How to thoroughly eliminate defects in specialty coffee?
Specialty coffee is known to the world for its unique, delicious cups of coffee. They are always fertilized, carefully inspected and defects that affect flavor are removed to increase value and enhance the user experience. So how to detect and thoroughly eliminate defects in specialty coffee? Let’s find out with XLIII Coffee now!
Types of defects in specialty coffee
Coffee defects are characteristics or defects in morphology, structure, odor and taste of beans that do not meet quality standards. The cause may be due to growing conditions, cultivation methods, processing, preservation or roasting. According to the Specialty Coffee Association (SCA), defects are divided into two types: basic and secondary. In there:
- Basic errors of green coffee include black coffee (Full Black & Partial Black Beans), sourness (Full Sour & Partial Sour Beans), dry fruit, damage due to fungi, impurities and insects.
- Secondary defects include partially black fruit, partially sour fruit, chipped fruit, fruit floating on water, immature fruit, unripe fruit, wilted fruit, broken fruit, chipped fruit, and minor damage by insects. coincide.
>>> Immediately see detailed signs, causes and how to fix errors in coffee
Regular coffees will contain many of these errors. Some types may have more than 23 types of defects. Furthermore, depending on the region of origin, each type will have its own errors. For example, Rwandan coffee will often show potato defects, or Brazilian coffee will suffer from over-fermentation errors from natural processing. Regarding specialty coffee, the 300gr sample must have no primary defects and less than 5 secondary defects. The manufacturer will ensure the batch of coffee has the least amount of defects to avoid affecting the taste of the coffee.
Inspect and remove defects on specialty coffee
A batch of coffee with defects such as fungus and mold not only reduces flavor but also affects the process of selling and consuming coffee. So, specialty coffee producers make every effort to eliminate defective coffee beans through sorting. Inspecting each batch can help detect defects and more accurately assess the value and potential of the coffee. During this stage, workers will take coffee samples to test, evaluate and eliminate errors to ensure the highest quality during harvesting and transportation.
First, they will sort the coffee by size. They will then start looking for defects in the batch of coffee with a 350g (12.3oz) sample. Physical attributes such as particle size, mass, density, color and water activity can be used to differentiate between defective and healthy particles. For example, defective beans are often smaller than good-quality coffee beans. Coffee beans that are brown in color and less fresh will be separated and only the blue or gray-green beans will be kept. Beans that are cracked, broken, floating in water or have signs of fungus or mold are also filtered to avoid contaminating the entire batch of coffee.
Normally, the classification process of specialty coffee takes place very meticulously and strictly at the place of production. Any coffee beans with defects will be removed before export. However, some defects cannot be detected before roasting. Therefore, during and after roasting, you need to pay attention and check the color, weight, and flavor of coffee beans to filter out remaining errors.
The deliciousness of a cup of coffee largely depends on the quality of the coffee beans. If the green coffee bean is of poor quality from the start, it will be difficult to improve the flavor experience each time you enjoy it. Therefore, please choose to support specialty coffee beans grown according to standards in famous growing areas!
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