[{"data":1,"prerenderedAt":197},["ShallowReactive",2],{"guides-et-EE-grading-and-cupping-green-coffee":3},{"kind":4,"guide":5,"categorySlugs":189},"guide",{"key":6,"slug":6,"category":7,"order":8,"schema":9,"title":10,"seoTitle":11,"description":12,"excerpt":13,"published":14,"updated":14,"readingMinutes":15,"cover":16,"related":19,"body":44,"faq":102,"products":109,"sources":118,"locale":123,"sourceHash":124,"translated":125,"paths":126,"slugMap":133,"categorySlug":188},"grading-and-cupping-green-coffee","green-coffee",45,"HowTo","Hindamine ja kohvi maitsmine enne ostmist","Hindamine ja kohvi maitsmine ostmiseks","Kuidas rösterid hindavad ja cuppivad rohekohvi enne ostmist: defektid 350 g näidises, ekraanisuurus, niiskus ja cupping meetod.","Ostutotsus vajab kahte tüüpi tõendeid: kuidas rohekohvi teie käes välja näeb ja kuidas see laual maitseb. Praktiline hindamise ja cupping rutiin rösteritele.","2026-10-09",8,{"figure":17,"kicker":18},"350 g","Hindamine",[20,28,36],{"key":21,"slug":21,"category":7,"title":22,"excerpt":23,"readingMinutes":24,"updated":14,"cover":25},"green-coffee-samples-and-sample-roasting","Rohekohvi näidised: pakkumine, enne saatmist ja saabumine","Kolm proovi kaitsevad roheline kohvi ostu: pakkumise proov, mille valite, eeltellimuse proov, mille heaks kiidate, ja saabumisproov, mida kontrollite selle vastu. Kuidas röstida, tassi ja registreerida igaüht.",7,{"figure":26,"kicker":27},"PSS","Proovid",{"key":29,"slug":29,"category":7,"title":30,"excerpt":31,"readingMinutes":32,"updated":14,"cover":33},"green-coffee-moisture-and-density","Niiskus, veetegevus ja tihedus rohelises kohvis","Kolm kiiret mõõtmist ütlevad teile, kuidas roheline kohv on kuivatatud ja ladustatud, kui kaua see tõenäoliselt vastu peab ja kuidas see röstijas soojust talub.",6,{"figure":34,"kicker":35},"10 kuni 12%","Niiskus",{"key":37,"slug":37,"category":38,"title":39,"excerpt":40,"readingMinutes":32,"updated":14,"cover":41},"production-cupping-protocol","quality","Cupping protokoll tootmiseks, mitte võistlusteks","Tootmise maitsmine vastab ühele küsimusele: kas see parti on sama, mis viide? Lihtsam ja kiirem meetod kui täiskohaline hindamine, koos kontrollidega, mis hoiavad selle ausana.",{"figure":42,"kicker":43},"8.25 g","Maitsmine",[45,47,49,59,63,65,67,91,93,95],{"p":46},"Hinnang on füüsiline kontroll rohekohvist; cupping on standardiseeritud maitsmine röstitud proovide kohta. Koos ütlevad nad, kas kohv on oma hinda väärt ja kas tarnitud partii vastab sellele, mille sa heaks kiitsid.",{"h2":48},"Füüsiline hindamine",{"ol":50,"steps":58},[51,52,53,54,55,56,57],"Võtke esinduslik proov. Specialty Coffee Association (SCA) hindamine kasutab 350 g rohekohvi.","Nuusutage seda. Rohekohvi peaks lõhnama värskelt, roheliselt või heina sarnaselt; hallitusseente, maapinna või kääritatud lõhnad on hoiatus.","Mõõda niiskust ja veetegevust, kui suudad.","Eralda defektid käsitsi neutraalsel pinnal: täielikult mustad või hapud oad, seenkahjustus, võõrkehad ja putukakahjustus on tõsised; purunenud, kestad, ujuvad ja osaliselt kahjustatud oad on väiksemad. SCA rohelise hindamise käsiraamat rühmitab need kategooriatesse 1 ja 2 defektid koos konversioonikogustega.","Loendage defektid täisdefektide ekvivalentidena, kasutades käsiraamatu suhteid.","Kontrollige ekraani suurust sõeladega; ekraanisuurused mõõdetakse 64-ndikes tollides, seega ekraan 18 tähendab auke 18\u002F64 tolli. Ühtlane suurus röstib ühtlasemalt.","Salvestage tulemused loti viite järgi.",true,{"callout":60},{"title":61,"p":62},"Eriklass, lühidalt","SCA rohelise hindamise alusel peab spetsiaalne kvaliteediga kohvil olema null Kategooria 1 defekti ja mitte rohkem kui viis täisdefekti 350 g näidises, samuti niiskus aktsepteeritud vahemikus ja puhas tass. Kontrolli praegust SCA standardit täielike kriteeriumide jaoks.",{"h2":64},"Ostmiseks maitsmine",{"p":66},"Maitsmise protokollid fikseerivad kõik muutujad, välja arvatud kohvi. SCA protokoll, mida kaubanduses laialdaselt kasutatakse, määrab kerge-keskmise proovi röstimise, suhe 8,25 g kohvi 150 ml vee kohta, vesi just keema tõusnud umbes 93°C juures, kooriku purunemine umbes nelja minuti pärast ja viis tassi proovi ühtsuse kontrollimiseks. Järgige iga kord ühte protokolli, et skoorid oleksid võrreldavad kuude lõikes.",{"table":68},{"head":69,"rows":72},[70,71],"Mida hinnata","Mida see ütleb ostjale",[73,76,79,82,85,88],[74,75],"Aroom ja lõhn","Värskus ja iseloom; vananemine näitab end varakult",[77,78],"Maitse ja järelmaitse","Kas kohv sobib sinu menüüsse",[80,81],"Happesus ja keha","Erksus ja kaal, segamise otsuste jaoks",[83,84],"Tasakaal ja magusus","Kuidas see käitub erinevatel röstimisastmetel",[86,87],"Ühtlus ja puhas tass","Kas üks tass viiest on defektne, partii probleem",[89,90],"Defektid","Maitseained nagu hallitus, kääritamine või fenool: põhjused tagasilükkamiseks",{"h2":92},"Punktide muutmine otsusteks",{"p":94},"Hinne on kasulik ainult hinna ja eesmärgi suhtes. Hoidke iga kohvi rolli jaoks lihtne leht: hind maaletoodud kilo kohta, hinne, peamised kirjeldajad ja kas see töötas segus või baaris. Ühe hooaja jooksul näete, millised kohvid teenivad oma preemiat.",{"checklist":96,"title":101},[97,98,99,100],"Maitse pime, tuntud viidatud kohv laual","Kaks inimest maitsmas, kui võimalik, punktid võrreldud","Saabumise näidised võrreldud heakskiidetud näidisega","Tulemused salvestatakse partiiga, mitte märkmikus","Maitsmise rutiin",[103,106],{"q":104,"a":105},"Mis loetakse rohekohvis defektiks?","Füüsilised vead, nagu mustad, hapud, putukate kahjustatud, purunenud või seenhaigustega oad ning võõrkehad. Hinnangusüsteemid kaaluvad tõsiseid defekte rohkem kui väiksemaid.",{"q":107,"a":108},"Mis on hea maitsmispunkt?","Laialdaselt kasutataval 100-punktilisel skaalal on kohvid, mis saavad 80 punkti või rohkem, üldiselt kirjeldatud kui spetsiaalsed. Hinnangud on võrreldavad ainult ühe protokolli ja ühe meeskonna raames.",[110,114],{"target":111,"label":112,"note":113},"page:sample-management","Maitsmise märkmed iga partii kohta","Hinnangud, kirjeldajad ja otsused salvestatud koos prooviga.",{"target":115,"label":116,"note":117},"market:buy","Küsige näidiseid hindamiseks","Turulotid oma hindamiseks.",[119],{"name":120,"title":121,"url":122},"Specialty Coffee Association","Protocols and best 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