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When we think about Brazilian coffee, we know it’s renowned worldwide. But what makes each batch unique? The Brazilian coffee grading system is key to distinguishing its quality. This detailed system classifies beans by size, color, and defect count, helping us understand what’s in our cup. Let’s break down the main parts and discover why they matter.
Bean Size Matters…But Not Like You Think
Brazil uses a screen sieve system to measure coffee bean size, going from Screen 8 for smaller beans up to 20 for the largest. Here’s how this impacts quality:
- Screen 17/18: These large beans are associated with premium and specialty-grade coffees.
- Screen 14/16: Medium-sized beans that work well in mid-range, accessible coffees.
- Screen 10/13: Smaller beans often used in commercial-grade blends.
It’s easy to assume bigger beans mean better coffee. But here’s a surprise: smaller beans, like Peaberry (or Moca), can sometimes have richer or more complex flavors than their larger counterparts. Their unique round shape doesn’t change quality—in fact, it often brings a delightful profile!
The Role of Color
After size, color grading gives insight into a bean’s freshness. Color classifications range from Verde (Green), which shows ideal freshness, to Amarelo (Yellow) for sun-dried beans, and Pardo (Brown) or Preto (Black), often linked with aged or improperly processed beans.
Defects: Not All Beans Are Perfect
The Brazilian system uses a defect count to assess quality, based on the New York classification. This ranges from NY 2/3 (highest quality) to NY 8 (lowest quality). An NY 2/3 grade indicates only minor flaws, often yielding exceptional coffee.
Wondering what these defect numbers mean? Each level translates to how “clean” the coffee is, so fewer defects means a smoother, more enjoyable brew.
Taste Matters: Cup Quality
Did you know that physical quality is just the start? Brazilian specialty coffees go through cup quality assessments, where experts taste for attributes like aroma, body, and acidity. Specialty-grade coffees often score over 80 points, highlighting their premium profile.
Specialty vs. Commercial Coffee
Brazilian coffee has two main categories:
- Specialty Coffee: Scoring above 80 on the Specialty Coffee Association scale, these beans offer unique flavors and meticulous care.
- Commercial Coffee: Still good but with more flexibility in grading, commercial coffee includes both finer and ordinary grades. Think of it as the coffee for every taste and budget.
Decoding Common Coffee Labels: What Do “NY 2/3 SC 14/16” Mean?
When you see something like “NY 2/3 SC 14/16,” it’s simply a code to help you understand the coffee. “NY 2/3” refers to a medium defect level, while “SC 14/16” indicates medium-sized beans. Together, it suggests a well-balanced coffee for those who want good flavor without premium prices.
Group I and Group II: Fine Cup or Good Cup?
Brazilian natural Arabicas are labeled “Fine Cup” (FC) or “Good Cup” (GC) based on their taste:
- Fine Cup: Known for clean, smooth notes, these coffees have medium acidity and body.
- Good Cup: Called “duro” in Brazil, these coffees might taste a bit rougher but still have solid quality.
Group II coffees can have distinct flavors labeled “Rio” or “Riado”, each hinting at an iodine or medicinal taste that’s uniquely Brazilian.
Why Grades and Sizes Matter to Your Cup
So why does all this matter for you? Here’s the key: choosing high-grade beans with fewer defects means a cleaner, smoother coffee experience. And selecting the right bean size helps ensure even roasting, crucial for balanced flavor development.
So, the next time you see “NY 2/3 SC 14/16,” you’ll know just what it means—quality, consistency, and a little taste of Brazil in every sip.