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Cupping, Scoring and Quality Control

Bennetts has instituted rigorous quality control and assurance practices into our business to ensure our clients get the best possible product. Bennetts total quality systems starts with rigorous testing, cupping and scoring of all the coffee we receive.

Bennetts > Quality > Testing

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SCREENING / MOISTURE / DENSITY

We test every lot of green beans to ensure they meet our strict quality standards. The first step is to test beans for their moisture content and density using a specialised moisture analyser.
Moisture and Density
MOISTURE & DENSITY

The moisture and density results will affect how the roast performs and also indicate whether the beans fall within our specifications.

 Coffee Screen
COFFEE SCREEN

The next step is to screen the coffee and assess the bean size. This requires running the beans over a series of different sized screens to determine what percentage of beans are a particular size in a lot of coffee. Each origin has a different grade of coffee which is predominantly determined by the screen size. Screening ensures the coffee complies with origin bean size standards. At this step we also check the bean for defects which may affect the cup profile.

MOISTURE

The average moisture levels of green beans typically ranges between 8 -13%. However moisture levels will fluctuate depending on the relative humidity of the ambient air in the location where beans are stored. Bennetts stores its beans in Melbourne where the relative humidity tends to be stable throughout the year, making it an ideal location.
LOW MOISTURE

Beans with a lower moisture content have a lower free water percentage and require less heat in the first phase of the roast because they tend to absorb heat faster.

Low MOISTURE
HIGH MOISTURE

Beans with a higher moisture content (often found in fresh crop varieties) require slightly more heat in the initial stages of the roast.

HIGH MOISTURE
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