American Preparation

What is American Preparation (AP) in the coffee industry? It is a specific standard for the sorting and grading of green coffee beans. When coffee is processed and milled, it must be sorted to remove defects like broken beans, stones, twigs, or insect-damaged seeds. The 'preparation' of a coffee refers to how strictly these defects are removed before the coffee is bagged and exported.

American Preparation is generally considered a less stringent standard than European Preparation (EP). While EP typically allows for a maximum of 8 defects per 300 grams of green coffee, AP allows for a higher tolerance, often up to 23 defects per 300 grams. This does not necessarily mean the coffee is 'bad,' but it does mean that the final product may contain more inconsistencies that can affect the flavor and the roasting process.

Why does this matter to the roaster and the consumer? For a roaster, the preparation standard is a critical piece of information. Coffee with more defects requires more careful sorting before roasting to avoid 'off' flavors like woodiness, earthiness, or medicinal notes. If a roaster buys AP coffee, they must factor in the time and labor required to clean the beans, or accept that the final cup may have a less 'clean' profile than a coffee sorted to EP standards.

In practice, American Preparation is often associated with commercial-grade or high-volume coffees where price is a primary driver. However, it is important to note that the preparation standard is just one factor in quality. A well-grown, well-processed coffee that happens to be sorted to AP standards can still be delicious, especially if the roaster is diligent. Conversely, a poorly grown coffee sorted to the highest standards will still be poor. Understanding the difference between AP and EP helps buyers make informed decisions about the value and the potential of the green coffee they are purchasing.