[{"data":1,"prerenderedAt":197},["ShallowReactive",2],{"guides-sl-SI-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","Razvrščanje in cupping zelene kave pred nakupom","Razvrščanje in Cupping zelene kave za nakup","Kako pražarji ocenjujejo in cuppajo zeleno kavo pred nakupom: napake v 350 g vzorcu, velikost mrežice, vlaga, metoda cuppanja in ocenjevanje.","Odločitev o nakupu potrebuje dve vrsti dokazov: kako izgleda zelena kava v vaši roki in kako okusi na mizi. Praktična ocena in cupping rutina za pražarje.","2026-10-09",8,{"figure":17,"kicker":18},"350 g","Razvrščanje",[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","Vzorce zelene kave: ponudba, pred pošiljanjem in ob prihodu","Tri vzorce ščitijo nakup zelene kave: vzorec ponudbe, ki ga izberete, vzorec pred pošiljanjem, ki ga odobrite, in vzorec ob prihodu, ki ga preverite. Kako pražiti, cuppati in zabeležiti vsak.",7,{"figure":26,"kicker":27},"PSS","Vzorce",{"key":29,"slug":29,"category":7,"title":30,"excerpt":31,"readingMinutes":32,"updated":14,"cover":33},"green-coffee-moisture-and-density","Vlažnost, aktivnost vode in gostota v nepredelani kavi","Tri hitre meritve vam povedo, kako je bila zelena kava sušena in shranjena, kako dolgo jo bo verjetno mogoče obdržati in kako bo prenašala toploto v pražilniku.",6,{"figure":34,"kicker":35},"10 do 12%","Vlažnost",{"key":37,"slug":37,"category":38,"title":39,"excerpt":40,"readingMinutes":32,"updated":14,"cover":41},"production-cupping-protocol","quality","Protokol za cupping za proizvodnjo, ne za tekmovanja","Cupping proizvodnje odgovarja na eno vprašanje: ali je ta serija enaka referenčni? Enostavnejša, hitrejša metoda kot popolno ocenjevanje, s kontrolami, ki zagotavljajo poštenost.",{"figure":42,"kicker":43},"8,25 g","Cuppanje",[45,47,49,59,63,65,67,91,93,95],{"p":46},"Razvrščanje je fizična inšpekcija zelene kave; cupping je standardizirano degustiranje praženih vzorcev. Skupaj vam povesta, ali je kava vredna svoje cene in ali dostavljena serija ustreza tistemu, kar ste odobrili.",{"h2":48},"Fizično razvrščanje",{"ol":50,"steps":58},[51,52,53,54,55,56,57],"Vzemite reprezentativni vzorec. Ocena Specialty Coffee Association (SCA) uporablja 350 g zelene kave.","Vonjajte jo. Zelena kava bi morala dišati sveže, travnato ali po senu; vonji po plesni, zemeljski ali fermentirani so opozorilo.","Izmerite vlago in aktivnost vode, če lahko.","Ločite napake ročno na nevtralni površini: polne črne ali kisle zrna, poškodbe zaradi glivic, tuji predmeti in poškodbe zaradi insektov so resne; zlomljena, lupina, plavajoča in delno poškodovana zrna so manjša. Priročnik za zeleno razvrščanje SCA jih razvršča v napake kategorije 1 in kategorije 2 z ustreznimi številkami.","Štetje napak kot polne ekvivalente napak z uporabo razmerij iz priročnika.","Preverite velikost sita z mrežami; velikosti mrež so merjene v 64-inkah, tako da mreža 18 pomeni luknje velikosti 18\u002F64 inča. Enotna velikost praži bolj enakomerno.","Zabeležite rezultate glede na referenco serije.",true,{"callout":60},{"title":61,"p":62},"Specialty grade, na kratko","Pod SCA zelenim razvrščanjem ima specialty grade kava nič napak kategorije 1 in največ pet popolnih napak v vzorcu 350 g, skupaj z vlago znotraj sprejetega razpona in čisto skodelico. Preverite trenutni SCA standard za polna merila.",{"h2":64},"Cuppanje za nakup",{"p":66},"Protokoli cuppanja določajo vse spremenljivke razen kave. Protokol SCA, široko uporabljen v trgovini, določa svetlo-srednje praženje vzorca, razmerje 8,25 g kave na 150 ml vode, voda tik pod vreliščem pri približno 93°C, prelom skorje pri približno štirih minutah in pet skodelic na vzorec za preverjanje enotnosti. Upoštevajte en protokol vsakič, da so ocene primerljive čez mesece.",{"table":68},{"head":69,"rows":72},[70,71],"Kaj oceniti","Kaj pove kupcu",[73,76,79,82,85,88],[74,75],"Aroma in vonj","Svežina in značaj; zastare se pokažejo zgodaj",[77,78],"Okus in pookus","Ali kava ustreza vlogi na vašem meniju",[80,81],"Kislost in telo","Svetlost in teža, za odločitve o mešanju",[83,84],"Ravnotežje in sladkost","Kako se bo obnašala pri različnih ravneh praženja",[86,87],"Enotnost in čista skodelica","Ali je ena skodelica od petih defektna, težava s serijo",[89,90],"Napake","Okusi, kot so vlažnost, fermentacija ali fenol: razlogi za zavrnitev",{"h2":92},"Pretvarjanje rezultatov v odločitve",{"p":94},"Ocena je uporabna le v primerjavi s ceno in namenom. Ohranite preprost list za vsako kavo: cena na prispeli kilogram, ocena, ključni opisniki in ali je delovala v mešanici ali na baru. Čez sezono boste videli, katere kave zaslužijo svoj dodatek.",{"checklist":96,"title":101},[97,98,99,100],"Cuppanje slepo, s poznano referenčno kavo na mizi","Dva človeka pri cuppingu, kjer je to mogoče, primerjava rezultatov","Vzorce ob prihodu cuppali proti odobrenemu vzorcu","Rezultati shranjeni z lotom, ne v zvezku","Rutina cuppanja",[103,106],{"q":104,"a":105},"Kaj šteje kot napaka v zeleni kavi?","Fizične napake, kot so črne, kisle, poškodovane s škodljivci, zlomljene ali poškodovane s plesnijo zrna ter tuje snovi. Sistemi razvrščanja težje obravnavajo resne napake kot manjše.",{"q":107,"a":108},"Kaj je dober rezultat pri cuppingu?","Na široko uporabljeni 100-točkovni lestvici so kave, ki dosežejo 80 točk ali več, na splošno opisane kot specialty. Točke so primerljive le znotraj enega protokola in ene ekipe.",[110,114],{"target":111,"label":112,"note":113},"page:sample-management","Opombe o cuppanju za vsak lot","Ocene, opisi in odločitve shranjeni z vzorcem.",{"target":115,"label":116,"note":117},"market:buy","Zahtevajte vzorce za oceno","Vzorce tržnih količin za lastno ocenjevanje.",[119],{"name":120,"title":121,"url":122},"Specialty Coffee Association","Protocols and best 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