The Coffee Science Foundation (CSF) and University of California, Davis have launched a new research initiative aimed at determining detection thresholds for relevant physical defects in green coffee samples from Brazil and Guatemala.

This new research initiative, conducted at the UC Davis Coffee Center, will focus on identifying and understanding the sensory impact of physical defects. Historically, green coffee quality has been evaluated using a numerical scoring system based on visible defects in a sample. Grading systems assign "full defect equivalents" to various defect types. However, these classifications are rooted more in tradition than in sensory science, and the actual sensory impact of different defects on final cup quality has yet to be fully examined.  

The study will use a panel of coffee-drinking consumers to identify the impact of these defects, providing insight into whether the numerical equivalencies traditionally assigned to these defects correlate with their actual sensory effects detectable by consumers. By understanding the thresholds at which physical defects become detectable in brewed coffee, this research has the potential to refine coffee grading practices, offering more scientifically grounded criteria for assessing green coffee quality.

Financial support and project guidance are provided by the Coffee Science Foundation, with investment from the Specialty Coffee Association.

Published Research Outputs

“Physical and Sensory Analysis of Brazilian and Guatemalan Coffee Defects” is a new project and does not yet have published research outputs.