Marcus Young and Candice Madison demonstrate industry standard best practices, their pragmatic approaches to green grading as roasters, and how Cropster simplifies Green Grading.
04:41 During Candace's time as a green buyer, Candace discusses how many samples she would receive and manage.
15:30 The physical analysis is the focal point to the beginnings of any coffee evaluation as a green buyer and a roaster.
24:56 The most important tools and pieces of data to use and collect during any green coffee physical analysis.
35:00 The SCA Green Grading book and its application to different green coffee evaluations.
41:33 The SCA Green Grading Form and how Cropster records green coffee physical analysis.
47:24 How to evaluate different green coffee defects and how to locate them.
