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An Introduction to Brazilian Coffee Grading System: Why is NY2 the Highest Grade?

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, On the burlap bags used for Brazilian coffee exports, you'll find a series of English letters and numbers, such as "CERRADO NY-2 SC-17/18 SS FC". This sequence of numbers actually represents Brazil's green coffee bean classification system, established by the Brazilian Ministry of Agriculture, Livestock and Supply (MAPA), typically composed of

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On the burlap sacks exported from Brazil, you'll find a series of English letters and numbers, such as "CERRADO NY-2 SC-17/18 SS FC." This sequence actually represents the grading of Brazilian green coffee beans, established by the Brazilian Ministry of Agriculture, Livestock, and Supply (MAPA). It typically consists of specific coffee growing regions, defect grading, bean size, cupping scores, and sensory classification.

Brazil has 26 states, of which 17 primarily grow and export coffee. Therefore, Brazilian coffee regions are distinguished by state. However, with the development of specialty coffee, people demand higher traceability for coffee beans with excellent flavors, leading to more detailed regional divisions. Today, major states are also divided into numerous sub-regions.

Relatively well-known and common regions include Mogiana (MOGIANA), Sul de Minas (SULDE MINAS), and Cerrado (CERRADO). Coffee beans produced from these regions are specifically marked on their burlap sacks. Additionally, to highlight their origin, some coffee beans also include port information, such as the familiar SANTOS coffee, which departs from the port of Santos.

Brazilian Coffee Defect Classification System

The following NY2 represents Brazil's defect classification for green coffee beans. This grading system originates from the Green Coffee Association of New York, hence the "NY" prefix. It's worth noting that in other coffee-producing countries, such as Ethiopia, the highest grade of coffee is marked as "G1," while Kenya's highest grade is "AA." Why is the highest grade in Brazil's defect classification NY2 instead of NY1? This has sparked curiosity among many.

After researching relevant materials, FrontStreet Coffee learned that according to Brazil's grading standards, each batch undergoes examination by taking 300 grams of green beans to count defective beans. Through a deduction system, the higher the defect ratio, the more points are deducted, indicating poorer quality and corresponding to a lower grade. The classification follows 2, 2/3, 3, 3/4, 4, and so on, with grades becoming progressively lower. So why is there no NY1 top grade? This is because Brazil believes that achieving NY1 grade would require completely defect-free coffee beans, which is considered impossible from an objective perspective.

Coffee is primarily distributed across the flat highlands of south-central Brazil, at altitudes around 1,000 meters, allowing for large-scale cultivation that no other country can match in terms of coffee production area. Additionally, Brazil is the world's most advanced and most industrialized coffee producer, which is why large-scale machinery operations can be seen in Brazilian coffee forests. While mechanical harvesting saves labor costs, it affects the specialty quality of coffee to some extent.

However, Brazil also has specialty coffee regions where coffee is grown in mountainous areas at altitudes of 1,000-1,400 meters with relatively steep terrain where mechanization is limited, and most harvesting is done manually. Even with manual harvesting of coffee cherries, which guarantees certain quality and specialty characteristics, Brazil still considers coffee an agricultural product that cannot achieve zero defects, hence the absence of an NY1 grade.

Coffee Bean Size and Quality Classification

After green beans undergo defect classification, they are also sorted by bean size using sieves. "SC" represents the bean size, with 19 being the maximum in Brazil, though production is extremely rare. Therefore, 17/18 or 16/17 sizes are more common.

Finally, sample beans are roasted for cupping evaluation. This process uses the official cupping scoring method of the Specialty Coffee Association (SCA) and divides beans into 7 grades. Among these, scores of 85 or above are rated as Strictly Soft (SS) grade, while scores between 80-84 are rated as Soft (S) grade.

The final step is taste classification, typically divided into 6 grades: Fine Cup, Fine, Good Cup, Fair Cup, Poor Cup, and Bad Cup. The most common are Fine Cup (FC) and Good Cup (GC).

Brazilian Coffee in Espresso Blends

Although Brazilian coffee flavor may not be considered outstanding with its low acidity, its large production volume, affordable price, and stable quality and flavor make it valuable. With its balanced cocoa and nutty flavors, rich and mellow taste, it often serves as one of the components in espresso bean blends. It not only reduces costs but also provides a dense, sweet aroma for espresso. FrontStreet Coffee's four blends—Classic Espresso Blend, Basic Blend, Commercial Blend, and Specialty Blend—all contain Brazilian beans.

FrontStreet Coffee's Classic Espresso Blend Parameters

FrontStreet Coffee stores use commercial single-group "Lelit Bianca" machines that can adjust extraction by changing pressure, with a maximum pressure of 11 bar. Home coffee machines only need to reach 9 bar pressure to satisfy extraction and milk frothing functions, paired with an espresso grinder.

Coffee Beans: FrontStreet Coffee Classic Espresso Blend
Coffee Ground Amount: 20g
Coffee Liquid Amount: 40g
Ground-to-Liquid Ratio: 1:2
Extraction Time: 26-32 seconds
Grinding Setting: Galileo 2.0

FrontStreet Coffee uses double-shot portafilters, requiring 20 grams of coffee grounds each time, with a ground-to-liquid ratio of 1:2, meaning 40 grams of coffee liquid is extracted within a reasonable time. Extraction time relates to the flow rate of coffee grounds. Generally, single extraction duration is controlled between 20-35 seconds. If less than 20 seconds, the coffee taste tends to be thin and weak; if over 35 seconds, it's prone to over-extraction, causing burnt bitterness. Therefore, FrontStreet Coffee controls espresso extraction time within the 26-32 second range.

Espresso Extraction Process

Before extraction, we need to first wipe the portafilter dry, turn on the grinder to grind double-shot coffee grounds, place them on an electronic scale to measure and adjust until reaching 20 grams. Then use a distribution tool to level the coffee grounds, and press vertically downward with a tamper to compact the coffee puck, ensuring more stable coffee extraction.

Then turn on the extraction switch and run water for 1-2 seconds to wet the brew head while also washing away any stuck coffee grounds. Place an electronic scale under the cup to collect espresso and reset it to zero, then place it under the brew head during extraction.

Gently lock the portafilter onto the brew head and start the extraction switch. Observe the changes in the extracted liquid. When the electronic scale shows 40 grams of coffee liquid extracted (approximately 30 seconds), pull down the extraction switch. For serving FrontStreet Coffee's Classic Espresso Blend, FrontStreet Coffee applies a 1:5 ratio of coffee to hot water, diluting the espresso into a hot Americano. This preserves the original palatable characteristics while maintaining balance and rich texture, as well as clean, sweet aftertaste and other delightful flavors.