NY/T 1519-2007 Green Coffee Defect Reference Chart NY/T1519-2007 Standard Download Decompression Password: www.bzxz.net
This standard provides a green coffee defect reference chart and specifies the quality loss coefficient and sensory impact coefficient of various defects in green coffee. The terms and definitions established in this standard apply to the standardized terms used in green coffee transactions.

ICS 67.140.20
Agricultural Industry Standard of the People's Republic of China
NY/T1519—2007/ISO10470:2004 Green coffee
Defect reference chart
Green coffee-Defect reference chart(ISO10470:2004,IDT)
Published on 18 December 2007
Implemented on 1 March 2008
Published by the Ministry of Agriculture of the People's Republic of China
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NY/T 1519—2007/ISO 10470:2004 This standard is equivalent to ISO10170:2004 "Defect reference chart for cow coffee". Appendices A, B and C of this standard are all informative appendices. Appendix C contains photos of various defective green coffee. This standard was proposed by the Agricultural Reclamation Bureau of the Ministry of Agriculture of the People's Republic of China. This standard is issued by the National Technical Committee for Standardization of Tropical Crops and Products of the Ministry of Agriculture. 1. Drafting units of this standard: Agricultural Product Processing Research Institute of Chinese Academy of Tropical Agricultural Sciences, Yunnan Provincial Agricultural Reclamation Bureau, Yunnan Coffee Factory, Yunnan Dehong Tropical Agricultural Science Research Institute.
Drafting persons of this standard: Chen Min, Chen Chengyou, Zhou Shi, Mu Rong, Li Yiwei. 1 Scope
Raw coffee
NY/T 1519--2007/ISO 10470.2004 Defect reference diagram
This standard provides defect reference diagrams for raw coffee and specifies the quality loss coefficient and sensory impact coefficient of various defects of raw coffee. The terms and definitions defined in this standard are applicable to the normative use in the trading of raw coffee. 2 Normative reference documents
The clauses in the following documents become the clauses of this standard through the use of this standard. For all referenced documents with a date, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, the parties to the agreement on the basic standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without a date, the new versions are applicable to this standard. GB/T18007 Terminology of coffee and its products (GB/T180071999, v1S0) 3509: 1989) NY/T1518-2007 Bag coffee·Sampling: (ISO4072: 1982.TT) 3 Terms and definitions
The terms and definitions established in GB/T18007 and the following terms and definitions apply to this standard. 3.1
Mass loss
During the coffee processing, material loss of coffee raw materials may occur, which will eventually cause quality loss to the batch of coffee. Note: This standard can be used to distinguish possible defects and evaluate the quality loss effect of defects in the description, which can be applied to various situations. If new applicable technologies and special processes are available to remove additional defects and become widely used, then the new content will be added in the next revision. 3.2
Sensory effectssensorycencern
Defects in the sensory properties of a coffee product that, like its appearance, ultimately affect the cup quality of the consumer. 3.3
Normal coffee
The beverage that the consumer expects.
Note: Good trade practice requires that a batch of sound coffee should only be of good commercial quality. As is generally accepted, sound coffee consists of seeds of the same homogeneous nature and does not include the defects covered by clause 3.5. 3.4
Defect
Any deviation from normal, sound green coffee in a batch. Note: They can be measured as the percentage of defective products in a batch. 3.5
Types of green coffee defects
categories of green coffee detects3.5.1
Non-coffee defects are foreign matter in coffee.
Note that when green coffee is graded, these impurities are removed within an appropriate grade range by screening, grading, or metal removal. The proper removal of these impurities leads to the formation of the species. The accidental or deceptive presence of foreign matter in the final products such as roasted coffee or quick-drip coffee may cause damage to the grinder and even deceptive consumption.
NY/T 1519—2007/ISO 10470:20043.5.2
Non-bean defects are defects caused by non-bean matter in green coffee. HKNiKAa
Note: Such defects (internal skin, external skin, husk, or fleshless fruit) are usually collected by wind classification. Their presence may occasionally make the product impure, leading to fraudulent consumer and abnormal transactions. 3.5.3
Irregularly formedl beam
Irregularly formedl beam
Irregularly formedl beam
Symptoms: For those who sell roasted whole beans, this may be a defect. Although these defects cause quality loss when the beans are removed, as well as sensory effects caused by improper roasting, they have little effect on the physical appearance. 3.5.4
Abnormal appearance of coffee beans or irrcgular appearance of coffee beans that are not normal in appearance and color and may affect the cup taste: - General coffee processing, through the removal of non-leaf defects, non-material defects, provisions 3.5.1 visual identification defects, unless through special processing, optical separation process to remove these defects. For this defect, the separation process may be complex, expensive, or do not exist. 3.5.5
Off-taste coffee
Defects involving sensory organs. With the possibility of other contamination, through sampling roasting and cup tasting identification. Note: True taste! Off-taste is easy to distinguish. Through proper roasting and brewing, cup-melt roasting and grinding coffee samples can be identified. 4 Defect reference diagram
The mass loss coefficient and sensory impact coefficient of various defects in green coffee are listed in Table 1: 0 = no impact,
-0.5 = equal impact
1 = severe impact
Table 1 Mass loss coefficient and sensory impact coefficient of various defects in green coffee Defect name
1. Non-bean defects
1.2 Branches
1.3 Soil clods
1.2 Metal objects
1.3 Other impurities
2. Non-bean defects
2. 1 Seed coat
2.2 Seed coat fragments
2.3 Fruit
2.4 Fruit shell fragments
3. Incomplete beans
3.1 Shape
3. 2. Coffee bean fragments: Definition of broken or rotten beans. Stones and gravel found in a batch of coffee. Small branches found in a batch of coffee. Dirt particles. For example, impurities found in dry land or after aging industrial equipment. Such as cigarette butts, plastic particles, bag fragments, ropes, etc. Whole or partially skinned coffee beans. Fragments of skins. Such as dried coffee beans, wrapped with one or more pieces of dried bean peel. Note: Includes small, medium and small pieces. Coffee beans with abnormal shapes that can be clearly distinguished. Note: There are shell-shaped and ear-shaped. Small fragments can be
Quality loss
Pre-image
Defect name
3.3 Broken beans
3.4 ​​Insect beans
3.5 Ineffective
3.6 Machine damaged beans
. Abnormal beans
2.1 Black coffee beans and semi-dark beans
2 Black coffee beans
4.3 Brown coffee beansbzxZ.net
4.4 Amber beans
4.5 Immature beans
4.6 Waxy beans
1.7 Spotted beans
1.8 For plunder
4.9 Avoid cotton
0 White coffee beans
5 Taste-changing coffee
5. 1 Stinky coffee beans
5. 2 Other foreign odor beans
Table 1 (continued)
Definition or characteristics of defects
Broken beans with a volume greater than or equal to half
Coffee beans with damage on the surface or inside
Coffee spots with more than one insect
NY/T 1519 : 2007/ISO 10470:2004 The most loss of quality
Coffee beans with cuts or abrasions during processing, peeling, with yellow or black marks
Coffee beans with half or all black inside. Dark green or black immature beans with bulging surface. The following colors of coffee beans: light brown, brown, yellow edges to dark red brown, dark brown
Note 1: Roasting and brewing produce unpleasant sour taste. Note 2: This should not be confused with silver skin beans, which have normal green color and no abnormal taste when the skin is lightly scratched.
Translucent coffee beans
The surface of mature coffee beans is often wrinkled, with a yellow or silver shape. The color ranges from yellow-green to dark red-brown, the latter is more typical, and the surface and interior show signs of decay
It is irregular green, with a dark or sometimes brown color. Light and filterable coffee beans
have a firmness similar to that of soft coffee beans (their texture can be pressed down to form a mark with a finger), usually with a slightly whitish surface.
Coffee beans with a normal shape, but very unpleasant flavors (such as fermented, fermented, foul or rotten fishy) are detected in the cup. Note: This coffee may emit very unpleasant odors when cut or rubbed.
The shape is normal, but the cup tastes unpleasant, foul, foul, woody, phenolic or linen-like coffee beans. Defects in the quality of roasted coffee beans, na
sensory impact
Note: Sometimes it has a fermented taste
Note: Sometimes it has a fermented taste
NY/T 1519—2007/TSO 10470:2004 Appendix
(Informative Appendix]
Origin, influence and elimination of green coffee defects Table 1 lists the causes of various defects in green coffee, their influence on coffee melting and taste, and the possibility of elimination. Table A1 Origin, influence and elimination of coffee defects A.1 Defects of green coffee
Insufficient separation/cleaning
A.1.2 Technical requirements
Insufficient separation/cleaning||t t||A.1.31 Block
Insufficient separation/cleaning
A.1.4 Metal objects
Insufficient separation/cleaning
A.1.5 Other impurities
Insufficient separation/cleaning
A.3.6 Coffee beans
Due to improper storage, coffee is attacked by brown beans, coffee beans weevils or other pests
A.2 Non-bean defects
A 2.1 Coffee with seed coat
Error in removing the seed coat and separating the dry seed coat
A.2.2 Seed coat fragments
Insufficient separation after removing the seed coat
Coffee with shell removed
Insufficient separation after removing the seed coat
A 2.4 Shell fragments
Missing separation after shelling
A.3 Incomplete beans
A.3. Deformed beans
Multiple embryos are formed, usually the inner and outer parts (ear shape and shape) are separated manually A3.2 Broken coffee beans
Usually separated manually. Mainly formed when removing the seed coat and/or the fruit A.3.3 Broken beans
Usually separated manually. Mainly formed when peeling and/or cloud fruit is removed. A.3.4 sub-ball grams
Miao Li taste impact
Main economic impact
Will not significantly reduce the flavor
Main economic impact
Main economic impact
Will not show bitter flavor
Will not significantly reduce flavor
Will not significantly reduce flavor;
Produce dust
Will not significantly reduce flavor||tt| | Will not significantly reduce flavor;
Produce off-flavors
Related to normal uneven roasting:
Lack of sourness:
Will split and burn during roasting
Cultivation center is present
May affect flavor
Melting is not smooth, lack of sourness;
May slightly affect flavor
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Excluded"
Table A1 (continued)
Due to improper storage, coffee beans are affected by brown insects A.3.5 Machine damaged beans
Coffee beans are cut or scratched by machines during dehulling and peeling A.4 Abnormal appearance
A.4.1 Black coffee beans and semi-black beans
Coffee beans on trees and in the field are attacked by fungi or other fungi. Other possible causes are:
The beans are lack of sugar due to the test cultivation. The over-ripe beans are attacked by mold or yeast before drying and fermented A.4.2 Black beans
Unripe beans are affected by temperature:
Reduced heat beans belt bright - 1 refining (whether garden drying or machine) error, caused by high humidity (no microbial influence)
A4.3 Brown coffee beans
Brown beans are produced by over-fermentation, and old beans will not be like this; for "sciclo\ beans, it is believed that they are avoided before maturity, due to early roasting; in the process of thick bean layers, overheating causes bean embryo necrosis, and over-ripe beans will also be fermented;
's are caused by starting before flat drying
's are more susceptible to coffee industry or fire disease attack A. 4. 4.7
Soil lock
A4.5 Overripe beans
Picked when immature
A.1.6 Wax
Overripe fruit, coffee is invaded by microorganisms and fermented
A4.7 Spot rot
Formed by improper seed coat (knocking)
A.4.81 Filter beans
Cannot be clearly identified or distinguished
The reason is uncertain
A4.9 Sponge
Storage A.4.1C White coffee beans
When mixed with aged coffee during storage and transportation, the surface changes color, caused by slow decay of microorganisms A.5 Tasteless coffee
A.5.1 Smelly coffee
The cause is uncertain, but it is related to melting. Some coffee tiles are left alone in the washing section for too long or come into contact with sewage;
Even if the coffee is shelled, it will also form smelly coffee beans A5.2 Need 2 and other foreign odor beans
NY/T 1519—2007/ISO 10470,2004 Effects of roasting and taste
It is easier to turn black when roasting than coffee in the roasting process:
It becomes bitter or completely bitter
The flavor will be affected by the intensity of the roasting
Slow roasting, flame roasting, black beans with yellow; different reasons lead to different flavors, usually astringent and rotten
Other defects may be onion flavor, upper bean flavor, wine flavor, vinegar flavor
Slight fruity flavor, bean flavor, sometimes astringent and dull
Lack of acidity (ordinary taste)
Not suitable for slow roasting Roasted;
More bitter,
Lack of sourness, general taste:
Some flavors of snail
Various flavors with the effect of fruit smoke
Will not significantly reduce the flavor
Rapid roasting, easy to coke;
Lack of sourness (general taste);
With woody taste
Will not significantly reduce the flavor;
Various flavors of brown and stale
Odor, color, fermentation
NY/T 1519—2007/ISO 10470:2004 From different origins A—Cannot be eliminated directly; B—General process, screening: C—Special T flavors Table A1 (continued) Effects of roasting and tasting Enzyme taste, foul smell, dirty smell, muddy smell, artichoke smell, phenolic smell, sack smell, etc. KAKAca- (informative annex) Application examples·· NY/T 1519—2007/ISO 10470:2004 After sufficient sampling according to the procedure given in ISO4072, take out a representative sample of 300g, stack the sample on an orange or black flat board, and inspect it under diffuse sunlight rather than direct sunlight, or artificial light as close to sunlight as possible. For better identification, refer to the color photo of defects in Appendix C: Pick out all impurities and defects of coffee beans and group them according to the specified categories, put different categories or in different containers, and weigh each impurity and defect to the nearest 0.The effect of the frame and defects on the coffee quality is calculated by multiplying the coefficient found in Table 1 by the mass score of each defect to calculate its percentage of quality loss and sensory impact. The final result obtained is equivalent to the so-called "Quality Impact Unit". Table R1 is a hypothetical example of how to calculate the "Quality Impact Unit" for coffee defects. Table B1 A hypothetical example of how to calculate the "Quality Impact Unit" Defects
Seed Coat Peeled Beans
Black Coffee Beans
Soft Ripe Beans
Spongy
Brown Coffee Beans
Intact Beans
Quality Fraction, %
Quality Category
Sensory Impact
This procedure can be applied to any contract for the purchase of green coffee agreed upon by the supplier and the customer. For certain specific defects, the contract may increase the maximum value of the quality fraction or the maximum value of the "Quality Impact Unit". Such limits should be agreed upon in advance between the parties: NY/T1519-2007/1SO10470:2004 Seed Coat Coffee Beans (2.1)
For Fruit (2. 3)
Appendix C
(Informative Appendix)
Color photographs of defects in green coffee
Seed coat fragments (2.2)
Husk fragments [2.4]
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Deformed beans (ear shape) [3.1]
Coffee bean fragments (3.2)
NY/T 1519—2007/ISO 10470:2004 Deformed beans (shell shape) (3.1)
Broken beans [3.3]
NY/T 1519—2007/IS0 10470:2004 Insect Frog Vine【3.4]
Black coffee beans and semi-black beans[4.1]
Machine loss calculation(3.5)
Black green beans(4.2)
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