#32: Where Is Ripeness? Lessons From Brazil on Brix & Color
Feb 16, 2021
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Dive into the intriguing world of coffee with a focus on ripeness and quality! Discover how measuring Brix can sometimes mislead coffee producers. Explore a fascinating study from Brazil that highlights the importance of color in determining cherry ripeness. Learn why relying on refractometers may not be the best approach, as the skins play a crucial role in seed viability. Plus, get insights from the cork wine industry that add a unique twist to the conversation!
59:40
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Quick takeaways
BRICS measurements can mislead coffee producers regarding ripeness, as higher values may indicate plant stress rather than optimal quality.
Bright red color in coffee cherries is a more reliable indicator of quality compared to BRICS values, which can misrepresent ripeness.
Reflectance measurements of coffee cherries show promise as a better assessment method for ripeness and quality than traditional mechanical tools.
Deep dives
The Limits of BRICS in Measuring Quality
The podcast emphasizes that the common use of BRICS measurements as an indicator of coffee quality is misleading. BRICS, often mistaken for a direct measure of sugar content, is actually a concentration metric that can lead to confusion about the ripeness of coffee cherries. For instance, higher BRICS values can be the result of reduced water content rather than increased sugar levels, which could indicate stress in the plant rather than optimal ripeness. This misconception can mislead producers into making decisions that ultimately lower their coffee quality rather than enhance it.
Ripe Coffee Cherries and Their Indicators
The discussion highlights that visibly ripe coffee cherries, characterized by their bright red color, are strongly correlated with higher quality coffee. Research has shown that cherry color is a more reliable indicator of coffee quality compared to BRICS measurements, which can yield misleading results. In the podcast, it is pointed out that both bright red cherries and cherries that include less ripe variations can yield similar BRICS values, suggesting that higher color uniformity is a better gauge of ripeness. Thus, producers should prioritize color evaluation over relying solely on BRICS numbers for quality assessment.
Research Responses to BRICS Misconceptions
Recent research, including studies analyzed in the podcast, directly examines the relationship between BRICS and coffee quality, challenging the industry's prior assumptions. The findings suggest a reverse correlation where higher BRICS numbers are, in some cases, associated with lower quality coffee scores. Specifically, areas exhibiting vibrantly red cherries with BRICS values below 19 often result in higher cup quality ratings, demonstrating that a focus on BRICS can lead to a decrease in overall quality. Ultimately, this reinforces the idea that relying on visual indicators of ripeness is crucial for maintaining high-quality coffee.
The Role of Reflectance in Coffee Studies
In addition to BRICS, the podcast introduces reflectance as a more effective measure of the ripeness of coffee cherries. Researchers have used spectral analysis to quantify the reflectance level of coffee fruit colors, which appears to hold significant correlations with quality. The findings suggest that red cherries exhibit higher reflectance and, thus, are more desirable than overripe fruit, which tends to reflect less light. This method establishes a scientific basis for why cherry color can be a reliable metric for determining coffee cherry ripeness and potential quality.
Human vs. Instrument Measurement in Coffee Quality
The podcast raises an important question regarding the effectiveness of human assessment versus mechanical measurement in the context of coffee quality. It discusses the fallibility of instruments like refractometers, likening their use to a reliance on tools that may not capture the nuanced indicators of a coffee cherry’s quality. While machines can be helpful, trained human senses, particularly in assessing color and ripeness, may often provide superior insight into coffee quality. The conclusion drawn from the conversation suggests that producers should remain vigilant and rely not solely on technology but also on their expertise and intuition when evaluating the quality of their coffee.
Our sugar journey is almost complete as we round out the third installment in the Brix series. I hope the previous podcast episodes helped open your mind to some of the challenges we face in talking about sugar in the coffee industry.
Today's episode focuses on ripeness and how counterintuitively sometimes measuring Brix can lead to lower quality coffee.
And to help illustrate this point I'm sharing a lesson from one of my favorite industries: the cork industry. Specifically cork wine stoppers. In 2013 I was invited to visit Portugal as part of a Quality Control trip on behalf of the winery I worked for.
In this episode we will talk about Brix and fruit maturity (ripeness), I will discuss the results of research done on a Brazilian coffee farm and we will see if there isn't a better instrument than a refractometer to help us look inside the coffee fruit and determine what will make a quality cup of coffee.