Evaluating Green Coffee Quality Beyond the Cup Score ($)
(Room 31C)
11 Apr 26
9:00 AM
-
12:30 PM
This workshop teaches attendees how to evaluate green coffee using measurable quality indicators in addition to the cupping score. Participants will learn how to conduct green grading and physical inspection, calibrate and operate moisture and water activity meters, and use UV fluorescence to identify processing or storage issues. The session includes hands-on practice with measurement tools, green defect identification, and a cupping of coffees intentionally spiked with common physical defects. By tasting defects that can be visually identified, participants will connect physical attributes to sensory expression. The workshop equips learners with practical methods to make more confident purchasing decisions, select coffees that fit their menu goals, and communicate quality expectations to exporters and importers.
Learning Objectives
1. Correctly calibrate and use moisture meters, water activity meters, and UV tools.
2. Interpret measurements alongside visual green grading inspection to evaluate lot quality.
3. Identify how specific green defects may present in the cup through guided tasting.
4. Use physical and analytical data to make informed purchasing decisions aligned with quality goals.