Grading Coffee Beans: The SCAA's Ultimate Guide

Coffee is one of the most popular drinks in the world and has many fans. High-quality coffee beans are the key to getting a unique coffee taste. To standardize the assessment of coffee bean quality, the Specialty Coffee Association of America (SCAA) has established specific methods for determining the grade or quality level of coffee beans. The following is a complete guide on grading coffee beans according to the SCAA.

Introduction to the Specialty Coffee Association of America (SCAA)

1. History and Development of SCAA

The Specialty Coffee Association of America (SCAA) was founded in 1982 in response to the increasing demand for high-quality coffee in the United States. At that time, the coffee industry experienced a significant shift, with more consumers looking for coffee with a more complex taste and premium quality. SCAA aims to provide resources and support for farmers, roasters, and coffee connoisseurs to achieve higher quality standards.

2. SCA Mission and Objectives

SCA is a non-profit organization that aims to advance the specialty coffee industry through education, research, and standards development. The main objectives of SCA are:

a. Improving Coffee Quality

SCA focuses on improving coffee quality by developing and implementing stringent standards throughout the coffee supply chain, from farmer to consumer.

b. Education and Training

SCA provides various educational and training programs for coffee professionals, including baristas, roasters, and Q Graders. These programs are designed to improve skills and knowledge of specialty coffee.

c. Research and Innovation

SCA supports research and innovation in agronomy, post-harvest processes, and coffee brewing methods. This research aims to find new ways to improve the quality and sustainability of coffee production.

d. Standardization

One of SCA’s most significant contributions is developing a standardized and measurable grading system for assessing the quality of coffee beans. This system allows for consistent and reliable grading, which is essential for ensuring specialty coffee’s integrity and quality.

e. Community and Network

SCA serves as a platform to connect coffee professionals worldwide, facilitating the exchange of knowledge and experience and encouraging collaboration among various parties in the coffee industry.

3. SCAA Grading System

One of SCAA’s most significant contributions is developing a standardized and measurable grading system for assessing the quality of coffee beans. This grading system ensures that only the highest quality coffee beans are recognized as specialty coffee. This system involves several essential steps:

Physical Evaluation: Examine coffee beans to identify and categorize primary and secondary defects.
Bean Size Measurement: Using filters with different hole sizes to separate coffee beans based on their size.
Taste Test (Cupping): This evaluates the taste and aroma of brewed coffee, including aspects such as aroma, taste, acidity, body, balance, and aftertaste.

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With these standards, the SCAA has created a clear and reliable framework for assessing and assuring the quality of specialty coffee, assisting farmers, roasters, and baristas in providing the best coffee to consumers.

Criteria for Determining Coffee Bean Grade

To assess the quality and grading of coffee beans, the Specialty Coffee Association of America (SCAA) uses several criteria, including primary and secondary defects, coffee bean size, and taste testing (cupping). The following is a more detailed explanation of these criteria:

1. Primary and Secondary Defects

Defects in coffee beans are one of the main factors influencing their grade. The SCAA divides these defects into two categories: primary defects and secondary defects.

a. Primary Defect

Primary defects are considered severe and significantly impact the quality of coffee beans. Some examples of primary defects include:

Whole Black Beans: Completely black Coffee beans, indicating that they have undergone excessive fermentation or damage during the drying process.
Hollow Beans (Full Sour Beans): Coffee beans with holes due to pest attacks or developmental defects often show a significant reduction in taste quality.
Insect-Damaged Beans: Coffee beans that show signs of damage due to pest attacks, such as small holes or bite marks.
Severe Broken Beans: Beans are broken into several small pieces, indicating severe mechanical damage.

b. Secondary defects

Secondary defects are considered milder and have a more minor impact on the quality of the coffee beans. Some examples of secondary defects include:

Broken Beans: Coffee beans are broken into two or more large pieces, usually due to careless processing.
Unevenly Colored Beans (Partial Black or Sour Beans): Beans that are only partially black or show signs of excessive fermentation.
Skinned Beans (Shells): Coffee beans that still have dry skin or part of the remaining coffee skin.
Beans with Impurities (Foreign Matter): Foreign objects such as small stones, twigs, or pieces of leaves mixed with the coffee beans.

2. Size of Coffee Beans

The size of the coffee beans is also an important assessment criterion. The size of coffee beans is usually determined through a filtering process using filters with different hole sizes. This process, known as “grading by size, ” aims to separate coffee beans based on size.

Sieve Size: Sieve sizes with specific numbers, such as 18 (7.14 mm) and 16 (6.35 mm), are used to sift coffee beans. The coffee beans trapped in the 18 filters will be larger than those that pass through the 16 filters.
Size Classification: Coffee beans are then classified based on the specified size. More giant beans are usually more desirable because they are considered more uniform in the roasting and brewing process, which can result in a more consistent flavor.

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3. Taste Test (Cupping)

Taste testing or cupping is a method of evaluating the taste and aroma of coffee after it is brewed. This is one of the most essential assessment stages in determining the grade of coffee beans. The cupping process involves several steps:

a. Sample Preparation

The coffee beans to be tested are ground to a medium-coarse size.

b. Cup Preparation

Place 8.25 grams of ground coffee in each Cup and add 150 ml of hot water (around 93°C). Leave it for 3-4 minutes.

c. Break the Crust

After letting it sit, the coffee layer on the surface is broken with a spoon, and the aroma is inhaled for evaluation.

d. Taste Assessment

Once the layers are broken, the coffee is sipped with a spoon to assess various aspects of the taste. Aspects assessed include:

Aroma: The smell of coffee before and after brewing.
Flavor: The primary taste of coffee, including the complexity and balance of flavors.
Acidity: The sensation of acidity that brightens the taste of coffee.
Body: Sensation of weight and texture in the mouth.
Balance: Harmony between taste, acidity, and body.
Aftertaste: The taste left in the mouth after swallowing coffee.

Each aspect is given a score from 6 to 10. The total score of all elements determines whether the coffee deserves the specialty coffee title. Specialty coffee usually has a total score of at least 80.

Procedure for Grading Coffee Bean

Determining the grade of coffee beans according to the Specialty Coffee Association of America (SCAA) standards is a comprehensive and detailed process. This process involves three main stages: physical evaluation, size evaluation, and taste test (cupping). Below are more detailed steps for each assessment stage:

1. Physical Evaluation

Physical evaluation of coffee beans aims to identify and categorize defects in coffee beans and determine the number and type of defects. The following are the steps in a physical evaluation:

a. Sample Weighing

Take a 350-gram sample of coffee beans for a physical evaluation. This Sample must be representative of the entire batch of coffee to be assessed.

b. Defect Separation

Separate coffee beans that have primary and secondary defects. This process involves visual and manual inspection to identify defects in the coffee beans.

Primary defects include thoroughly black seeds, seeds with holes, and seeds damaged by insects. Secondary defects include broken seeds, unevenly colored seeds, skinned seeds, and seeds with impurities.

c. Determination of Grade

Based on the number of primary and secondary defects found, determine the coffee bean grade as follows:

Specialty Grade: There must be no primary defects and a maximum of 5 secondary defects.
Premium Grade: Maximum of three primary and eight secondary defects.
Exchange Grade: Maximum nine primary defects and maximum 23 secondary defects.
Grade Below Standard: More than nine primary or 23 secondary defects.

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2. Evaluate Size

Evaluation of coffee bean size is carried out to ensure uniformity of coffee bean size, which affects the roasting process and the final quality of the brewed coffee. The following are the steps in size evaluation:

a. Sieve Size

Use standard-size filters, such as 18 (7.14 mm) and 16 (6.35 mm). These filters help separate coffee beans based on size.

b. Coffee Bean Sifter

Sift the coffee beans using the selected filter. This process helps separate more giant coffee beans from smaller ones.

c. Size Classification

Classify coffee beans based on predetermined sizes. Giant coffee beans are usually more appreciated because they are more uniform in roasting and provide a more consistent taste.