How to Grade Green Coffee Using the SCAA Defect Handbook
If you are a coffee roaster, buyer, or trader, you need to know how to grade green coffee beans according to the Specialty Coffee Association of America (SCAA) standards. Grading green coffee helps you to evaluate the quality, consistency, and value of the beans before roasting and brewing them.
One of the tools that you can use for grading green coffee is the SCAA Arabica Green Coffee Defect Handbook 11. This handbook provides a detailed description and illustration of the common defects that can affect the appearance, flavor, and aroma of green coffee beans. It also explains how to classify and count these defects using the SCAA Green Arabica Coffee Classification System (GACCS).
In this article, we will explain how to download and use the SCAA Defect Handbook 11 for grading green coffee. We will also give you some tips on how to avoid or minimize these defects in your coffee supply chain.
Free Download Scaa Arabica Green Coffee Defect Handbook 11
The SCAA Defect Handbook 11 is a PDF document that you can download for free from the SCAA website. To download it, follow these steps:
Go to http://www.scaa.org/?page=resources&d=green-coffee-protocols&source=post_page---------------------------
Scroll down to the section \"Grading Green Coffee\" and click on the link \"Download the PDF\".
Save the file on your computer or device.
You can also access the SCAA Defect Handbook 11 online by clicking on this link: https://www.coffeestrategies.com/wp-content/uploads/2020/08/Green-Coffee-Defect-Handbook.pdf
How to Use the SCAA Defect Handbook 11 for Grading Green Coffee
The SCAA Defect Handbook 11 contains 24 pages of information and images of different types of defects that can occur in green coffee beans. These defects are divided into two categories: Category 1 (primary) defects and Category 2 (secondary) defects.
Category 1 defects are more serious and have a greater impact on the quality of the cup. They include full black, partial black, full sour, partial sour, fungus damage, severe insect damage, and foreign matter. Category 2 defects are less severe and have a lesser impact on the quality of the cup. They include dried cherry/pod, parchment/hull/husk, floater, immature/unripe, withered, shell, broken/chipped/cut, and slight insect damage.
The SCAA Defect Handbook 11 also provides a table of defect equivalents that shows how many single defects make up one full defect. For example, three partial black beans equal one full defect, while five broken beans equal one full defect. The table also shows the maximum number of defects allowed for each grade of coffee according to the SCAA GACCS.
The SCAA GACCS defines two grades of coffee: Specialty Grade and Below Specialty Grade. Specialty Grade coffee must have zero Category 1 defects and no more than five Category 2 defects per 350 grams of green coffee sample. Below Specialty Grade coffee must have no more than five Category 1 defects or no more than ten Category 2 defects per 350 grams of green coffee sample.
To use the SCAA Defect Handbook 11 for grading green coffee, you need to follow these steps:
Prepare a sample of green coffee beans weighing 350 grams.
Examine each bean carefully and identify any defects using the handbook as a reference.
Count and record the number of single defects for each type of defect.
Convert the single defects into full defects using the table of defect equivalents.
Add up the total number of Category 1 and 29c81ba772