coffee bean sorting
Cleanliness is next to godliness. And when it comes to coffee, is it next to the flavor?
Once the roasting process is complete, the beans fall into a cooling tray, where their temperature is rapidly lowered. This is followed by sorting, as each roasting batch contains a mix of beans of varying shades, sizes, and qualities. The beans are therefore passed through a destoner – a sorting machine equipped with an optical camera system – which separates defective beans from flawless ones.
Each bean behaves slightly differently – some may be underripe, others overroasted, or otherwise damaged. Just a few defective beans are enough to negatively affect the taste of the entire cup, causing bitterness, excessive acidity, or off-flavors, and disrupting the consistency of the extraction.
The defect-free beans then proceed to the packaging process. However, the defective beans are not discarded without use; for example, we use them in our training center during latte art courses, where the sensory quality of the coffee is not evaluated.