How are defective beans in coffee beans classified? What are defective beans?

Source:Best Coffee > News Author:Best Coffee Published:2019-08-16 14:17:47

Analyzing bad coffee—what does drinking a cup of subpar coffee feel like?

1. Nausea: The green beans were under-roasted, accompanied by a burnt taste, also known as three-color beans. (This is usually caused by the maturity level and size of the green beans.)

2. Sickening: The beans contain so-called defective beans, such as black beans and sour beans.

3. Foul smell: Insect-damaged beans or overly fermented beans.

4. Health risks from defective beans: Shell beans and broken beans can lead to carbonization and even cancer, while localized black beans, insect-damaged beans, and fungus-infected beans can cause mold infections.

No wonder the Specialty Coffee Association of America classifies and sets standard specifications for green bean defects.

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A. First-level defects: Include fully black beans, fully sour beans (for honey-processed beans, if the reddish-brown pulp on the surface can be scraped off and the inside is still blue-green, gray-green, or yellow-green, it is not considered spoiled), dried berries (green beans partially or entirely covered by the outer skin), fungal or mold infections, foreign objects, and severely insect-damaged beans (green beans with three or more insect-bored or punctured marks).

B. Second-level defects (minor defects): Include localized black beans, localized sour beans, parchment-covered beans (green beans partially or entirely covered by the parchment layer), floaters, unripe beans, wilted beans, shell beans, broken beans, fruit skin or husks, and mildly insect-damaged beans (green beans with insect-bored or punctured marks, but fewer than three holes).

How are defective beans in coffee beans classified? What are defective beans?

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