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Classification of Green Coffee Beans: Brazil / New York Method
Grading Coffee Beans in Brazil
In the
Brazilian method 300 grams of coffee is classified.
The number of coffee beans equivalent to one full defect is given
below. For example, a set of three shells counts as
one full defect. On the other hand, one large rock
counts as five full defects. If a coffee bean has more than
one defect, the highest defect is counted. For example,
a bean that is black and damaged by insects counts as one
full defect due to its black attribute. Generally, coffee beans without defects, of the same origin, and that are similar in size, color, and shape, are classified as specialty green coffee beans.
The coffee beans classification table
is split up into two, since Brazilian legislation allows
a maximum of 1% of foreign defects. After counting
the number of defects, use the third chart is used to classify the
type and its point rating.
Intrinsic Defect |
Number
|
Full
Defects |
|
Black
bean |
1 |
1 |
|
Sour
(Including stinker beans) |
1 |
1 |
|
Shells |
3 |
1 |
|
Green |
5 |
1 |
|
Broken |
5 |
1 |
|
Insect
Damage |
5 |
1 |
|
Mal-formed |
5 |
1 |
|
Foreign
Defect |
Number |
Full
Defects |
|
Dried
Cherry |
1 |
1 |
|
Floater |
2 |
1 |
|
Large
Rock or Stick |
1 |
5 |
|
Medium
Rock or Stick |
1 |
2 |
|
Small
Rock or Stick |
1 |
1 |
|
Large
Skin or husk |
1 |
1 |
|
Medium
Skin or husk |
3 |
1 |
|
Small
Skin or husk |
5 |
1 |
Large
Rock or Stick - Screen Size 18/19/20
Medium Rock or Stick – Screen Size 15/16/17
|
Defects
|
Type
|
Points
|
Defects
|
Type
|
Points
|
|
4
|
2
|
100
|
49
|
5-5
|
-55
|
|
4
|
2-5
|
95
|
53
|
5-10
|
-60
|
|
5
|
2-10
|
90
|
57
|
5-15
|
-65
|
|
6
|
2-15
|
85
|
61
|
5-2-
|
-70
|
|
7
|
2-20
|
80
|
64
|
5-25
5/6 |
-75
|
|
8
|
2-25
2/3 |
75
|
68
|
5-30
|
-80
|
|
9
|
2-30
|
70
|
71
|
5-35
|
-85
|
|
10
|
2-35
|
65
|
75
|
5-40
|
-90
|
|
11
|
2-40
|
60
|
79
|
5-45
|
-95
|
|
11
|
2-45
|
55
|
86
|
6
|
-100
|
|
12
|
3
|
50
|
93
|
6-5
|
-105
|
|
13
|
3-5
|
45
|
100
|
6-10
|
-110
|
|
15
|
3-10
|
40
|
108
|
6-15
|
-115
|
|
17
|
3-15
|
35
|
115
|
6-20
|
-120
|
|
18
|
3-20
|
30
|
123
|
6-25
6/7 |
-125
|
|
19
|
3-25
3/4 |
25
|
130
|
6-30
|
-130
|
|
20
|
3-30
|
20
|
138
|
6-35
|
-135
|
|
22
|
3-35
|
15
|
145
|
6-40
|
-140
|
|
23
|
3-40
|
10
|
153
|
6-45
|
-145
|
|
25
|
3-45
|
5
|
160
|
7
|
-150
|
|
26
|
4
|
0
|
180
|
7-5
|
-155
|
|
28
|
4-5
|
-5
|
200
|
7-10
|
-160
|
|
30
|
4-10
|
-10
|
220
|
7-15
|
-165
|
|
32
|
4-15
|
-15
|
240
|
7-20
|
-170
|
|
34
|
4-20
|
-20
|
260
|
7-25
7/8 |
-175
|
|
36
|
4-25
4/5 |
-25
|
280
|
7-30
|
-180
|
|
38
|
4-30
|
-30
|
300
|
7-35
|
-185
|
|
40
|
4-35
|
-35
|
320
|
7-40
|
-190
|
|
42
|
4-40
|
-40
|
340
|
7-45
|
-195
|
|
44
|
4-45
|
-45
|
360
|
8
|
-200
|
|
46
|
5
|
-50
|
>360
|
Above 8
|
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Related
Articles
Size
and Classification
SCAA
Coffee Classification
Coffee
Grading
Coffee
Cupping Conditions
Coffee
Cupping
Coffee
Moisture Percent Meter
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