A guide to choose the right beans

Type of the beans

• Arabica

• Robusta

Size of the beans

The green coffee beans should be of nearly equal size 20, 17/18, 15/16, 13/14, etc., be similarly shaped, and have a similar color. This uniformity ensures an even roast, enhancing the appearance and flavor of the brewed coffee. Variations in bean size can lead to uneven roasting and affect the overall quality of the cup. Furthermore, discrepancies in color may signal drying issues, while differing shapes could indicate a blend of cultivars. Consistency in these aspects is key to a superior coffee experience.

SCAA Coffee Beans Classification

The SCAA grading system is a superior method for comparing coffee beans, accounting for the relationship between defective beans and cup quality. However, it doesn't cover all coffee defects that can occur in coffee. The Brazilian green coffee beans classification method provides a more comprehensive approach.SCAA Grading Method:

• 300 grams of properly hulled coffee beans are sorted using screens 14, 15, 16, 17, 18, 20.

• The coffee beans remaining in each screen are weighed and recorded.

• Since grading 300 grams is time-consuming, 100 grams is typically used.

• If dealing with high-grade coffee with few defects, use 300 grams.

• If dealing with lower-quality coffee with many defects, 100 grams is sufficient.

• The coffees are then roasted and cupped to evaluate cup characteristics.

Specialty Grade Green Coffee:

• No more than 5 full defects in 300 grams.

• No primary defects allowed.

• A maximum of 5% above or below screen size indicated is tolerated.

• Must possess at least one distinctive attribute in body, flavor, aroma, or acidity.

• Must be free of faults and taints.

• No quakers permitted.

• Moisture content between 9-13%.

Premium Coffee Grade:

• No more than 8 full defects in 300 grams.

• Primary defects permitted.

• A maximum of 5% above or below screen size indicated is tolerated.

• Must possess at least one distinctive attribute in body, flavor, aroma, or acidity.

• Must be free of faults and may contain only 3 quakers.

• Moisture content between 9-13%

Exchange Coffee Grade:

• No more than 9-23 full defects in 300 grams.

• Must be 50% by weight above screen size 15 with no more than 5% of screen size below 14.

• No cup faults permitted and a maximum of 5 quakers allowed.

• Moisture content between 9-13%.

  Below Standard Coffee Grade: 24-86 defects in 300 grams.

  Off Grade Coffee: More than 86 defects in 300 grams.