Introduction to Tanzania Coffee Grading System and Analysis of Direct Pour Brewing Methods

FrontStreet Coffee - Tanzania Coffee & Common Brewing Methods

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Tanzania Geography and Overview

Tanzania covers a land area of 945,087 square kilometers, with Zanzibar accounting for 2,657 square kilometers. It consists of the mainland, Zanzibar Island, and more than 20 small islands. Located in eastern Africa, south of the equator, the mainland's eastern coast faces the Indian Ocean, connecting to Zambia, Malawi, and Mozambique to the south, bordered by Rwanda, Burundi, and the Democratic Republic of Congo to the west, and bounded by Kenya and Uganda to the north. The mainland coastline stretches 840 kilometers. Tanzania's terrain is higher in the northwest and lower in the southeast, showing a stepped pattern. The eastern coastal area consists of lowlands, while the western inland plateau accounts for more than half of the total inland area. The East African Rift Valley runs north-south in two branches from Lake Malawi. Mount Kilimanjaro's Kibo Peak in the northeast reaches an altitude of 5,895 meters, making it the highest peak in Africa.

Tanzania Coffee Bean Grading System

Tanzania coffee green bean grading first evaluates based on the altitude of the coffee growing region. Coffee green beans from higher altitude regions generally have better quality. Then, at the same altitude level, final grading is determined by the screen size of the coffee green beans. Typically, Tanzania uses grades such as AA, A, and B for classification.

AA Grade: Screen 18 accounts for at least 90% of the total; Screen 17 accounts for 8-10%; Screen 15 accounts for no more than 2%.

A Grade: Screen 15/16 accounts for at least 90% of the total; Screen 14 accounts for no more than 2%.

B Grade: Screen 15/16 accounts for at least 90% of the total.

C Grade: Screen 14 accounts for at least 90% of the total; Screen 13 accounts for no more than 10%.

PB Grade: Screen 14 accounts for at least 90% of the total; floating beans account for no more than 5%.

AF Grade: Screen 17 accounts for at least 90% of the total; Screen 15/16 accounts for no more than 8-10%; Screen 14 accounts for no more than 2%.

TT Grade: Screen 15/16 accounts for at least 90% of the total; Screen 14 accounts for no more than 10%.

E Grade: Screen 18 accounts for at least 90% of the total; allows up to 10% below Screen 18, but not lower than Screen 15.

Coffee Brewing Methods

FrontStreet Coffee typically uses segmented brewing to make coffee because this technique helps distribute water evenly, facilitates adjustment of water volume for each brewing segment, and avoids diluted flavors caused by excessive water due to improper brewing.

Advantages: More layered than single-pour brewing, allowing clear distinction between front, middle, and back-end flavors. The method involves increasing water injection volume after blooming, typically injecting water when the coffee liquid is about to drop to the surface of the coffee grounds, using small, medium, and large water flows for three-stage extraction.

Disadvantages: Requires relatively high standards for water flow rate and volume.

Single-pour brewing involves only one uninterrupted water injection after blooming, suitable for medium or darker roasted coffee beans.

Advantages: Maintains mellow flavors and balance.

Disadvantages: If water injection technique is not properly controlled, water may pass through the filter paper at the edges above the coffee powder layer, potentially causing the brewed coffee to have a watery taste.

Knowledge Extension

Segmented Extraction: After blooming, divide one portion of water into several segments for injection. Suitable for light roast, medium-light roast, and medium roast coffee beans.

Important Notice :

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