A-A-20213B
5.1.4 Roast. Roasting is a heat process that turns green coffee beans into the fragrant brown beans suitable for grinding and brewing.
5.1.5 Roast shades.
5.1.5.1 Light roasts. Light roasts are coffee bead/grounds that have a light brown color with an Agtron number between 80-90, and/or the Specialty Coffee Association of America (SCAA) roasted coffee color disk value Tile Number 85. There will generally be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface.
5.1.5.2 Medium roasts. Medium roasts are coffee beans/grounds that have a medium brown color with an Agtron number between 50-60, and/or the SCAA roasted coffee color disk value Tile Number 55. This roast has a stronger flavor, and may exhibit a slight oily surface.
5.1.5.3 Moderately dark roasts. Moderately dark roasts are coffee beans/grounds that have a rich, dark color with an Agtron number between 40-50, and/or the SCAA roasted coffee color disk value Tile Number 45. This roast has some oil on the surface and with a slight bittersweet aftertaste.
5.1.5.4 Dark roasts. Dark roasts are coffee beans/grounds with shiny black beans that have an Agtron number between 30-40, and/or the SCAA roasted coffee color disk value Tile Number 35. This roast has a glossy oily surface and a pronounced bitterness. The colors for dark roast coffees run from slightly dark to charred.
5.2 Whole beans.
5.2.1 Type I, green, whole beans. The whole green coffee beans shall be prepared from mature, clean, sound, coffee cherries. When specified by the purchaser in the solicitation, contract, or purchase order, only those lots or chops of green coffees certified as to growing region, quality, and grade shall be used for production of roasted coffee.
5.2.2 Type II, roasted, whole beans. The whole green coffee beans shall be thoroughly cleaned, roasted without the addition of water except in sufficient quantity to check the roasting process, and thoroughly stoned. The whole roasted coffee shall have a typical quality, body, acidity, flavor, and aroma for the types of coffee beans and roast shades.
5.3 Defects (imperfections). The defects (imperfections) in a 300 g (0.66 lb) sample of whole green coffee beans shall have no more than 10 percent by weight, other sized beans, and no more than 5 percent defects (as defined by the New York Board of Trade [NYBOT] Coffee “C” Rules grading defects) by weight.
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