• New York Sugar and Coffee Exchange (NYSCE) established the black bean equivalent system of green grading. It is a measure of comparison for evaluating the relative seriousness of defects. For example, five quakers equal one black bean defect. 
• Defective coffee beans are very common. Approximately 20% of the coffee beans produced in Brazil each year are defective and need to be removed after harvesting.
• Compared with healthy, good-quality coffee beans, immature beans are lighter, less humid, and deficient in key flavour and body precursors, including sucrose, protein, and total oil content.
• Colour sorters are not effective at removing quakers from green coffee because their distinctive pale colour becomes exaggerated only after roasting.
• Quakers contain less chlorogenic acid (CGA) than mature coffee beans, and the makeup of their CGA is in a different ratio. 
• Approximately 87% of the CGA in coffee is made up of caffeoylquinic acid (CQA) and dicaffeoylquinic acid (diCQA).
• Immature fruit has a lower ratio of caffeoylquinic acid (CQA) relative to dicaffeoylquinic acid (diCQA), which is thought to explain the loss of flavour quality. 
• Empty beans occur when the endosperm of the bean doesn’t develop properly. 
• Similar to empty beans are polyembryonic beans, wherein more than one ovule develops in each locule, causing the formation of abnormal seed shapes.
• Coffee plants often produce more than two cherries per bean. These beans, viewed horizontally, shaped like a segment of an orange, are called triangular beans. 
• Tipping, scorching, and facing are all consequences of bean-surface burning. 
• Bean-surface burning imparts a burnt and smoky flavour taint to the cup, regardless of the cause.

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