Which are the figures for green coffee beans that customers should be concerned about?
Green coffee beans are typically graded and evaluated before export to provide homogeneous commercial shipments that meet particular quality criteria, providing the foundation for a sensible pricing system. However, there is no global grading system for coffee; each manufacturing country has its method. Different standards are used in different locations to define coffee, and different nomenclature can be used for the same coffee. The process of categorizing and classifying coffee, on the other hand, is usually based on some of the following criteria: particle size, moisture, defect rate, and cultivation altitude.
The grain size (coffee bean)
In determining the size of green coffee beans, each coffee growing location or country has its own terminology or language. However, floor beans are the most widely used index globally for determining the size of green coffee beans. Floor types are often classed as 17/18, 15/16, and 13/14. The above metric’s meaning is its ratio per 64 parts of an inch. Floor 18 denotes 18/64 inches, whereas 7.1mm is the unit of measurement. Similarly, 16 floors are 16/64 inches, 6.3mm in mm. So, when other people say floor 16 and floor 18, you already know what they mean.
As a result, there are various concerns about the floor seeds: Is 6.3mm or 7.1mm determined by the green beans’ length or the green coffee’s width? The solution is to cover the floor with meshes with holes of 6.3mm or 7.1mm in diameter. For instance, any beads that don’t fall to floor 18 but remain on the floor are categorized as floor 18. Whereas those that fail to level 18 but remain on floor 16 are labeled as floor 16. However, this categorization is unlikely to be entirely correct. As a result, some establishments will classify according to the manner of green coffee is 16-18, with the rate on floor 18 being 90 percent or 95 percent. And when we talk about green beans 16-18, we’re talking about high-quality green beans that can produce high-quality roasted coffee beans with good, consistent flavor.
The categorization of floor beans is used to determine if a batch of green coffee beans is uniform in size, consequently providing a foundation for roasting and analyzing the color and size uniformity of coffee beans.
Humidity coffee (density)
Coffee beans with an average moisture content of 45-55 percent will be picked mature. After preliminary processing and drying, the moisture content will revert to 10-12 percent. Although green coffee beans are dry before roasting, moisture remains within them.
The International Coffee Organization recommends that the humidity of green coffee beans should be from 8 to 12.5 percent. However, it doesn’t mean that 9 percent is an acceptable moisture content for coffee. Coffee with a high moisture content balances acidity (acidity) and aroma (aroma), resulting in higher coffee test results (cupping scores).
Most roasters will aim for 12 percent moisture entering beans and endeavor to keep their water within that range till roasting. Coffee’s moisture level is easily jeopardized during transit and storage. As a result, coffee roasters must have a storage room full of equipment for testing and managing humidity and temperature.
Before roasting a batch of coffee, roasters must examine the moisture content of the beans to make timely alterations. It means do not disrupt the roasting process and ensure the quality of the coffee after roasting.
The defect rate of grain (buy)
“You can ruin a good bean, but you can’t make a bad bean fantastic,” says Ron Heathman of MadCap Coffee.
That’s why consumers buy coffee and why roasters spend so much time separating and sifting the beans before loading them all into the roaster.
According to the Specialty Coffee Association (SCA), some faults (errors) are plainly visible and significantly impact the taste of coffee after roasting, while others have no influence. Less serious About assessing their “error” degree, we must first understand three key concepts: primary defect, secondary defect, and complete defect.
The primary defect will result in a total change in flavor and will not be accepted (a stone or twig left). The secondary deficiency is less severe (such as chipping, breakage, insect perforation, etc.) will be taken. 7 Common defects include Black beans, Sour beans (brown), Dried Pods, Insect damage, Floater/bleached (or white kernel), Broken and Chipped, and Shell.
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Altitude of cultivation
Altitude is a necessary factor determining coffee quality that is just as essential as the seed source. The longer the growth cycle of the coffee tree, the slower the accumulation of nutrients in the beans, resulting in a deeper flavor and more rigid and heavier beans (exact density). More grain). Furthermore, coffee trees grown in high mountain places are frequently grown organically under the cover of forest trees. Therefore the economic worth is more extensive. The best height for growing coffee in subtropical regions is around 1000 m. While in places near the equator, the optimal position is usually between 1,000 and 2500 m. Coffee, no matter where it is, is not affected by frost.
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The height factor influences the consistency of coffee beans, categorizing them into distinct categories of soft hardness. Since then, professionals have used the following phrases to describe the texture of coffee beans:
- Soft Bean (SB) and Strictly Soft Bean (SSB): Below 1,200m above sea level
- Hard Bean (HB) or High Grown (HG): Between 1,200 – 1370m.
- Strictly Hard Bean (SHB) or Strictly High Grown (SHG) over 1,370m.
Some samples figures of green coffee beans from HELENA COFFEE – VIETNAM:
Vietnam Robusta Beans
- Moisture: 12.5% max.
- Admixture: 0.2% max.
- Black& Broken: 0.2% max,
- Altitude: 850m
- Origin: Daklak
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Vietnam Arabica Beans
- Moisture: 12.5% max.
- Admixture: 0.2% max.
- Black& Broken: 0.2% max
- Altitude: 1350m
- Origin: Lam Dong
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