Episode 8 | Grinding for single serve

Episode 6 | Green coffee analysis and equipment

Jun 12, 20209 minSummary

In this episode of Coffee Maestro's Stories, Aleka Giberti, SAGE Director at Emoa Cffee Petronci, provides a comprehensive technical overview of green coffee analysis and the logistical equipment required for professional processing. The discussion begins with the botanical basics, distinguishing between Arabica and Robusta varieties based on their sensory profiles, physical shape, and chemical composition. Giberti highlights the importance of moisture content and bean density, noting that quality control relies on identifying defects like foreign matter or damaged beans to ensure a superior final cup. Beyond analysis, the episode explores the industrial workflows involved in receiving and handling coffee shipments. The conversation covers various intake methods, including manual systems for smaller productions and automated, high-efficiency solutions like robotic palletizers and bag-opening machines for larger operations. Finally, the episode details essential cleaning processes. Giberti explains how equipment such as sieves, destoners, gravity tables, and advanced optical sorters function to remove impurities ranging from dust and stones to aluminum and off-colored beans. By balancing these technologies with supplier-cleaned options, producers can effectively maintain high quality standards tailored to their specific factory capacity.