PURPOSE:To easily evaluate the quality of coffee beans objectively by calculating the content of the specific substance contained in raw coffee beans from absorbancy and a predetermined coefficient to operate a quality evaluation value. CONSTITUTION:Raw coffee beans are ground to measure the contents of components such as protein, sucrose, chlorogenic acid or the like being principal elements creating coffee taste or flavor. That is, absorbancy is measured by near infrared spectrum analysis using a narrow-band filter permitting only a predetermined wavelength to pass and, on the basis of said measured value and a predetermined coefficient value preliminarily calculated according to multiple regression analysis, the content of each component is obtained. Next, a quality evaluation value is calculated on the basis of the predetermined coefficient preliminarily calculated based on the correlation between said content and the evaluation value of an organoleptic test. Further, sample beans are pref. finely ground by a grinding blade rotating at a high speed after rough grinding.
