Green Coffee


Cupping is an integral part of the laboratory workflow. Every week, the Q-grader conducts tastings of available green coffee items for customers, as well as evaluates the quality of new samples before purchasing.

Laboratory instruments: hygrometer

To check the quality of grain, we use such a device as a moisture meter, in this case Wile 200 Coffee. It measures moisture, volume weight and grain temperature in just a couple of seconds. Humidity measurement range: from 2% (roasted coffee) to 24% (green coffee, coffee patch). Indicators may differ, for example, due to growing conditions. Therefore, several samples are always taken to identify the average value.


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