Coffee grades are benchmarks for assessing the quality of coffee beans. They are classified on a scale of 1 to 5 and are based on various criteria such as size, shape, colour, taste and defects. There is no universally accepted classification, but the SCAA green bean classification and the Brazil/New York method are commonly used. Grade 1 is considered a speciality coffee with minimal defects, while Grade 5 has the highest level of defects. In addition to bean characteristics, factors such as the botanical type of coffee plant, harvesting and processing methods, and the growing region also play a role. The grade is determined by examining all relevant aspects, using sizing techniques to determine bean size.
The classification of coffee beans is based on criteria such as size, shape, colour, taste and defects. There is no single classification, but the SCAA classification and the Brazil/New York method are often used. Grade 1 stands for speciality coffee with minimal defects, while Grade 5 has the highest number of defects. In addition to the bean characteristics, factors such as the botanical type of the plant, harvesting and processing methods as well as the growing region play a role. The grade is determined by examining all relevant aspects and using sizing techniques to determine bean size.
