How Is Coffee Classified?

People are often mystified by the vast number of coffee brands from which they must choose—the qualities, blends and price ranges. Back of all this there is a careful classification of coffee, based on type, purity, size of bean and taste.
For example, the type classification is determined by taking samples from different sacks. By counting the number of defects in each nine-ounce sample the expert rates the shipment as of superior or inferior quality.
Each defect is assigned so many points or a certain value. The defects may be one of two kinds, namely, impurities such as stones or twigs that were not eliminated by machine or hand sorting, and defects in the beans themselves due to poor farming methods.
Then comes the cup test. Experts, trained to determine by taste whether a coffee is smooth or harsh, take a sip of sample after sample, never swallowing, but simply letting the coffee settle in their throats briefly before spitting it out.
The majority of the well-known brands of coffee do not differ greatly as to the kinds of coffee that make up their blends; yet each has a distinctive feature appealing to some persons. The blender uses his materials like an artist to produce a balanced and pleasing result. A blend, for instance, may contain "Brazils" to give body to it and "milds" for the delicacy of their flavor. Combining flavors, aromas and colors, the blender strives for a product that will please the eye, stimulate the taste buds and excel in aroma.