{"id":2308,"date":"2025-02-01T19:47:39","date_gmt":"2025-02-01T19:47:39","guid":{"rendered":"https:\/\/labsieves.com\/blau-metall\/?page_id=2308"},"modified":"2025-02-04T21:01:10","modified_gmt":"2025-02-04T21:01:10","slug":"test-sieves-for-green-coffee-according-to-iso-4150","status":"publish","type":"page","link":"https:\/\/labsieves.com\/blau-metall\/test-sieves-for-green-coffee-according-to-iso-4150\/","title":{"rendered":"Test Sieves for Green Coffee according to ISO 4150"},"content":{"rendered":"
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\"\"<\/a>For centuries, coffee has been sought after across the globe as a high-value commodity and, to this day, remains a critical export good for numerous countries and enjoys a vibrant global market. As such, the quality assessment of coffee beans as a raw product and all varieties of ground coffees as trading goods is a critical element needed within the global marketplace.<\/p>\n

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One particularly important aspect for coffee is the magnitude of value added as it moves from a raw commodity as coffee beans or green coffee, through the roasting and grinding process and ends on store shelves as a seemingly endless variety of coffee products. Across the value chain, gains in excess of a factor of 15 over the price of the raw product are no rarity. Therefore, much importance if paid within the coffee industry to the quality of the raw products used which is determined by a number of analytical methods.<\/p>\n

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\"\"<\/a>As with most raw commodities that exist in solid form, a major factor in assessing the quality of green coffee is the size distribution of the individual beans which drives the type of roasting process that is to be used which in turn determines the types of end product that can be manufactured. The size or size distribution of green coffee is a major price factor as larger beans are generally preferred which is also reflected in the names of the top-tier coffee beans: Superior, Supremo or simply AA.<\/p>\n

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In addition to size, roasters pay particular attention to the distribution of bean sizes across a batch of green coffee \u2013 a narrow size distribution where most beans have the same size with very little variability allows for a uniform roast for the entire batch, allowing for fine control over the resulting flavor profile. Aside from bean size, other physical properties of the beans are also of importance including the density, moisture content and chemical make-up which are analyzed through different standardized method in order to assist in optimizing roasting profiles.<\/p>\n

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The size distribution of green coffee is typically determined by means of traditional sieving where beans are passed over a series of screens with descending aperture width top obtain the mass fractions retained by the individual sieves which can then be plotted into a distribution graph. New and emerging methods include optical measurements that can obtain the size distribution as well as other quality markers such as the color of the beans. However, most standards still mandate traditional sieving as the method of choice for assessing green coffee.<\/p>\n

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There are two primary standards that apply to the size analysis of green coffee:<\/p>\n