The document discusses coffee bean quality assessment, focusing on green coffee grading, sensory evaluation, and analytical methods. It outlines the importance of factors such as bean size, defective beans, and color in determining quality, as well as the significance of flavor profiles in cupping. Additionally, it highlights various types of defects in coffee beans and their impact on quality, along with storage considerations for both green and roasted beans.
The document discusses coffee bean quality assessment, focusing on green coffee grading, sensory evaluation, and analytical methods. It outlines the importance of factors such as bean size, defective beans, and color in determining quality, as well as the significance of flavor profiles in cupping. Additionally, it highlights various types of defects in coffee beans and their impact on quality, along with storage considerations for both green and roasted beans.
The document discusses coffee bean quality assessment, focusing on green coffee grading, sensory evaluation, and analytical methods. It outlines the importance of factors such as bean size, defective beans, and color in determining quality, as well as the significance of flavor profiles in cupping. Additionally, it highlights various types of defects in coffee beans and their impact on quality, along with storage considerations for both green and roasted beans.
The document discusses coffee bean quality assessment, focusing on green coffee grading, sensory evaluation, and analytical methods. It outlines the importance of factors such as bean size, defective beans, and color in determining quality, as well as the significance of flavor profiles in cupping. Additionally, it highlights various types of defects in coffee beans and their impact on quality, along with storage considerations for both green and roasted beans.
Martin Mutambuka (PhD) Reference: Ch5: Coffee bean quality assessment. In, Coffee: Growing, processing and sustainable production, by Wintgens J.N. Types of green coffee grading Green coffee grading ◦ Determines size distribution, defective beans and color Sensory evaluation/cupping ◦ Flavor profile Chemical/analytical methods ◦ Moisture content and some chemical composition such as caffeine Green coffee grading Bean size ◦ usually used as indicator of quality ● Determined using screens ● But has no effect on cup quality ● However, Uniformity useful for uniformity of roasting Defective beans ◦ Number of defective beans associated with quality ◦ Done by hand picking defects ◦ Each defect is assigned value depending on equivalency to black bean ◦ Can also be weighed and reported as %age Green color ◦ Good indication of freshness, moisture and homogeneity Cup tasting Flavor is the most important quality attribute Cupping evaluates the coffee in an objective and reproducible way ◦ Descriptive sensory evaluation/trained panelists ◦ Descriptors and their scores ◦ Flavor, mouthfeel, after taste ● Basic attributes; aroma, taste, flavor, body, acidity Descriptors ◦ Aroma: fragrance or odour perceived by the nose (freshly ground and ‘in cup’) ◦ Taste: perceived by the tongue ◦ Flavor: winey, spicy, fragrant. Off flavors; grassy, onion, musty, earthy, etc ◦ Body: feeling of heaviness or richness on the tongue ◦ Acidity: sharp and pleasing taste, range from sweet to fruity/citrus Sample coffee vocabulary Possible Objectives of cup tasting 1. Make sure the coffee does not have off flavors 2. Make sure the batch is homogeneous 3. Compare with previous batches 4. Fully access flavor profile Some coffee profiles
Washed Arabica: Low acidity to high citrus
acidity with winey to flowery after taste Dry processed Robusta: sweet with good body Coffees from different regions have different profiles ◦ Look at profiles of various coffees on pages 823-827 ◦ Thus coffee is usually blended Flavor profile for Arabica and robusta Analytical methods Mainly determine MC ◦ 9.5-12.5 ◦ Higher MC translates into higher weight losses and faster ageing ; higher roasting losses ◦ Over dried coffee affects aromatic profile, loss of volatiles Storage deterioration At Open atmosphere, normal temp and humidity ◦ Green beans; 3 years ◦ Roasted beans; 3 weeks ◦ Roast and ground coffee; 3 days ● Bitter taste due to rancidity Green coffee defects Some defects are not apparent in the coffee bean but are detected in the aroma and cup flavor Terminology ◦ F: Field damaged beans; defects originated from the field ● The coffee tree, genetic ● The environment (soil, climate) ● Attacks by pests and diseases ● Crop management (water, nutrients, etc) ◦ FP: Field and process damaged ● Caused by environmental stress, inadequate cultivation or harvesting practices, unsatisfactory primary processing P: Process damaged beans ◦ Caused unsatisfactory primary processing PS: Processed or storage damaged beans ◦ Caused unsatisfactory primary processing and/or storage conditions S: Storage damaged beans ◦ Caused by storage conditions or storage pests DP: Dried parts of the coffee fruit ◦ Due to poor cleaning operations following dehusking and dehulling Scale of negative effect ◦ None ◦ Low ◦ Low to medium ◦ Medium to high ◦ High ◦ Very high Some green coffee bean defects (refer to entire list on Pages 768-795) Field damaged: Elephant bean F: Triangular bean FP: Black bean P: Pulper nipped bean P: Toasted bean PS: sour bean S: Spongy bean, faded, whitish bean DP: Piece of parchment
Woman's Institute Library of Cookery
Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
Woman's Institute Library of Cookery
Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals
