutral flavor and average acidity.
GOOD: coffee which has a neutral flavor and slight acidity.
REGULAR: coffee which has the characteristic Robusta flavor without any acidity.
ABNORMAL: coffee includes a non-characteristic flavor towards the product.
5) CLASS
Grading of Processed Eco-friendly Bean Coffee based on its color
BLUISH Eco-friendly (VERDE AZULADO) AND CANE Eco-friendly (VERDE CANA): sign of coffee which has had its pulp and mucilage removed.
Eco-friendly (VERDE): bean of eco-friendly color and it is nuances.
Yellow-colored (AMARELADA): bean of yellow-colored color, indicating indications of the maturing from the product. YELLOW (AMARELA)
BROWN (MARROM)
LEADISH (CHUMBADO)
WHITISH (ESBRANQUIÇADA)
ASSORTED (DISCREPANTE): mixture of colors produced from different crop or color varieties.
6) TYPE
Grading of Processed Eco-friendly Bean Coffee based on the existence of defects and foreign objects.
Processed eco-friendly bean coffee may be the endosperm from the fruit of numerous types of the genus Coffea, mainly Coffea arabica and Coffea conephora (robusta or conilon.)
FOREIGN OBJECTS AND IMPURITIES
Objects foreign towards the coffee: plant debris not produced from the merchandise, grain and seeds of other species and foreign physiques associated with a nature, for example gemstones and protuberances, which come from sweeping or from fragments from the drying terrace floor.
The utmost number of foreign objects and impurities allowed within the Processed Eco-friendly Bean Coffee is 1%. The merchandise more than this amount is going to be temporarily downgraded.
Impurity: dry or eco-friendly hulls of numerous fruits, including coffee, sticks, branches along with other impurities from the product itself.
Resourse: http://brasiljuta.com.br/eng/
How to make amazing Brazilian coffee!
Video COMMENTS:
Arts Bresil Importations: seu video nao esta ruim ..porem cafe..bom mesmo nao vai agua de torneira…e nao agua filtrada…e na hora de coar …vc tem que controlar o despejo a agua …alem da temperatura para nao queimar acucar natural do cafe….podia tbm usar uma marca de cafe com maior identidade brasiliera \nparabens pela iniciativa
Fred Anderson: This is no where near a brasilian coffee. This is poorly made latte with sugar
Raissa Carvalho: +Fred Anderson I'd say some Brazilians drink coffee with milk and others just drink pure coffee. \nBrazilians love it and drink many different kinds of coffee. This is just one of them! :)
Fred Anderson: Brazallian coffe is a kown bar drink… coffee made like this is just a latte with sugar even if the coffee beans are from Brazil
