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

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

Brazil has 26 states, of which 17 primarily grow and export coffee. Brazilian coffee regions are therefore distinguished by state. With the growth of specialty coffee, however, people demand higher traceability for beans with excellent flavor, leading to more detailed regional divisions, and today the major states are also split into numerous sub-regions.

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

Brazilian Coffee Defect Classification System

"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. Notably, in other coffee-producing countries the highest grade may be marked "G1," as in Ethiopia, while Kenya's highest is "AA." Why, then, is Brazil's highest defect grade NY2 rather than NY1? It has sparked plenty of curiosity.

After researching the relevant materials, FrontStreet Coffee learned that under Brazil's grading standards each batch is examined by taking 300 grams of green beans and counting defective beans. Using a deduction system, the higher the defect ratio, the more points are deducted, indicating poorer quality and 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 top NY1 grade? Because Brazil considers that achieving NY1 would require completely defect-free beans, which is objectively impossible.

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

Brazil does, however, also have specialty coffee regions where coffee is grown in mountainous areas at 1,000-1,400 meters with relatively steep terrain where mechanization is limited and most harvesting is done by hand. Even with hand-picked cherries, which guarantee a certain quality and specialty character, Brazil still treats coffee as 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 bean size, with 19 being the maximum in Brazil, though such production is extremely rare. Sizes 17/18 or 16/17 are more common.

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

The final step is taste classification, typically divided into six 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 stand out, with its low acidity, its large production volume, affordable price and stable quality and flavor make it valuable. With balanced cocoa and nutty flavors and a rich, mellow body, it often serves as a component of espresso blends. It not only reduces cost but also contributes a dense, sweet aroma to 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 machines need only reach 9 bar 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 grounds-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 the grounds. Generally, a single extraction is controlled between 20 and 35 seconds. Under 20 seconds and the coffee tends to taste thin and weak; over 35 seconds and it is prone to over-extraction and burnt bitterness. FrontStreet Coffee therefore keeps espresso extraction within the 26-32 second range.

Espresso Extraction Process

Before extraction, wipe the portafilter dry, turn on the grinder to grind a double shot, and place the grounds on an electronic scale, adjusting until they reach 20 grams. Then use a distribution tool to level the grounds and press vertically downward with a tamper to compact the puck, ensuring more stable extraction.

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

Gently lock the portafilter onto the group head and start the extraction switch. Watch the extracted liquid change. When the scale reads 40 grams (approximately 30 seconds), pull the switch down. To serve 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 drinkable character while keeping balance, rich texture, and a clean, sweet aftertaste.

FrontStreet Coffee Recommendation

Because Brazilian beans are the backbone of so many espresso recipes, FrontStreet Coffee's blends make a natural next step. For a traditional Italian-style profile, our Classic Blend combines Indonesian Mandailing, Brazilian Red Bourbon and washed Vietnamese beans; low-acid and full-bodied, with butter, roasted toast and caramel-cookie aromas, it is an excellent entry point for a home setup. If you prefer a dense, nutty, chocolate-forward cup, our Specialty Blend pairs Colombian washed with Brazilian semi-washed for nut, dark chocolate and caramel flavors that hold up in Americanos, lattes and flat whites.

For those about to open a café, FrontStreet Coffee's Commercial Blend builds on the Specialty Blend with a small addition of Robusta, adding darker, finer crema and a heavier body so that Americanos, lattes and mochas all carry nut, cocoa and caramel, with latte art made easy. And for the single origin itself, our Cerrado Red Bourbon, a medium-roasted red Bourbon from the well-known Cerrado region, shows creamy peanut, toasted bread, caramel and hazelnut with a rounded, low-acid body, and pours beautifully on a pour-over or in a moka pot.