Glad it was helpful! Green, Roasting and Sensory are my passion. It's so fun to get new roasters up and running. Reach out anytime here or through the websites : ) Happy to keep chatting.
Wonderful! You had asked about coffee grading in the Sensory video, so I was going to point you to this one. You can visit the blog post as well if you haven't already for the full write up: www.rocc.coffee/coffee-playground/2021/1/12/coffee-grading-101
Wonderful, you're welcome! Keep sharing and watching. If you're looking for further courses, let me know. www.howtocoffeepro.com has SCA courses as well. ~ Adam
Hi! Can you please explain the defect on 14:19? You did not exactly qualified it as defect but then what is it? If it's a defect what is the exact name of the category?
Hi for sure. Great question. My poor use of "that's just ugly coffee" isn't quite descriptive enough. The bean mentioned at 14:19 is triangular shaped, whole, and unbroken. Since it is not a "broken" it should roast evenly and produce acceptable coffee flavor. Those triangular shaped beans are often the result of 3 seeds inside one cherry. Rather than a flat sided 2-seed cherry, you get triangular shaped 3-seeds from the one cherry. Some varieties or growing conditions produce this result more than others. The SCA Green coffee classification does not discriminate against or count these odd-shaped beans as defects. What is more concerning is just sufficient screen sizing so that smaller, larger, triangular beans fall to the appropriate screen size and then when roasted roast evenly among their lot. After grading the coffee with actual Category 1 and Category 2 defects, you can just make a note on the grading form like "27 triangular beans" or "significant odd number of odd shaped or misshapen beans". For example you would not want a significant number of smaller triangular shaped beans mixed in with large 18-20 screen, AA, Supermo sized beans. The heat application on the larger beans would progress differently than the smaller beans. I hope that helps! ~Adam
Hi! I recently bought Honey and Naturally processed beans too. How can you tell the "Foxy" beans with the orangeish color apart from a sour / Half-sour ?
That's a great question. I think the most simple way is to scratch the foxy beans with something sharp. A knife or pair of scissors should remove the red/orange foxy layer and show good green coffee underneath. Typically the red/orange of a foxy bean will be more dry or shiny while the coloration on a sour bean should be more saturated... almost like it has absorbed water (rather than dry in appearance) Also, you'll often have a large percentage of foxy beans since it comes from processing method, whereas I hope you would only find 1-2 sour beans in a large sample... this is compared to hundreds of foxy coffee beans. Finally if you can smell the sour bean, it is definitely a marker.
Hi Adam, thanks for putting together the SCA Foundations online. I was wondering, do you have a recommendation for an SCA program in Italy? I was hoping to go abroad, and Italy had such a great coffee culture
Hey, I don't specifically have suggestions for training in Italy. Many things changed with the SCAA and SCAE merger to the SCA... then again changes with Covid, lockdowns and travel restrictions. It's a very new field for options, which means you may want to check out a World of Coffee event (also SCA) or check online with the SCA at: education.sca.coffee/find-a-course
Great observation. I bought from GrainPro. They were the market leader for a long time in hermetic packaging (one way air release preservation) but now there is Eco Tact and others. I sell them in small quantities at well at: sca.training/shop-offers 🙂
Hello, I’m starting to import green coffee beans from Mexico and would like to consult with you so I can grade the beans and get an opinion on the flavor profile from an expert. Is this something you would be interested in? If so, let’s connect.
Hi, sorry this comment didn't come through initially. I am very happy to discuss further cooperation or consulting. Please reach out through contact links at www.sca.training. Through the email list, etc. you can certainly reach me directly. ~ Adam
I love the body and the notes of chocolate, dark toffee, prune, melon, grapefruit tangerine and herbal👍🏼 that come from our best varieties, soil and above 1400 asl in our farm🙏🏼
I am a new home roaster, and found your video to be very helpful and informative. Thank you. )
Glad it was helpful! Green, Roasting and Sensory are my passion. It's so fun to get new roasters up and running. Reach out anytime here or through the websites : ) Happy to keep chatting.
Thank you 🙏 for this valuable information.
It's my pleasure! You're welcome. Thank you for your comment. Keep up the great work in coffee ☕️ and reach out anytime at www.sca.training 👌
@@CoffeeTrainingThank you for the effort for making this valuable informative video !!
@@rahulchaudhary01 It's such a joy to share and help. Keep growing in coffee to bless your community and Make Life Better together!
I am learning so much! Thank you. This video came at the perfect time.
Wonderful! You had asked about coffee grading in the Sensory video, so I was going to point you to this one. You can visit the blog post as well if you haven't already for the full write up: www.rocc.coffee/coffee-playground/2021/1/12/coffee-grading-101
ty
Your welcome!
Fantastic. Just what I wanted, sir. Thank you.
Wonderful, you're welcome! Keep sharing and watching. If you're looking for further courses, let me know. www.howtocoffeepro.com has SCA courses as well.
~ Adam
Hi! Can you please explain the defect on 14:19? You did not exactly qualified it as defect but then what is it? If it's a defect what is the exact name of the category?
Hi for sure. Great question. My poor use of "that's just ugly coffee" isn't quite descriptive enough. The bean mentioned at 14:19 is triangular shaped, whole, and unbroken. Since it is not a "broken" it should roast evenly and produce acceptable coffee flavor.
Those triangular shaped beans are often the result of 3 seeds inside one cherry. Rather than a flat sided 2-seed cherry, you get triangular shaped 3-seeds from the one cherry. Some varieties or growing conditions produce this result more than others.
The SCA Green coffee classification does not discriminate against or count these odd-shaped beans as defects. What is more concerning is just sufficient screen sizing so that smaller, larger, triangular beans fall to the appropriate screen size and then when roasted roast evenly among their lot.
After grading the coffee with actual Category 1 and Category 2 defects, you can just make a note on the grading form like "27 triangular beans" or "significant odd number of odd shaped or misshapen beans".
For example you would not want a significant number of smaller triangular shaped beans mixed in with large 18-20 screen, AA, Supermo sized beans. The heat application on the larger beans would progress differently than the smaller beans.
I hope that helps!
~Adam
PS. Nice brew videos in your channel
Hi! I recently bought Honey and Naturally processed beans too. How can you tell the "Foxy" beans with the orangeish color apart from a sour / Half-sour ?
That's a great question. I think the most simple way is to scratch the foxy beans with something sharp. A knife or pair of scissors should remove the red/orange foxy layer and show good green coffee underneath.
Typically the red/orange of a foxy bean will be more dry or shiny while the coloration on a sour bean should be more saturated... almost like it has absorbed water (rather than dry in appearance)
Also, you'll often have a large percentage of foxy beans since it comes from processing method, whereas I hope you would only find 1-2 sour beans in a large sample... this is compared to hundreds of foxy coffee beans.
Finally if you can smell the sour bean, it is definitely a marker.
You have a Roest! That is a cool machine!
Thanks, yes I love it!
Hi Adam, thanks for putting together the SCA Foundations online. I was wondering, do you have a recommendation for an SCA program in Italy? I was hoping to go abroad, and Italy had such a great coffee culture
Hey, I don't specifically have suggestions for training in Italy. Many things changed with the SCAA and SCAE merger to the SCA... then again changes with Covid, lockdowns and travel restrictions. It's a very new field for options, which means you may want to check out a World of Coffee event (also SCA) or check online with the SCA at: education.sca.coffee/find-a-course
Great video, what are those transparent bags for green coffee?
Great observation. I bought from GrainPro. They were the market leader for a long time in hermetic packaging (one way air release preservation) but now there is Eco Tact and others. I sell them in small quantities at well at: sca.training/shop-offers 🙂
Interesting to see you have 兰亭集序 on the wall!
That was hand written by my good friend from Wuhan : )
Hello, I’m starting to import green coffee beans from Mexico and would like to consult with you so I can grade the beans and get an opinion on the flavor profile from an expert. Is this something you would be interested in? If so, let’s connect.
Hi, sorry this comment didn't come through initially. I am very happy to discuss further cooperation or consulting. Please reach out through contact links at www.sca.training. Through the email list, etc. you can certainly reach me directly. ~ Adam
Sumatera has unique notes 🔥🔥
Yes, I agree. I love the wild, earthy, herbal nature when light roasted and the rich chocolates we get when dark roasted. What do you love about it?
I love the body and the notes of chocolate, dark toffee, prune, melon, grapefruit tangerine and herbal👍🏼 that come from our best varieties, soil and above 1400 asl in our farm🙏🏼
@@andiyulianto9873 YES! 😍