Typica Green Coffee
Characteristic shape and crease of Typica cultivar Sweet Maria's Coffee
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Unpolished Wet Process coffee seed
Green coffee seed with silverskin
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Dry Process coffee seed
Green seed of an Ethiopia Sidamo, with yellowish silverskin clinging to the exterior
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Sulawesi Wet-Hulled Green Coffee Seed
This is the typical appearane of the newer form of wet-hulled Indonesia coffee, with a very smooth surface and little silverskin on the exterior. Sweet Maria's Coffee
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Pacamara Green Seed - too big for the frame!
Pacamara, cross between Pacas and Maragogype, 20 screen bean, too big for my macro frame. Not the characteristic crazy crease.
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Cross section, Costa Rica
Oddly uniform crease in coffee. Not the silverskin (chaff) in the interior, which is released as the coffee expands at 1st crack.
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Typical green bean cross section
A more typical fold in the green seed.
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Sulawesi green bean cross section
Less silverskin on the exterior, but still it is pinched on the interior of the seed.
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Parchment coffee cross section
In a fresh coffee cherry, the seed is swollen and there is no gap between parchment layer and the bean. When the coffee is dried, it shrinks and the parchment truly forms a shell.
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Coffee cherry surface.
Certainly not an over-ripe coffee cherry.
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Cross section of coffee cherry and seed
This shows the complete cherry; skin, mucilage, parchment layer and the swollen green seed inside.
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Lateral cross section of coffee cherry
This shows the whole coffee cherry cut through the space in the 2 coffee seeds, viewing one intact seed inside it's parchment layer.
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City- Roast
This coffee seed has not fully gone through 1st crack. Note light patches in surface and the tightly closed crease, as well as sharp bean edges. Sweet Maria's Coffee
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Full City Roast
Extreme surface texture from this particular bean. Pre 2nd crack for sure... Sweet Maria's Coffee
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Peaberry coffee, FC roast
Rounded Peaberry bean form, chaff/silverskin in the crease, some opening of the crease, at Full City roast level. Sweet Maria's Coffee
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FC+ roast
Color and surface texture of a Full City+ roast coffee bean, with a few snaps of 2nd crack. Note opening of crease. Sweet Maria's Coffee
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French Roast Macro
Swollen French Roast coffee, note the rounded edges indicating expansion of the form, even surface color and texture, glaze of oils. This coffee has carbony flat flavor at this degree of roast. Sweet Maria's Coffee
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French Roast, Obverse
Swollen French Roast coffee, note the rounded edges indicating expansion of the form, even surface color and texture, glaze of oils. This coffee has carbony flat flavor at this degree of roast. Sweet Maria's Coffee
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City+ Pacamara Coffee
Medium roast of a large Pacamara coffee bean. Pacamara has a craggy crease in it. Sweet Maria's Coffee
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City+ roast
Surface texture and color of C+ roast level Sweet Maria's Coffee
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City roast
Note surface texture, the flat side appears quite flat, and the sharper edges. Sweet Maria's Coffee
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Full City roast
Note surface texture and slightly rounded bean edges, "puff" to flat side of coffee. Sweet Maria's Coffee
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City+ roast Central American
A typical City+ roast of a dense Central American coffee. A macro image shows how much texture and variation there is to the surface color.
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City roast coffee bean
Notice surface and sharper edges to the flat side of the "bean"
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Surface of French Roast coffee
Oil-glazed surface of a French Roast coffee bean, so expanded it no longer fits the frame!
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City+ roast cross section
Note the porosity of the bean, and the interior cavities. We think of coffee as a solid mass, but this is very wrong.
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Dark roast cross section
The bean shatters when cut, and is very soft, which is why it grinds so differently than lighter roasts. Note the expanded volume.
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Full City++ roast
This coffee has entered 2nd crack, and the increased porousity is eveident, as well as pockets of migrating oils.
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Low density coffee, light roast
This is a softer bean, lower grown coffee at a light roast stage. The large air gaps are interesting.
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RIP 2009 Roasted in Parchement Costa Rica Brumas - Before roasting
What the mix of wet-process and Miel pulp natural process parchment looks like BEFORE roasting.
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RIP 2009 Roasted in Parchement Costa Rica Brumas
What the mix of wet-process and Miel pulp natural process parchment looks like after roasting.
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Coffee Defects in UV light
Using an LED light with UV bulbs, certain green coffee defects will glow. Bad drying, molds, ferment and some other issues
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