Coffee roasting is an intricate art that uses heat to coax specific aromas and flavors out of raw coffee beans, transforming them into the beloved beverage many of us depend on to start the day. Home roasting aficionados, artisanal small-batch roasters, and mass roasters alike continuously seek to perfect their roasting processes by experimenting with process variables to satisfy the palettes of today’s sophisticated and gustatorily educated coffee drinkers. Once the roasting process is over, debate rages about how to get the most out of the finished beans: Do I need a burr grinder? Is drip coffee ever okay? Is pour over better than a Chemex? As demand for and knowledge about “good” coffee has spread, the discourse surrounding what makes coffee good has become louder, more multifaceted, and complex than ever before.
But before roasting temperature, grinder type, and brewing methods enter the picture, everyone agrees that good coffee starts with good coffee beans. Without high-quality green coffee beans, the best roasting, grinding, and brewing practices in the world will still yield a less than optimal result. As such, coffee roasters must take great care to select beans that meet their criteria using specific quality parameters. However, there is currently no universal standard for grading and classifying green coffee. Instead, “each producing country has developed its own classification and grade charts, which are often also used to set minimum standards for exports.”1 These grading and classification systems exist primarily to “produce homogenous commercial lots,” rather than truly indicating an excellent product. In response, the Specialty Coffee Association of America (SCAA) has created its own Green Coffee Grading Protocols to facilitate identifying and grading specialty coffee products.2
Despite the lack of uniformity of grading, color is regarded as a prime indicator of coffee quality within all classification systems and is of particular importance to those who wish to go beyond minimum export standards and toward a higher level of product. The spectrophotometric color evaluation of green coffee beans allows coffee roasters to select only the best beans, enhancing both quality and consistency.