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» The world of coffee » Selection
:: SELECTION
 The
first, and most important, task of the coffee-roaster
consists in selection. Even a single flawed coffee-bean
can adversely affect end-quality.
Coffee-roasters buy the batches of green coffee
required for their blends on the basis of constancy
of quality criteria. Constant quality requires ongoing,
systematic controls of all batches.
The coffee is analysed, tasted and sampled for testing
before loading. When it arrives, further testing
for water-content and humidity, pollutants, toxins
etc. takes place in the specialised scientific labs
at universities.
The green coffee is then graded by means of an electronic
grading device. This machine rejects unripe or fermented
beans (which can ruin an entire batch). |
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