Part I - How Coffee Bean "Color" Impacts the Flavor Profile of Roasted Coffee

This narrative is the first in a five-part series describing general guidelines on how to conclude ability characteristics of green beans before the cupping analysis.

There are many factors within the stage of picking, drying, grist and grading that can sway the outcome of green bean color, and also the quality.

Mr Coffee Parts

The phenomenon can as well sway the cup acidity, body and flavor. In this narrative we are going to focus specifically on the color of the raw beans after they are processed, graded and ready for roasting.

Part I - How Coffee Bean "Color" Impacts the Flavor Profile of Roasted Coffee

First, the major colors found in caffeinated green beans include*:

* Grayish-blue
* Grayish-green
* Brownish-gray-green
* Brownish-green
* Brown

*These colors are those typically used in international standard classification descriptions.

There are other colors found exterior the standard range. These contain blue beans which are usually the supervene of high moisture content caused by under-drying and, instead of roasting, will bake, resulting in a very flat cup. Yellowish beans are also exterior the boundaries of standard beans.

Grayish-blue

This is the most highly desirable color found in the high ability coffee beans. The latter is obtained by means of sun drying after washing. Along the process of sun drying the coffee is allowed to receive the heat in a gradual way, while the coffee beans are set on a drying table and the air is allowed to percolate around the beans in an even manner.

The parchment coffees which commonly yield a grayish blue color are usually found intact and whole, hence free from any split and open defective beans after the drying process. The moisture content of these types of beans ranges from 8.5% to 10.5%, in both parchment form and after the hulling.

After hulling and grading, coffee beans retained on screens 16, 18 and 21 are coffees of high density and strictly hard beans and reflect a white center cut in every stage of the roasting profile.

At a medium roast, beans with these characteristics will yield a darkish chocolate color (without over roasting), and slightly shiny without an oily exterior (often caused by over roasting). This is the ideal.

Properly dried beans of a grayish-blue color will give a well balanced acidity, full body and a rich flavor free from any aftertaste.

Rapid coffee drying will give a parchment that splits open in the final drying process. The same process will also sway the grain, creating a brownish tinge around the edges. In addition, some of the beans will fade, resulting in a whitish to yellowish color and light in density. In the final analysis rapidly dried coffees have characteristics of light acidity to somewhat lacking acidity, light body and a flat flavor in the cup.

Typically, you'll find some disagreement of color in any coffee lot and the final analysis during cupping will all the time conclude the best fit for your definite use.

Grayish-Green

This is another kind of coffee beans which are usually found to be fairly solid in formation, and high density. Grayish-green beans are usually well dried and free from open parchment.

Beans with these characteristics are commonly found within the coffees that come from South America, Central America, Papua New Guinea and Hawaii.

Grayish-green beans at the medium roast profile will yield a fantastic chocolate color. The cup analysis will usually reflect a rich and plane acidity, heavy body and a mellow flavor.

Brownish-gray-green Brownish-green Brown

Washed green beans which reflect a brownish-gray-green to brown color are the coffees which usually have been picked either at stages of under ripe or over ripe. This color is also formed by scorching heat during sun or mechanical drying, over fermentation. Old warehoused coffee is another factor that can lead to this type of color variation.

Beans of this type of will commonly yield a very light acidity, light body and, normally, overly dominant flavors which can contain any composition of: woody, earthy, fermented, nutty, slightly harsh, bitter, greenish, grassy, potato and medicinal.

These characteristics are often masked by a very dark roast to add body and deaden strong undesirable flavors.

Keep in mind that there are other criteria of green beans that can also lead in varying degrees to the characteristics of acidity, aroma and flavor, including: bean formation, center cut, moisture content and defects. We will be discussing each of these criteria in our upcoming articles.

Coming up next:

Part Ii: How bean "Formation" impacts the flavor profile of the roast

Part I - How Coffee Bean "Color" Impacts the Flavor Profile of Roasted CoffeeNight of the Living Dead - with Video Description and Captions Video Clips. Duration : 95.88 Mins.

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