Coffee Knowledge
What do you think delicious coffee looks like?, Sweet like sugar?, Bitter like medicine?, Sour like vinegar which is actually uncomfortable for your body, like there is resistance in your sense of taste?, or Balance?
In general, all drinks or food that taste perfect is BALANCE, all our taste buds feel the optimal thing for all tastes, there is no one taste that is higher than average. Clean, pleasant and have Character Taste and Aroma.
Some tastes and aromas as well as bad consequences after drinking coffee are usually caused by DEFECTS that affect, DEFECTS in COFFEE are caused during processing from the garden to your cup, so COFFEE IS NEVER WRONG..!!, IT'S THE PROCESSOR'S WRONG..!!.
OPTIMAL COFFEE comes from NUTRITIONAL CERRY FRUITS, free of MOLD, FERMENT, and OTHER BEAN DEFECTS or DEFECTS DUE TO STORAGE, DURING THE ROASTING AND BREWING PROCESS.
Optimal Coffee
To avoid defects from the coffee beans to the cup, there are several defects that must be avoided when coffee is processed, including:
Not nutrient dense - In coffee plantations
Ferment - In the coffee plantation and in the post-harvest process
Moldy - In the post-harvest process
Black seeds - In the post-harvest process
Earthy - In the post-harvest process
Broken Seeds - In the post-harvest process
Musty - In the storage process
Burnt - During the roasting process
Roasted, not yet cooked - In the roasting process
Brewing is not optimal - During the brewing process
How to process Optimum Coffee
Optimal Plantation
Selecting coffee species and varieties that suit the location of the plantation, altitude, soil fertility, shade trees, then caring for the coffee trees and plantation as well as the correct harvesting process when the coffee cherries are optimally ripe.
Optimal Post-Harvesting
Harvest optimal ripe coffee and then select the optimal post-harvest process according to needs and conditions. The most important thing in this process is that the producers know the critical point for defects to appear in the coffee. and it is best to avoid processes that are at risk of defects occurring during the post-harvest process
Optimal Roasting and Storage
Specialty coffee for drinking needs to be roasted using the Millard process to get the required roast profile. Roasted coffee will be optimal as long as it avoids defects caused by the roasting process such as burning or even undercooking. For this reason, it is necessary to know and recognize optimal roasting processes and methods, such as work safety procedures, types of roasting equipment and their characteristics, the ratio of the volume of the roasting chamber to the amount of coffee being roasted and the calorie settings required.
Optimal Coffee Brewing
It is important to know the extraction process of the roasted coffee profile for the brewing you or your customers need. Many factors influence changes in taste and aroma, such as the type of extraction equipment, water pressure and type of water, filter, water temperature and grind size. and all factors that influence changes in taste and aroma during the brewing process, even though the coffee raw materials are good, if the brewing process is not optimal, it will affect the taste and aroma which are not optimal.
Optimal Coffee Presenting
excellent presenting's are supported the products knowledge to the customer who need a information about our product, can satisfy our customer
Unpleasant, Unclean Taste and Aroma Cause defects on your coffee
Many defects can develops during coffee processing from plantation until your cup, Start from Plantation, harvesting, post harvest, stored, roasting, brewing and serving
Plantation Defects
Coffee Plant needs a nutrition from soil, shadings and good management plantation to develop best nutrition coffee cherries and protected from insects and inferiors coffee cherries.
Harvesting Defects
Unripe and bad nutrition coffee cherries
Post Harvesting Processing
Defects can develop cause post harvesting processing, usually like a ferments, moldy, broken bean etc.
Storage Defect
Storage defects in warehouse will usually smell like bag, moldy etc.
Roasting Defect
Defects during the roasting process are usually like burnt, undercooked, or even levels of acrylamide which contain carcinogens, and the roast profile is not suitable for its intended use.
Post Roasting Storage defect
Storage defects after roasting are usually caused by oxidation which causes a musty aroma and stale, rubbery or maybe still degas
Brewing Defect
Defect during the brewing process such as under or over extraction, unbalanced taste, too sweet, salty, sour or bitter caused by imperfect extraction due to the coffee grind size not being suitable for the water temperature and pressure and soaking.
Serving Defect
Defects during serving are usually caused by the use of unclean equipment and product presentation does not reflect consumer interest
Coffee Defect Protocols
Coffee Defects According to SCAA, Causes, and Impact on Taste
Based on the Specialty Coffee Association of America (SCAA) standards, defects in coffee beans are classified into primary defects (significantly affecting) and secondary defects. The total number of defects in a 350g sample determines the quality of the coffee: a maximum of *5 defects* for specialty coffee. Here are the details of the defects, causes, and impacts on taste:
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A. Primary Defects
1. Full Black Bean
- Causes: Excessive fermentation during processing (microbial digestion), drying too slowly, or beans from overripe/rotten fruit.
- Taste Impact: Fermentation aroma, medicinal taste, rotten rubber, or like wet soil.
2. Full Sour Bean
- Causes: Uncontrolled lactic acid/acetic acid bacteria fermentation, uneven drying, or dirty water contamination.
- Taste Impact: Sharp sour taste (like vinegar), fermented aroma, or rotten grape-like flavor.
3. Dried Cherry (Leftover Skin)
- Causes: Unclean processing, broken pulper, or drying beans with skin.
- Taste Impact: Woody, astringent, or dry straw flavor.
4. Fungus Damage
- Causes: Storing wet beans in high humidity, encouraging mold growth.
- Taste Impact: Musty, earthy, or moldy aroma (like a damp basement).
5. Foreign Material
- Cause: Contamination by rocks, twigs, plastic, or metal during harvest/processing.
- Taste Impact: Does not directly affect the taste, but risks damaging the grinding machine and reducing physical quality.
6. Severe Insect Damage
- Cause: Pest attack (e.g., Coffee Berry Borer) that perforates the beans.
- Taste Impact: Earthy, moldy, or insect droppings odor.
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B. Secondary Defects
1. Partial Black/Sour Bean
- Cause: Incomplete fermentation/drying process in some beans.
- Taste Impact: Unbalanced taste, slightly sour or bitter.
2. Immature Bean (Unripe Beans/Quaker)
- Cause: Picking green/underripe fruit.
- Taste Impact: Grassy, astringent, or raw bean flavor.
3. Faded/Withered Bean (Wrinkled Beans)
- Cause: Fruit is too old or lacks nutrients during growth.
- Taste Impact: Flat, less complex, or papery flavor.
4. Broken/Chipped Bean (Broken Beans)
- Cause: Rough milling/processing.
- Taste Impact: Uneven roasting, "baked" flavor (like burnt bread).
5. Parchment (Leftover Husk)
- Cause: Incomplete husk removal.
- Taste Impact: Woody or smoky flavor.
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Overall Impact on Quality and Taste
- Specialty Coffee: Maximum *5 defects/350g*. If more, the coffee is in low grade (commercial).
- Primary Defects: 1 defective bean = 1 defect point.
- Secondary Defects: 1 defective bean = 0.5 defect points.
- *Overall Taste: Accumulation of defects results in an unclean taste, unpleasant aftertaste, and loss of the coffee's original characteristics (e.g., natural acidity, sweetness, floral/fruity aromas).
Example: A blend of black beans + quakers will produce a foul sour taste, astringency, and earthy aromas.
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Note: The SCAA cupping process evaluates these defects strictly. Good post-harvest handling (processing, drying, storage) is key to minimizing defects.