Classifierst

Coffee has been classified in Brazil according to the Official Brazilian Classification (COB) regulations which analyze the quality of the beverage as well as the number of defects and size of the beans.

Coffee beans used to be classified by export firms separating them into three types: those from the first sorting, the second and the “leftovers” or remainders. However, at the beginning of the 20th century, many discrepancies arose based on the expansion of the futures markets. This caused the Brazilian vendors to adapt to the methods used abroad to minimize discrepancies between the buyers and the sellers. In 1907, the New York Exchange standard was adopted, the famous “type 4,” and is the beverage standard incorporated over the years.

The separation by sieves played an important role in the uniformity of the roasting. The coffee was separated this way according to the size and shape of the beans identified by the different sieves and the coffee that was not separated by sieves was referred to as “bica corrida” or the crusher run.

The classifying per coffee type, required that it be separated according to its looks and number of defects found in a 300 gram sampling, referring to one batch of coffee Problems during the planting and harvesting phases or in the processing stage could influence the final quality of the beverage.

The coffee classifying and grading separated coffees according to the taste and aroma of the infusion of the beans. This was the proof of the cup. The factor which most jeopardizes the quality of the coffee in the view of the classifiers was fermentation that occurred during the drying process or preparation of the coffee.

The classifying sector is essential in the export process. The professionals must know the preferences of each importer, from the size of the beans to the type of beverage, which will delineate the purchase of the coffee and the composition of the specific blends for the customers.

Normally coffee is bought in the crusher run, or in other words all sieves in one sample only which is then stored in the general warehouse where there are machines which prepare it for export to the several, countries and customers according to need, sieve size, defects and the beverage which is the most important of all.

Q – No but how do you classify coffee here in the office for example?

A - Ah, with the appropriate roasters to roast the coffee and cups. You use the coffee; there is a coffee grinder, and grind it a little higher than usual, not as fine, just for the taste testing. It is a spoon, smaller than a soup spoon, then you put boiling water and let the grounds settle to the bottom. Then you test it, by its aroma, taste and brand in all its [inaudible], what it is, is that batch which came from a broker intermediary so and so. I will show you right now. The broker brought in a batch and we, according to our practice, are more or less aware of where this coffee came from and where the coffee was produced. Today this isn’t given high consideration but it used to be that way basically. Among 100 samples, we test 20, 80, don’t need it because we know that producer because it has sold coffee for years from that region which has always been good or bad. Then it was used for another type of coffee [inaudible]. The classifying is done by sieve; you get ... coffees from… you know? Large for those buyers that require large coffee beans.

You also have a blend of what we call the most often exported, which is the mid to good bean. Mid to good bean is the description of several types of coffees including bad ones. This is the bean. The good bean 16, 17, 18, the good large bean, is sieve 18 and the good bean is sieve 17. Then you sell the coffee to Italy for example, which used to consume a great deal (today it doesn’t consume as much) of the higher grade beverage, pays highest price and buys a larger volume. So then you take the coffee, send to the warehouse, select by sieve and then you make your blend, 50% of 17, 50% of 18, comprise one of the main types of coffee bought by the traditional fine coffee market.

Joe Ferraz Prado worked as a coffee classifier at a number of exporters and began working in the coffee sector at the company, Esteve Irmãos. Testimonial given at the Museu do Café in 2012.

The assistant is a .... he provides support to the classifying regulations.. He is the one who roasts the coffee, grinds it and adds the water to the coffee then calls the classifiers in to taste the coffee. After the coffees have been tasted you have to classify the beverage and deliver it to the classifier, clean the table and then set up a second table. So this is the function of an assistant to the classifier. The classifier is the one who handles the beans to meet the domestic market or export market. That is they are the ones Who test the coffee, see the type of coffee and the coffee sieve, whether that coffee he has to ship is in accordance with that which he has on the table. So, the function of the classifier is precisely to categorize the coffee between what they have in stock and what is needed to export.
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There are firms where the classifier buy the coffee and some even export it. Then, by way of example, there is a firm here in Santos in which all classifiers are rotated. So, one day one works the table, buying coffee and another the person goes to the export area, thus creating job rotation. Then the person works in all the sectors, so when working in purchasing they logically have to get used to working with exchanges and have an understanding of brokers. We don’t do that here. Here we have a purchasing department. So there is a classifier who is the one who purchases the coffees. Logically, he consults with the other classifiers to discuss issues of standards, type and color of the coffee. But, the purchase function is his. My function is abroad and logically that coffee that is purchased has to be prepared for shipping overseas.

Nilton Ribeiro has worked at the firm, Stockler since 1959 and is today a professor of a course on coffee classifier sponsored by the Commercial Association of Santos. Testimonial given at the Museu do Café in 2012.

You work with the beans, follow the coffee market and develop your own blend... but the taste comes first, right? That is the most important part of the classifying process. Then you get to know the blends and learn to know each one for each country, because the taste trend is basically in the country, but afterward come the importers each one with its own. So, the science is when you discover which type of good coffee will please them most.

Ayrton Souza Ferreira has worked as a classifier for several export firms, one of which is Leon Israel. Testimonial given at the Museu do Café in 2012.