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Who Makes The
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Coffee Answers

EVERYTHING YOU EVER WANTED TO KNOW ABOUT COFFEE.

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Six coffee questions, answered without the attitude.

Plain-English answers drawn from the Specialty Coffee Association, World Coffee Research and the National Coffee Association. These explain general coffee knowledge, not the scores or identity of any untested coffee. The full searchable answer bank is available below when you need something more specific.

Are tasting notes ingredients added to coffee?

Usually not. Notes such as citrus, cocoa or jasmine describe aromas and flavors a taster perceives in brewed coffee; they are not an ingredient list. Flavored coffees are a separate category. A roaster's tasting notes are its descriptions, not proof that we independently tasted that bag.

Why this matters: A descriptive assessment records perceived sensory characteristics. It is separate from an evaluator's judgment of quality.

Explore the flavor wheelSource: Specialty Coffee Association — Coffee Value Assessment

What is the difference between washed, natural and honey coffee?

In broad terms, washed coffee is depulped and its mucilage is removed before drying; natural coffee dries inside the whole cherry; honey coffee is depulped but dried with some mucilage remaining. These process labels do not guarantee a particular flavor or a higher score.

Why this matters: Processing choices influence fermentation and drying, but variety, ripeness, handling and roasting also affect the cup.

Compare coffee processesSource: National Coffee Association — Coffee Processes

Is Arabica a coffee variety?

Arabica is a species, Coffea arabica. Bourbon, Typica, and many other named lines are varieties within that species. A variety name can help explain agronomic traits, but it cannot identify a farm or establish that a particular lot tastes a certain way.

Why this matters: Growing environment, plant health and postharvest decisions matter alongside genetics.

Understand coffee geneticsSource: World Coffee Research — Arabica catalog

Is dark roast stronger than light roast?

Dark roast can taste more bitter or intensely roasted, but that does not by itself mean it contains more caffeine. Roast color labels are not uniform across companies. Compare the same coffee brewed at the same dose before attributing flavor or strength to roast alone.

Why this matters: Roast degree affects flavor, while brewing dose and recipe affect the concentration in your cup.

Read the roasting guideSource: National Coffee Association — Coffee Roasts

How should I store whole-bean coffee?

Keep beans in an airtight, opaque container in a cool, dry, dark place, away from moisture and heat. Grind just before brewing when practical. Freshness depends on the roast, packaging and how the coffee has been stored; a single universal peak-freshness date is not reliable for every bag.

Why this matters: Air, light, warmth and moisture all speed flavor loss or create storage problems.

Explore brewing methodsSource: National Coffee Association — Storage and Shelf Life

Can one tasting score prove which coffee is best?

No. A score reflects a particular evaluation method, sample and taster or panel. The Specialty Coffee Association distinguishes sensory descriptions, judgments of quality, physical characteristics and information such as origin traceability. We publish our own scores only for coffees actually brewed and reviewed by us.

Why this matters: A competition result, a roaster's flavor description and an independent tasting score answer different questions; they should not be converted into one universal ranking.

How we research and rate coffeeSource: Specialty Coffee Association — Coffee Value Assessment

Research update · Genetics

Is Pink Bourbon actually a Bourbon?

Genetic tests reported by Cafe Imports in 2017 and 2023 indicate that sampled Pink Bourbon material belongs closer to Ethiopian landrace ancestry than the traditional Bourbon variety. The older Red × Yellow Bourbon origin story should not be repeated as established fact.

A farmer or roaster may use Pink Bourbon as the trade name for a pink-cherry coffee; a name and cherry color do not prove genetic parentage. Some tested samples had mixed markers, so the identity of any particular lot still needs evidence.

Read the corrected comparisonSource: Cafe Imports — Pink Bourbon genetics report (2023)

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COFFEE GRADINGAnswer

What is the 'cup quality' in coffee grading?

Cup quality refers to the sensory evaluation of coffee, focusing on flavor, aroma, acidity, body, and balance. In coffee grading, it is the final, most important test that determines if a bean is truly 'specialty.' While physical grading looks at defects, cup quality measures the actual drinking experience, ensuring the coffee meets the high standards expected by specialty roasters and consumers.

COFFEE GRADINGCuppingSpecialty coffee
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How does bean density affect roasting?

Bean density significantly affects roasting because denser beans require more heat energy to penetrate the cell structure and develop flavor. High-altitude beans, which are typically denser, are more resistant to heat and often require a longer or more aggressive roast profile. Conversely, low-density beans roast faster and are more prone to scorching if the heat is not carefully managed.

COFFEE GRADINGAltitudeTypica
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How do Q-Graders evaluate coffee?

Q-Graders evaluate coffee using a standardized sensory analysis protocol known as cupping. They assess specific attributes including fragrance, aroma, flavor, acidity, body, balance, and sweetness on a 100-point scale. By following strict guidelines for grind size, water temperature, and brewing time, Q-Graders ensure that their evaluation is objective, consistent, and comparable across different coffees and global regions.

COFFEE GRADINGCuppingSpecialty coffee
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What is the difference between Grade 1 and Grade 3 coffee?

Grade 1 coffee represents the highest quality level, typically containing minimal to zero physical defects and meeting specialty coffee standards. In contrast, Grade 3 coffee is often classified as commodity coffee, containing a higher number of defects that can impact flavor consistency. While grading systems vary by country, Grade 1 is the benchmark for premium, traceable beans, whereas Grade 3 is frequently used for commercial blends.

COFFEE GRADINGSpecialty coffeeCupping
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How do you become a certified coffee grader?

To become a certified Q-Grader, you must complete a rigorous six-day training and examination program managed by the Coffee Quality Institute (CQI). The certification process involves passing 19 distinct sensory and written exams, including cupping, triangulation, and olfactory tests. This professional credential is the global standard for sensory analysis, validating your ability to objectively grade coffee quality.

COFFEE GRADINGCuppingSpecialty coffee
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How does altitude influence coffee grading?

Altitude influences coffee grading by serving as a proxy for bean density and potential quality. Coffee grown at higher elevations matures more slowly in cooler temperatures, resulting in harder, denser beans with more complex sugar development. Many producing countries incorporate these elevation thresholds directly into their grading systems, such as 'Strictly High Grown' (SHG), to categorize beans based on these favorable growing conditions.

COFFEE GRADINGAltitudeSpecialty coffee
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What is the role of the SCA in coffee grading?

The Specialty Coffee Association (SCA) establishes the global standards for coffee grading, providing a universal language for evaluating green coffee quality. Their protocols, including the Q-grading system, define how to identify defects, measure moisture content, and assess sensory attributes. By standardizing these metrics, the SCA enables producers, exporters, and roasters to communicate quality consistently across the international coffee supply chain.

COFFEE GRADINGSpecialty coffeeCupping
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What is the difference between Type I and Type II defects?

In SCA green coffee grading, Type I defects are considered primary defects, such as full black or sour beans, which significantly impact cup quality and are strictly limited. Type II defects are secondary defects, such as broken or chipped beans, which have a less severe impact on flavor. Specialty grade coffee allows zero primary defects and a limited number of secondary defects per 350g sample.

COFFEE GRADINGSpecialty coffeeCupping
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Why is moisture content measured in green coffee?

Moisture content is measured in green coffee to ensure stability during storage and transport. If the moisture level is too high, the coffee is prone to mold and fungal growth; if it is too low, the beans can become brittle and lose their flavor. Maintaining an ideal moisture range, typically between 10% and 12%, is essential for preserving quality and preventing spoilage.

COFFEE GRADINGWaterTypica
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What are primary coffee defects?

Primary coffee defects are severe physical flaws in green coffee beans that significantly degrade cup quality. Examples include full black beans, full sour beans, foreign matter like stones, and dried cherry pods. Under SCA standards, specialty-grade coffee must have zero primary defects per 350g sample, as these flaws introduce harsh, medicinal, or fermented off-flavors that are unacceptable in high-quality coffee.

COFFEE GRADINGSpecialty coffeeCupping
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What is the difference between SHB and HB grades?

SHB (Strictly Hard Bean) and HB (Hard Bean) are altitude-based coffee grading terms used primarily in Central America. SHB indicates coffee grown at higher elevations, typically above 1,350 meters, while HB refers to coffee grown at lower, but still significant, altitudes. Higher altitude generally results in denser beans, which often develop more complex, acidic, and floral flavor profiles compared to lower-grown counterparts.

COFFEE GRADINGAltitudeSpecialty coffee
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How are coffee defects classified?

Coffee defects are classified into two categories: primary and secondary defects, based on their impact on cup quality. Under SCA standards, primary defects—such as full black or sour beans—are severe enough to disqualify a lot from specialty status immediately. Secondary defects are less damaging, but an excessive count will still prevent a coffee from meeting the high-quality requirements of the specialty market.

COFFEE GRADINGSpecialty coffeeCupping
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What is the difference between commercial and specialty grade?

Specialty coffee is defined by the Specialty Coffee Association as coffee that scores 80 points or higher on a 100-point cupping scale and contains minimal defects. In contrast, commercial coffee, or commodity grade, typically scores below 80 points, prioritizes volume and consistency over flavor complexity, and often lacks the traceability and freshness standards found in the specialty market.

COFFEE GRADINGSpecialty coffeeCupping
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What is the SCA cupping score?

The SCA cupping score is a 100-point scale used to evaluate coffee quality. Coffees scoring 80 points or higher are classified as specialty coffee, while those below 80 are considered commodity or commercial grade. This standardized system, developed by the Specialty Coffee Association, assesses attributes like aroma, acidity, body, and flavor to provide a consistent, objective measure of quality across the global coffee industry.

COFFEE GRADINGCuppingSpecialty coffee
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How does processing method affect coffee grade?

Processing methods—such as washed, natural, or honey—directly influence coffee grading by determining the bean's physical appearance, moisture uniformity, and sensory clarity. While no single method is inherently superior, the precision of the process dictates the final quality. Proper execution minimizes defects like over-fermentation or mold, which are critical factors in how green coffee is evaluated and assigned a commercial grade for the specialty market.

COFFEE GRADINGWashedNatural
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Why are some beans sorted by screen size?

Coffee beans are sorted by screen size to ensure bean uniformity, which is critical for consistent roasting. Because larger beans absorb heat differently than smaller ones, sorting them into consistent batches allows roasters to apply heat more evenly. While often used as a proxy for quality, screen size primarily serves as a physical classification tool to improve production efficiency and roast control.

COFFEE GRADINGSpecialty coffeeRoasting
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What is the difference between screen size 17 and 18 in coffee?

The difference between screen size 17 and 18 refers to the physical diameter of the green coffee bean, measured in 1/64th of an inch. A screen size 17 bean is 17/64 of an inch, while a screen size 18 is 18/64. Larger beans, like size 18, are often associated with higher coffee quality and more uniform roasting, though size is only one factor in grading.

COFFEE GRADINGSpecialty coffeeRoasting
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What is the difference between washed and natural process grading?

The difference between washed and natural process grading lies in how the coffee cherry is removed from the bean. Washed process involves removing the fruit before drying, resulting in a clean, consistent flavor profile. Natural process involves drying the whole cherry, which imparts fruity, sweet, and complex notes. Grading for these methods focuses on different defect types and moisture levels.

COFFEE GRADINGWashedNatural
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What is the standard for 'Supremo' grade?

The 'Supremo' grade is a standard used primarily for Colombian coffee, denoting the highest quality based on bean size. It requires beans to be large, typically passing through a screen size of 17 or 18. This grading ensures uniformity and is often associated with a clean, balanced flavor profile, making it a reliable indicator of quality for buyers and roasters.

COFFEE GRADINGSpecialty coffeeColombia
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Why is uniformity important in coffee grading?

Uniformity is critical in coffee grading because it ensures consistent roasting and extraction. When beans are similar in size and density, they absorb heat at the same rate, preventing uneven roasting where some beans burn while others remain under-developed. This consistency is a hallmark of quality control, allowing roasters to produce a balanced, predictable flavor profile in every batch.

COFFEE GRADINGSpecialty coffeeRoasting
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What is the difference between Excelso and Supremo?

The difference between Supremo and Excelso is primarily based on bean size. Supremo is the largest grade, consisting of beans that pass through a screen size of 17/18, while Excelso is slightly smaller, typically ranging from screen sizes 14 to 16. Both grades represent high-quality Colombian coffee, but Supremo is often marketed as a premium, larger-bean selection.

COFFEE GRADINGSpecialty coffeeSingle origin
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What does screen size mean in coffee grading?

Screen size in coffee grading refers to the physical diameter of green coffee beans, measured in 1/64-inch increments. Processors pass beans through perforated metal sieves to sort them by size, ensuring uniformity within a batch. While larger beans are often marketed as premium, screen size is primarily a tool for consistency; uniform beans allow for more predictable heat transfer during the roasting process, helping roasters achieve a balanced, even development across the entire batch.

COFFEE GRADINGRoasting
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What does SHB mean on a bag of coffee?

SHB stands for "Strictly Hard Bean," a classification indicating that coffee was grown at high altitudes, typically above 1,350 meters. At these elevations, cooler temperatures slow the maturation of the coffee cherry, resulting in a denser, more compact bean. This density is prized by producers and roasters alike, as it generally correlates with more complex acidity, aromatic intensity, and a refined flavor profile compared to beans grown at lower, warmer elevations.

COFFEE GRADINGTypicaAcidity
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What are primary and secondary coffee defects?

Coffee defects are physical imperfections in green beans categorized by the Specialty Coffee Association (SCA) into two tiers: Primary (Category 1) and Secondary (Category 2). Primary defects, such as full black or sour beans, foreign matter, and fungus damage, are severe enough that a single instance disqualifies a 350-gram sample from specialty grade. Secondary defects, including broken beans, insect damage, or partial discoloration, are less severe; a specialty-grade sample may contain up to five equivalent secondary defects.

COFFEE GRADINGSpecialty coffee
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Why is there no universal coffee grading system?

There is no universal coffee grading system because coffee production is fragmented across diverse countries, each with unique agricultural practices, processing methods, and historical standards. While the Specialty Coffee Association (SCA) provides a global language for quality through its 100-point scoring system, physical grading remains localized, meaning a 'Grade 1' in one country may not equate to a 'Grade 1' in another.

COFFEE GRADINGSpecialty coffeeCupping
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Why do some coffees have a cupping score on the label?

A cupping score on a coffee label indicates the quality of the coffee as evaluated by a certified professional, such as a Q-Grader. Using the SCA scoring system, coffees that score 80 points or higher are classified as 'specialty grade.' This score provides consumers with an objective measure of the coffee's quality, complexity, and overall balance.

COFFEE GRADINGCuppingSpecialty coffee
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What is the difference between specialty coffee and commercial grade?

The difference between specialty and commercial coffee is defined by quality and traceability. Specialty coffee scores 80 points or higher on the SCA scale, is free of primary defects, and is traceable to its origin. Commercial-grade coffee is typically mass-produced, often contains more defects, and is traded as a commodity without regard for specific farm-level quality or origin.

COFFEE GRADINGSpecialty coffeeCupping
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Is higher altitude coffee always better quality?

Higher altitude is generally associated with higher quality, but it is not a universal rule. At higher elevations, cooler temperatures cause coffee cherries to mature more slowly, leading to denser beans with more complex sugars and acidity. However, quality also depends heavily on soil health, processing techniques, and the specific coffee variety being grown.

COFFEE GRADINGAltitudeTerroir
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What does EP mean on a coffee bag?

EP stands for 'European Preparation.' It is a grading standard for green coffee that indicates the beans have been hand-sorted to remove defects, such as broken beans, stones, or foreign matter. Coffee labeled as EP typically allows for a maximum of eight defects per 300 grams, ensuring a higher level of consistency and quality for the roaster.

COFFEE GRADINGTypica
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What is the difference between Supremo and Excelso coffee?

The difference between Supremo and Excelso is primarily bean size. Supremo is the largest grade of Colombian coffee, with beans passing through a screen size of 17/64 of an inch. Excelso is slightly smaller, passing through a screen size of 14/64 to 16/64 of an inch. Both grades can be of excellent quality.

COFFEE GRADINGSpecialty coffeeSingle origin
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How do screen sizes work in coffee grading?

Screen sizes are used in coffee grading to sort beans by physical diameter using a series of perforated metal plates. Each screen has holes measured in 1/64th-inch increments. For example, a screen 18 means the holes are 18/64 of an inch wide. This classification helps ensure uniform roasting, with terms like 'Supremo' and 'Excelso' often denoting specific size ranges.

COFFEE GRADINGSpecialty coffeeRoasting
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Does bean size always mean better coffee?

No, coffee bean size does not guarantee better coffee. While larger coffee bean size is often associated with higher quality and density, it is primarily a tool for ensuring uniform roasting. Flavor is determined by factors like varietal, altitude, and processing. Relying solely on size is a common coffee myth; specialty coffee quality is ultimately defined by cup score, not physical dimensions.

COFFEE GRADINGSpecialty coffeeAltitude
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What is the SCA cupping protocol?

The SCA cupping protocol is a standardized sensory analysis method used to evaluate coffee quality. It dictates precise parameters—such as grind size, water temperature, and brewing ratios—to ensure consistency. By using this universal language, professionals can objectively score coffee on a 100-point scale, with any coffee scoring 80 points or higher officially classified as specialty grade.

COFFEE GRADINGCuppingSpecialty coffee
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How do roasters use green coffee grading?

Roasters use green coffee grading to ensure quality control, consistency, and value. By evaluating moisture content, defect counts, and screen size, they can predict how a coffee will roast and taste. This process allows roasters to set appropriate roast profiles, avoid off-flavors from defective beans, and justify the price paid for high-quality, specialty-grade lots.

COFFEE GRADINGSpecialty coffee
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What is the difference between primary and secondary coffee defects?

Primary defects are severe flaws that significantly impact coffee quality, such as black beans, sour beans, or insect damage, and are strictly limited in specialty coffee. Secondary defects are less severe, such as chipped or broken beans, and have a smaller impact on flavor. SCA standards define specific thresholds for these to ensure a clean, high-quality cup.

COFFEE GRADINGSpecialty coffee
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How does moisture content affect coffee grading?

Moisture content is a critical factor in coffee grading, typically required to be between 9.5% and 11.5% for export. If moisture is too high, the coffee is prone to mold and rapid aging; if too low, the beans become brittle and lose their flavor. Proper moisture levels are essential for maintaining shelf life and ensuring consistent roasting quality.

COFFEE GRADINGSpecialty coffeeTypica
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What does EP mean on a bag of coffee?

EP stands for 'European Preparation,' a term used in the coffee industry to indicate that the green coffee has been hand-sorted to remove a specific number of defects. This process ensures a cleaner, more uniform bean quality, which is highly valued by specialty roasters for its consistency and reduced risk of off-flavors in the final cup.

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Why are some coffee beans called peaberry?

A peaberry is a rare, naturally occurring coffee bean that develops as a single, round seed inside the coffee cherry instead of the usual two flat-sided beans. This mutation happens in about 5% of all coffee harvests. Because of their unique shape and density, peaberries are often sorted separately and prized for their distinct, concentrated flavor profile.

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What is the difference between SHB and HB coffee grades?

SHB (Strictly Hard Bean) and HB (Hard Bean) are classifications based on the altitude at which coffee is grown. SHB indicates coffee grown at higher elevations, typically above 1,200–1,350 meters, resulting in denser, higher-quality beans. HB refers to coffee grown at lower, warmer altitudes, which causes the beans to mature faster and develop a slightly lower density.

COFFEE GRADINGAltitudeSpecialty coffee
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How do I read a coffee grading label?

Reading a coffee grading label involves identifying the origin's specific classification system, which may be based on altitude (e.g., SHB), bean size (e.g., AA), or defect count (e.g., Grade 1). These labels provide a standardized snapshot of the coffee's physical quality, helping you understand the bean's density, sorting rigor, and potential flavor clarity before you even brew.

COFFEE GRADINGAltitudeSpecialty coffee
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What is the difference between Grade 1 and Grade 5 Ethiopian coffee?

In Ethiopian coffee grading, Grade 1 represents the highest quality with minimal defects, while Grade 5 is a lower commercial grade. The system evaluates a 300-gram sample for physical defects and cup quality. Grade 1 is reserved for exceptional specialty coffee, whereas Grades 3 through 5 are typically relegated to commercial use, reflecting significant differences in cleanliness and flavor clarity.

COFFEE GRADINGSpecialty coffeeWashed
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What is the difference between commercial and specialty grade coffee?

The difference between commercial and specialty grade coffee is defined by quality and scoring. Specialty coffee must score 80 points or higher on the SCA 100-point scale and have zero primary defects. Commercial coffee, often called commodity coffee, is graded with lower standards, allows for more defects, and is typically traded in bulk at lower price points.

COFFEE GRADINGSpecialty coffeeCupping
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What are the most common green coffee defects?

Common green coffee defects include primary defects like full black beans, full sour beans, and fungus-damaged beans, which significantly ruin flavor. Secondary defects include broken beans, insect damage, and partial discoloration. These defects are identified during the grading process, and their presence determines whether a coffee qualifies as specialty grade or is relegated to commercial use.

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What is the difference between Type I and Type II Kona coffee?

The difference between Type I and Type II Kona coffee is the number of beans inside the coffee cherry. Type I Kona coffee consists of two flat-sided beans per cherry, which is the standard for most Arabica coffee. Type II Kona coffee, commonly known as peaberry, occurs when only one round bean develops inside the cherry, often prized for its unique, concentrated flavor.

COFFEE GRADINGTerroirSpecialty coffee
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What is the minimum score for specialty coffee?

The minimum score for specialty coffee is 80 points on the 100-point SCA cupping scale. To achieve this classification, the coffee must be evaluated by a certified Q Grader and be free of primary defects. While 80 is the official threshold, many specialty roasters prefer sourcing beans that score 84 or higher to ensure superior flavor quality.

COFFEE GRADINGSpecialty coffeeCupping
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Why is coffee moisture content so important?

Coffee moisture content is critical because it directly impacts bean stability, shelf life, and roasting performance. Ideally maintained between 10% and 12%, proper moisture levels prevent mold growth and microbial degradation during storage. During roasting, this moisture acts as a heat conductor; if levels are too low, beans may roast unevenly, resulting in raw, grassy, or baked flavors.

COFFEE GRADINGSpecialty coffeeFreshness & storage
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How does altitude affect coffee bean density and grading?

Higher coffee altitude leads to cooler temperatures, which slow the maturation of coffee cherries. This extended growth period allows the bean to develop greater density and more complex chemical compounds. In coffee grading, this increased bean density is often classified as 'hard bean' (HB) or 'strictly hard bean' (SHB), which are highly valued indicators of superior coffee quality and flavor potential.

COFFEE GRADINGAltitudeSpecialty coffee
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How does the CVA system change coffee grading?

The CVA system shifts coffee grading from a single 100-point score to a multidimensional framework. It separates objective sensory description from subjective preference, while adding extrinsic data like traceability and certifications. By decoupling these elements, the CVA provides a more nuanced, contextual evaluation of coffee quality, allowing buyers to better align specific profiles with their target markets rather than relying on a monolithic number.

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What is the role of a Q-Grader in the coffee industry?

A Q Grader is a certified coffee professional trained to evaluate coffee quality using standardized sensory analysis. By applying rigorous SCA standards and cupping protocols, they provide objective assessments of green coffee, ensuring consistency across the global supply chain. This certification validates a professional's ability to identify defects, score flavor profiles, and maintain a shared language for quality within the industry.

COFFEE GRADINGSpecialty coffeeCupping
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What is the difference between washed and natural process coffee grading?

Coffee grading focuses on physical defects and bean size, while processing methods like washed and natural define the flavor profile. Washed coffee is depulped before drying, resulting in clean, bright, and acidic notes. Natural process coffee is dried inside the whole cherry, leading to heavier body, intense sweetness, and pronounced fruity or wine-like characteristics.

COFFEE GRADINGWashedNatural
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How does coffee variety affect its grading potential?

In specialty coffee, the variety—or cultivar—acts as the genetic foundation for flavor, determining potential acidity, sweetness, body, and aromatic complexity. Much like grape types in winemaking, different varieties like Gesha, Bourbon, or Typica possess unique sensory profiles. While terroir and processing influence the final cup, the variety sets the baseline for quality, with the Specialty Coffee Association (SCA) requiring a score of 80+ points for a coffee to be classified as specialty.

COFFEE GRADINGArabicaGesha
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What is a "primary" vs "secondary" coffee defect?

Primary defects are severe issues, such as full black or sour beans, that significantly impact cup quality; specialty grade coffee allows zero primary defects in a 350g sample. Secondary defects are less severe, including broken or chipped beans, and are permitted up to a maximum of five full defects per 350g sample. While primary defects carry zero tolerance, secondary defects are calculated using equivalency ratios where multiple beans may be required to equal one full defect unit.

COFFEE GRADINGSpecialty coffeeCupping
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How does the SCA coffee grading system work?

The SCA coffee grading protocol for specialty grade green coffee requires a 350-gram sample to contain zero Category 1 (primary) defects and no more than five Category 2 (secondary) defects. Additionally, the coffee must achieve a score of 80 points or higher on the SCA 100-point cupping scale. These physical and sensory evaluations ensure that the coffee meets the rigorous quality standards necessary to be classified as specialty grade.

COFFEE GRADINGSpecialty coffeeCupping
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What are the primary defects looked for in green coffee grading?

In the Specialty Coffee Association (SCA) system, green coffee defects are categorized into two groups based on severity: Category 1 (primary) and Category 2 (secondary). Category 1 defects, such as full black beans or foreign matter, are considered most impactful, while Category 2 defects, such as broken or chipped beans, are less severe. To qualify as specialty grade, a 350-gram sample must contain zero Category 1 defects and no more than five full Category 2 defects.

COFFEE GRADINGSpecialty coffee
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What is the difference between specialty grade and commercial grade coffee?

The primary difference is that specialty coffee must score 80 points or higher on the Specialty Coffee Association’s 100-point scale, as evaluated by certified Q Graders. It requires zero primary defects and strict traceability to specific farms or lots. In contrast, commercial grade coffee typically scores below 80, often prioritizing high-volume, consistent, and affordable blends over the complex flavor profiles and rigorous quality standards found in specialty beans.

COFFEE GRADINGSpecialty coffeeCupping
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What is the purpose of coffee grading?

The purpose of the SCA coffee grading protocol is to establish a shared global language for quality, consistency, and best practices across the industry. It provides a standardized framework to distinguish specialty coffee from commercial grade, which is defined as scoring 80 points or higher on a 100-point scale. Additionally, the protocol requires a maximum of 0 to 5 defects per 350 grams of milled beans to meet the specialty classification, facilitating reliable assessments for producers, buyers, and educators throughout the value chain.

COFFEE GRADINGSpecialty coffee
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What is the definition of 'specialty grade' coffee?

To determine if your coffee is specialty grade, check if it has been evaluated by a certified Q-grader and received a score of 80 points or higher on the 100-point Specialty Coffee Association (SCA) cupping scale. Additionally, the green coffee must contain zero primary defects and no more than five secondary defects per 350-gram sample. This rigorous grading process ensures the beans possess the distinctive sensory attributes and quality required to be officially classified as specialty grade.

COFFEE GRADINGSpecialty coffeeCupping
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What are primary and secondary defects in coffee?

Primary coffee defects are severe physical imperfections, such as black or sour beans, that significantly impact cup quality; one primary defect equals one full defect. Secondary defects are less severe, such as broken beans or minor insect damage, where multiple beans are required to equal one full defect. To meet the Specialty Coffee Association standard, a 350-gram sample must contain zero primary defects and no more than five full secondary defects.

COFFEE GRADINGSpecialty coffee
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How do processing methods like natural vs washed affect flavor?

Coffee processing significantly dictates flavor profiles. Washed coffees, where fruit is removed before drying, typically offer a cleaner, brighter cup with crisp acidity and delicate floral or citrus notes. Conversely, natural processed coffees are dried with the fruit intact, allowing the bean to absorb natural sugars. This results in a fuller-bodied, punchy, and fruit-forward profile with increased sweetness. While processing does not affect caffeine content, it remains a primary factor in determining the final aroma, body, and taste of your brew.

COFFEE GRADINGSpecialty coffeeFermentation
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How do you become a certified coffee taster?

To become a certified Q-Grader, you must complete an intensive six-day course and pass a series of rigorous exams covering sensory skills, cupping protocols, and green coffee grading. Administered by the Coffee Quality Institute, this professional certification requires candidates to demonstrate high-level proficiency in identifying coffee quality, flavors, and defects. The license is valid for three years, after which you must pass a calibration test.

COFFEE GRADINGSpecialty coffeeCupping
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COFFEE GRADINGAnswer

What are the most common coffee defects in grading?

Common coffee defects identified during grading include 'quakers' (unripe beans that fail to roast properly), black beans (caused by over-fermentation or disease), and sour beans (resulting from improper processing). Other frequent issues include insect damage, broken beans, and 'stinkers' (beans with severe fermentation issues). These defects are strictly monitored to ensure the quality and flavor consistency of specialty coffee.

COFFEE GRADINGCuppingFermentation
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COFFEE GRADINGAnswer

What does a Q-Grader actually do?

A Q Grader is a certified professional trained to evaluate coffee quality through standardized sensory analysis, known as cupping. They assess attributes like acidity, body, sweetness, and flavor, assigning a score on a 100-point scale. Their role is critical in the specialty coffee industry for quality control, ensuring that coffee meets the rigorous standards required for the specialty market.

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COFFEE GRADINGAnswer

How are coffee beans graded by size?

Coffee beans are graded by size using a series of screens with specific hole diameters, measured in 1/64th of an inch increments. This process, known as screen sizing, helps ensure uniform roasting, as beans of similar size absorb heat at the same rate. Larger beans are often perceived as higher quality, though size alone does not guarantee superior flavor.

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COFFEE GRADINGAnswer

What is the SCA coffee score?

The SCA coffee score is a standardized 100-point grading system developed by the Specialty Coffee Association to evaluate coffee quality. Beans scoring 80 points or higher are officially classified as specialty coffee. This cupping score assesses attributes like aroma, flavor, acidity, body, and balance, providing a universal language for professionals to determine the value and quality of green coffee.

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COFFEE GRADINGAnswer

How are coffee defects counted?

Coffee defects are typically counted by analyzing a 300-gram sample of green coffee beans. Graders identify physical imperfections and assign them to categories based on severity. Primary defects are severe and often disqualify a lot from specialty status, while secondary defects are assigned a numerical weight. Multiple secondary defects are often required to equal one full defect. If a bean contains multiple defects, only the most severe one is counted toward the total defect score.

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COFFEE GRADINGAnswer

How are coffee defects categorized in green coffee grading?

Coffee defects are categorized into primary and secondary types based on their impact on flavor and safety. Primary defects, such as full black or sour beans, cause severe off-flavors and are strictly limited in specialty coffee. Secondary defects, like broken or chipped beans, have a milder impact on the cup and are permitted in higher quantities.

COFFEE GRADINGSpecialty coffee
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COFFEE GRADINGAnswer

What is the purpose of a cupping score?

A cupping score is a standardized 100-point evaluation used to assess the quality and flavor profile of coffee. It allows professionals to objectively grade coffee based on attributes like acidity, body, balance, and sweetness. Any coffee scoring 80 points or above is officially classified as specialty coffee, providing a universal language for quality across the global supply chain.

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What is the difference between a primary and secondary coffee defect?

The difference lies in the severity of the impact on flavor and safety. Primary defects, such as full black or sour beans, are considered severe and are strictly limited in specialty coffee. Secondary defects, like broken or chipped beans, have a milder impact on the cup and are permitted in higher, though still limited, quantities.

COFFEE GRADINGSpecialty coffee
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COFFEE GRADINGAnswer

What is the SCA coffee grading protocol?

The SCA coffee grading protocol is a standardized set of guidelines used to evaluate green coffee quality. It involves a physical inspection for defects in a 300-gram sample and a sensory evaluation (cupping) to score the coffee's flavor profile. This protocol ensures consistency and provides a universal benchmark for defining specialty-grade coffee.

COFFEE GRADINGSpecialty coffeeCupping
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COFFEE GRADINGAnswer

What is the role of physical inspection in coffee grading?

Physical inspection is the first line of defense in coffee grading, where green beans are examined for defects like broken, insect-damaged, or discolored beans. By identifying these flaws in a 300-gram sample, graders can determine the coffee's quality tier, ensuring that only the cleanest, most uniform beans reach the specialty market.

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COFFEE GRADINGAnswer

What is the difference between specialty and commercial grade coffee?

The difference is defined by quality standards: specialty coffee scores 80 points or higher on a 100-point scale and has minimal physical defects. Commercial-grade coffee, often used for mass-market brands, typically scores below 80, contains more defects, and is often blended to mask inconsistencies rather than highlight the unique character of the origin.

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COFFEE GRADINGAnswer

How are coffee defects counted in a 300g sample?

Coffee defects are counted by manually inspecting a 300g sample of green coffee beans. A trained grader identifies and categorizes each bean based on specific defect types, such as black, sour, or insect-damaged beans. These are then tallied according to the SCA standards to determine the coffee's grade, ensuring it meets the requirements for specialty or commercial classification.

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COFFEE GRADINGCoffee 101

What is a Q Grader?

A Q Grader is a trained, licensed coffee-quality evaluator who completes a rigorous professional qualification. Since October 2025 the Specialty Coffee Association (SCA), rather than the Coffee Quality Institute (CQI), has administered the updated Q Grader Program. Its curriculum uses the SCA Coffee Value Assessment to distinguish measurable sensory traits, quality preferences, green-coffee properties, and information about the coffee.

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COFFEE GRADINGCoffee 101

What is Coffee green coffee grader?

A coffee green coffee grader is a trained professional responsible for evaluating the physical quality of unroasted coffee beans, identifying defects, and assigning grades based on standardized industry protocols to determine market value.

PeopleSpecialty coffee
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COFFEE GRADINGCoffee 101

What is Green Coffee Grader?

A Green Coffee Grader is a trained professional who evaluates raw coffee beans for physical defects, screen size, and moisture content to determine their quality grade and market value before roasting.

PeopleSpecialty coffee
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COFFEE GRADINGCoffee 101

What is Coffee Green Bean Grader?

A coffee green bean grader is a professional responsible for assessing the quality, size, and defect count of raw coffee beans to determine their grade and market value before roasting.

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