If you’ve ever bought coffee from different origins and sources, you might have noticed labels ‘Specialty’ or ‘Premium’ on your bags. But what do these labels really mean? In this article, I’m here to break down everything you need to know about coffee grades. By the end, you’ll understand the labels on your coffee and know precisely what you’re paying for.
Specialty Coffee Association Grading System
Before we dive into the specifics of coffee grades, it’s essential to understand the grading system used by the Specialty Coffee Association (SCA). This system helps bring some consistency to the world of coffee grading, which can vary widely from one region to another.
The SCA grading system focuses on defects in the raw coffee beans. It creates a clearer relationship between coffee tasting notes and the quality of the green beans.
Grade 1 – Specialty Coffee stands for the crème de la crème. These green coffee beans are nearly flawless and must have a moisture content of 9-13%. No primary defects are allowed, and the roasted coffee must have a distinctive attribute in aroma, acidity, or mouthfeel. No quakers (defective beans) are permitted.
Grade 2 – Premium Coffee is also top-notch but allows for slightly more defects – up to 8 full defects per 300 grams. Moisture content remains the same, and it should have at least one distinctive attribute. There can be a maximum of 3 quakers.
Grade 3 Coffee – Exchange Coffee is still decent, with 9-23 full defects allowed in 300 grams. These beans should be 50% by weight above screen size 15, with no more than 5% of screen size below 14. Moisture content should be 9-13%, and there should be no cup faults. A maximum of 5 quakers is acceptable.
Grade 4 Coffee – Below Standard Coffee has 24-86 defects in a 300-gram sample. Due to the number of defects, some graders may opt for 100-gram samples when evaluating these beans.
Grade 5 Coffee – Off-Grade Coffee includes samples with more than 87 full defects, rendering them unsuitable for the market.
A List of Coffee Defects
Defects in coffee can be classified as either primary or secondary. Primary defects are more severe than secondary defects. One common primary defect is “quakers,” which are usually easy to spot due to their lighter color and peanut-like taste.
Primary Defects:
- Full Black: 1 occurrence equals one full defect.
- Full Sour: 1 occurrence equals one full defect.
- Pod/Cherry: 1 occurrence equals one full defect.
- Large Stones: 2 occurrences equal one full defect.
- Medium Stones: 5 occurrences equal one full defect.
- Large Sticks: 2 occurrences equal one full defect.
- Medium Sticks: 5 occurrences equal one full defect.
Secondary Defects:
- Parchment: 2-3 occurrences equal one full defect.
- Hull/Husk: 2-3 occurrences equal one full defect.
- Broken/Chipped: 5 occurrences equal one full defect.
- Insect Damage: 2-5 occurrences equal one full defect.
- Partial Black: 2-3 occurrences equal one full defect.
- Partial Sour: 2-3 occurrences equal one full defect.
- Floater: 5 occurrences equal one full defect.
- Shell: 5 occurrences equal one full defect.
- Small Stones: 1 occurrence equals one full defect.
- Small Sticks: 1 occurrence equals one full defect.
- Water Damage: 2-5 occurrences equal one full defect.
Is Higher-Grade Coffee Always Better?
In most cases, higher-grade coffee is indeed better, but there are some nuances to consider:
Origin Matters: Where the coffee is from can significantly influence its quality and flavor.
Grading Systems Vary: Different grading systems and standards are used in different countries, making direct comparisons challenging.
Tasting Preferences: Some coffee enthusiasts may prefer lower-grade beans with unique characteristics, such as peaberries.
Additional Factors: When buying specialty coffee, consider factors like the producer’s reputation, processing method, varietals, and elevation.
Final Thoughts
Coffee grades are a useful tool for selecting your beans, but they aren’t the sole determinant of coffee quality. When you see a Grade 1 coffee from Kenya and a Grade 1 coffee from Ethiopia, remember that the grades may be the same, but there can still be variations in quality. Taste is a personal experience, so don’t hesitate to consult your local roaster or barista and taste everything available to find your perfect cup. Coffee exploration is a delightful journey that goes beyond the grades printed on the bag. Enjoy every sip!
