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The Coffee Grading Process From Bean to Brew

By: Clinton Maxwell. Have you ever wondered why some coffee beans make it to your local coffee shop while others do not?
Far before you sit in that local specialty shop enjoying your favorite cup of coffee, coffee graders travel long distances and endure much frustration to bring you matchless selections of delicious brew. Okay, well, maybe the great frustration is a bit of an exaggeration, but graders do lead interesting lives in search of the best coffee bean.
The truth is that coffee is graded by a "green coffee seller" before it even reaches the loading dock. No, they did not get their name from any environmental association but simply because beans are "green" when fresh. They do not turn brown until roasting.
Beans are examined closely for several different traits. First, they should be similarly shaped and considerably uniform in size. This is important to result in an even roast since smaller beans tend to roast differently than larger sized beans. If the beans are not uniform in size yet roasted together, the roasting time cannot be adjusted individually for each bean which means that some will brown and pop before others. Again, you will have uneven roasting.
Coffee graders also look for the beans to have similar color, as uneven coloring suggests that the beans have not dried at the same rate. It also suggests that the beans were mixed from a variety of cultivators which will also lead to inconsistent flavor and roasting. It is important that beans are separated geographically and by cultivator for a quality product. To get a good brew, they must be harvested separated as well as processed and dried separately.
Because beans go through a fermentation process after harvesting, they are best shortly after this time. Contrary to wine, fermenting of coffee beans produces compounds not necessarily good for the final brew.
Some processors float beans in water to eliminate the poor quality beans, while finer quality coffee beans are obtained through "dry processing." Beans undergoing this process have a brown colored "silverskin" which is actually referred to as a fox bean in Brazil. You know it is not a defective bean if this silverskin can be removed by rubbing. Otherwise, the skin cannot be removed by rubbing and is probably defective or simply too ripe which will result in a sour tasting coffee.
Drying beans is not an easy process. In fact, it is almost an art. Many estates pride themselves in their skill in this drying process and rightfully so. An improper drying process often results in a mottled look to the bean's outer appearance. However, a quality drying process results in a bean with fairly even color and a perfect moisture level.
Graders also look for the beans to have a white edge which indicates insufficient drying or improper storage conditions. Both result in a bland tasting cup of coffee, definitely something graders consider. Quality Arabica beans as used in the finer coffees will have a bright, even look.
Finally, graders also smell the coffee beans as a good bean will give off a fresh aroma. Inadequate processing adds a musty or smoky hint to the aroma which is something not desired in a cup of coffee. So, before sipping on your delicious brew, briefly enjoy the aroma and give a small thanks to the graders who work to ensure you can enjoy quality beans.

Article Source: http://www.lifeweightloss.com

Clinton Maxwell pens at large for www.coffee-espresso-maker-tips.com , an online publication on toddy cold brew coffee maker and toddy cold brew coffee maker. His comments on toddy coffee maker can be found on his site .

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