SCA咖啡价值评估理论|第 7 部分：物理评估
By Specialty Coffee Association
Summary
## Key takeaways - **Physical Assessment Basics**: The physical assessment of coffee involves recording information about green coffee, including its color, defects, moisture content, and size. [00:12] - **Coffee Color Variability**: The color of unroasted coffee can range from blue-green to pale yellow, varying by origin, processing, or age. While noted by the grader, there are no strict norms for coffee color. [00:41] - **Defect Severity Matters**: Physical defects in coffee are universally seen as negative and are counted in a 350g sample against a grading standard. Not all defects are counted equally; their severity and importance determine their value. [01:03] - **Moisture and Size Measurement**: Moisture level is measured using a capacitance-based moisture meter calibrated to international standards. Coffee bean size is determined using specialized screens with round holes. [01:50] - **Physical Data Compliance**: Data collected during the physical assessment can be used to verify compliance with various standards required by countries, companies, or certifications. [02:29]
Topics Covered
- Beyond Taste: The Four Pillars of Green Coffee Assessment
- Why Coffee Defects Are Not Counted Equally
Full Transcript
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in this video we'll explore the physical
assessment of the coffee value
assessment put simply the physical
assessment records physical information
about a green coffee including its color
physical defects moisture content and
size these four elements color defect
moisture and size are noted
independently and are based on
traditions and Norms in the coffee
industry we'll walk through each of
these attributes
individually first color according to
the sca grading handbook unroasted
coffee's color ranges from a blue green
to a pale yellow depending on Origin
processing or age color should be noted
by the greater although there are no
prescriptive norms for coffee color
second physical
defects these are properties of green
coffee that are universally seen as
negative in the coffee trade these
defects can be counted in a 350 G sample
and compared against a grading standard
the defects are counted in a specific
way and detailed in the sca protocol and
sea green coffee defect
handbook here is a table showing the
counting scheme the important thing here
is not to memorize the equivalent but to
recognize that all physical defects are
not counted equally they are counted
differently according to their severity
and
importance the calculated total number
of defects is reported in the physical
report the third element of the physical
grading is the moisture level of the
coffee as measured by a
capacitance-based moisture meter
calibrated to International
standards the moisture level is recorded
in the physical
report finally specialized coffee
screens with round holes are used to
measure Coffee Bean size and the weight
of coffee retained on each screen is
noted in review the physical assessment
is based on the physical examination of
green coffee it's done separately from
any sensory tests and it is meant to
document the physical properties of the
coffee the data collected in the phys
phical assessment can be used to
determine compliance with various
standards that a country company or
certification might
require SCA is aware that new coffee
processes may require different
approaches that particularly in the
definition of physical defect and is
pursuing ongoing research in this
area
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