Green bean coffee and things you should know

Green bean coffee is gradually getting closer to everyone. Especially when the 3rd wave of coffee emerged strongly, consumers also began to pay more attention to this issue.

Green bean coffee definition

Fresh coffee fruit (cherry) after undergoing preliminary processing and drying, reaching the appropriate moisture content, will be stored. At this point, it will be called parchment. Parchment coffee is the state of coffee beans, after being milled, the outside is still covered by the rice husk. This helps the process of preserving the coffee beans inside to be done better.

Green bean coffee is rice coffee after the husk has been removed from the coffee bean. It is raw and unroasted coffee beans. The silk cover is also removed to ensure a better roasting process. Silk skin will be a big obstacle during roasting and blending if not carefully screened.

Coffee beans are chemically and physically very different from roasted coffee, even though they are essentially the same. Green coffee beans have a high content of chlorogenic acid, which is an effective antioxidant and anti-inflammatory. While coffee after the roasting process has significantly lost this compound.

Green bean coffee is rice coffee after the husk has been removed from the coffee beans.

Classification of green bean coffee

Sorting green bean coffee by size

Grading by grain size has become the common classification scale of the coffee industry. Those who know about green coffee also know that the size of the beans is measured and evaluated for a quality coffee sample. Moreover, coffee beans in addition to the size of the beans, the final quality also depends on the homogeneity, moisture content, and density of coffee beans in a batch.

In fact, the size of coffee beans is very important in the selection and setting of the roasting and brewing profile. In order to have a batch of coffee with the right quality for each need, manufacturers often use sieves to classify green coffee beans. Coffee beans will be put on a series of sieves with small round holes with different sieve sizes from sieve 9 to sieve 20 (equivalent to sieve hole sizes from 3.5 – 8mm). Coffee beans used in the roasting process will be on sieves 16 to 20.

Although there is a uniform standard of particle size, the name in each region will have a separate name to classify the particle size. As in Kenya, the larger grain will be AA, while in Colombia it’s called Supremo, or Superio in Latin America.

According to SCA’s assessment standards, Specialty coffee is not allowed to have primary defects, 0-3 overall defects are allowed, a maximum 5% above and 5% below specified sieves are allowed, and exhibit one or more distinctive flavor attributes such as taste, acidity, texture or aroma. At the same time, no defects in taste including abnormal tastes and odors are allowed. There must be no quackers kernels (ie kernels from fruits that are picked when fully ripe, have a wrinkled surface after drying). Permissible humidity is from 9-13%.

Classification of green bean coffee by type

Basically, green coffee now has two main types, Arabica and Robusta.

– For Arabica: this is a coffee variety grown in high, airy places. Although the resistance to diseases and pests is not high, the final quality of this variety is more.

– For Robusta: is said to have good resistance to pests and diseases, a high yield. However, Robusta with green kernel quality is still limited, lacking in richness in flavor.

Classification of green bean coffee by processing method

– Preliminary wet processing (Washed): Fresh coffee berries are washed and peeled, then dried. Green bean coffee after drying have a bright greenish yellow color. Often leaves a small layer of silk in the groove

– Semi-wet pretreatment (Honey): similar to the first step of wet pretreatment, but does not wash off the mucus layer. The manufacturer exposes the eggplant to be covered by the outer mucus layer. At the end of the drying process, the coffee bean has a dark yellow honey color.

– Preliminary dry processing (Natural): is the process of coffee being dried whole with the peel. When it is dry, it is taken to be peeled. Green coffee beans are dark yellow-green, the taste after roasting has more diverse notes.

The effect of green bean coffee

In addition to being a delicious beverage product after roasting, called coffee, green bean coffee also has many uses that you cannot expect.

Green bean coffee bean extract is becoming more and more popular, especially in the health sector. Green coffee beans contain a lot of chlorogenic acid. This is a compound with strong antioxidant and anti-tumor effects. Extracting green coffee into a powder form increases metabolism, burns fat and sugar, and improves weight.

43 Factory Coffee Roaster is always looking for and aiming for sustainability in direct cooperation with farmers, looking for the best quality green kernel. Along with the outstanding development in recent years of the coffee industry, we always hope to be able to bring more wonderful experiences in every cup of coffee that you experience.