Coffee Grades: What They Are and Why They Matter
Green Coffee that has passed the Coffee Grading process and is getting ready to get bagged.
Before your coffee can even think about getting into your cup, it needs to be graded.
So, what are coffee grades? Simply put, coffee grades are a way to measure the quality of coffee beans based on size, defects, and flavor. Think of it as a report card, where every bean gets graded to determine if it’s top-notch or, well, barely passing.
It’s impossible to make a great cup of coffee without first having specialty-grade coffee beans. (That’s why we only use Grade 1 Coffee for each of coffee bags that we offer)
In this article, we’ll explore the history of coffee grading, how it works, its upsides and downsides, and even the types of defects that can make or break your beans. Let’s dive in!
By Evandro Sudre-The Santos Coffee Exchange was held in this building where it now houses a coffee museum.
Grading in the Santos Exchange
The idea of grading coffee has been around for over a century. Back in 1910, warehouses and harbors started using a standardized cupping evaluation system to assess beans. By 1917, Brazil—the coffee giant—introduced the Santos Official Coffee Stock Exchange, which used cupping to grade beans.
Fast forward to 1949, and Brazil rolled out its first nationwide coffee grading regulations. By 2002, the government formalized the Coffee Official Brazil (COB) protocols, creating a more consistent standard.
Since then, coffee grading systems have popped up worldwide, but they’re not always the same. Each country has its own methods and standards, which can get a little tricky to navigate.
How Are Coffee Grades Determined?
Grading coffee is part science, part art. Here’s the basic process:
1. Screen Size
Coffee beans are sorted using screens with holes measured in 64ths of an inch. The largest size is 20 (20/64 of an inch), and the smallest is 8 (8/64 of an inch). Bigger beans are often linked to higher quality because they usually grow at higher altitudes and pack more flavor.
2. Defects Count
Defects are where things get serious. Each bean is inspected for issues that could affect its taste. There are two categories of defects:
Green Coffee with 0 defects and each bean is all the same size.
Primary Defects (Major issues):
These are big problems that significantly impact the coffee’s quality.Full Black Beans: Entirely black, indicating poor drying or fermentation.
Full Sour Beans: Sour smell and taste, often caused by over-fermentation.
Large Stones: Non-coffee items in the batch—thankfully rare but unpleasant to find.
Pod/Cherry: Unprocessed parts of the coffee cherry mixed in with beans.
Secondary Defects (Smaller issues):
These don’t ruin the coffee but can lower its grade.Partial Black/Sour Beans: Only part of the bean is affected.
Broken Beans: Cracked or chipped beans from handling or processing.
Shells: Thin, hollow beans that lack flavor.
Small Stones or Sticks: Minor debris that slipped through sorting.
Related: The 4 Types of Coffee Processing
How Are Defects Counted?
The defects in a sample (typically 300g) are tallied to determine the grade:
Grade 1: No primary defects. Clean and flawless. (a.k.a. Specialty Grade)
Grade 2: Up to 6 defects. Very good quality.
Grade 3: Up to 13 defects. Decent but less refined.
Grade 4: 24-86 defects. On the lower end of the spectrum.
Grade 5: More than 86 defects. You might want to skip this one.
3. Cupping: The Taste Test
Former Refuge Coffee Barista and Roaster, Will, cupping one of our Single Origins.
If you have never heard of it, cupping is like a wine tasting for coffee. Single-origin beans are brewed and analyzed for fragrance, sweetness, acidity, body, and flavor.
Professional (and amateur) cuppers use protocols like those from the Specialty Coffee Association (SCA) to ensure consistency.
Whether you’re a professional or cupping at home, we can all come together on the taste of a good cup of coffee.
The Pros and Cons of Coffee Grading
Advantages
Consistency: Grading helps ensure you know what to expect from your coffee. Grade 1 beans are a safe bet for quality and should be the only beans used for Specialty Coffee.
Transparency: Grading systems make it easier to compare coffees from different regions.
Fair Pricing: Higher grades command higher prices, rewarding farmers for their effort.
Disadvantages
Fragmentation: Every country has its own grading system, making it hard to compare beans internationally.
Subjectivity: Taste is personal. What one expert loves, another might dislike.
Defects Aren’t the Whole Story: Some beans with minor defects still taste amazing, but they might be downgraded unfairly.
Coffee Grades and the Future
As industry experts demand more precision and transparency, grading systems are evolving. The SCA are in the process of introducing a new grading system to improve consistency across the globe. They also are in the process of evolving their current cupping protocols to get an even more accurate account of quality.
As the specialty coffee industry grows, so will protocols and standards. What does this we can look forward to? A higher standard of quality control will mean a higher quality cup of coffee.
Related: What is the Best Coffee Water?
Conclusion: Why Coffee Grades Matter
Coffee grades aren’t just for baristas or home coffee experts. They affect everything from the price you pay to the flavor in your cup. Whether you’re sipping a Grade 1 single-origin coffee or a budget-friendly Grade 4 blend, understanding coffee grades can help you appreciate what goes into your brew.
So next time you enjoy your morning coffee, take a moment to think about the journey those beans took—and maybe give them an A+ for effort. After all, even beans deserve a little recognition!
If you’re not sure which coffee beans to choose from, you can check out our guide on How to Choose Coffee Beans or look through our selection yourself. At Refuge Coffee Roasters, all of our coffee is sourced directly from farmers and we only use Specialty Grade coffee to make sure we are providing you the highest quality coffee that we can.
