306：Coffee classification

The main work involves first running a "screen check" to research the size of the coffee beans, and then "grading" by counting the defects (such as immature beans) that influence flavor, followed by roasting. Checks are performed on the roasted beans to examine how they are swollen and confirm that there is no unevenness in the roasting. Finally, "tasting" is carried out with checks of aroma and flavor, particularly to confirm that there is no strange flavor or aroma.