The Data

Read the bean,
not the label.

Every lot on uncrack is decoded before it reaches the auction, so you bid on evidence, not impressions.

200 g sample · 96× NIR scans per sample · no roast, nothing lost
Objective

No palate, no bias. One instrument reads every lot exactly the same way.

Comparable

Because each lot is measured identically, you can line them up side by side.

Predictive

Know the numbers before the auction opens, before you roast, before you bid. No guesswork.

From bean to numbers
STEP 1
NIR scan

A non-destructive near-infrared (NIR) scan reads a 200 g green bean sample 96 times, capturing its spectral fingerprint without roasting or consuming the sample.

STEP 2
16 chemical components

EGGSTONE resolves that spectrum into 16 quantified chemical components: sucrose, acids, lipids, water activity, and more.

STEP 3
Predicted profile

The Engine maps the chemistry to a predicted profile: five Taste Potential axes and quality indices such as uniformity, with bitterness modeled separately as a roast-dependent potential.

Powered by data and intelligence

See what a palate can't.

A single scan captures about 156,000 raw signals, revealing dimensions of the bean that no palate or cupping form can measure directly. The hard part isn't reading them; it's knowing which few actually predict the cup. That's what the uncrack engine does: it finds meaningful patterns and translates them into chemical components, taste axes, and quality signals you can act on.

156,000raw signals
per scan
16chemical components
quantified from the spectrum
5taste axes
statistically derived from the spectrum
96×scans
per sample, averaged for stability
※ One sample is analyzed per lot.
One lot's NIR spectrum · significant features
1100nm2500nm
Highlighted points are signals the model found meaningful. Only some correspond to a named chemical component.
How buyers use it
For roasters
Dial in with less guesswork.

Body, sweetness, and taste potential — known before the first batch.

For traders
Compare value, lot by lot

One objective scale across every lot, so a premium has something behind it.

For QC & buyers
Know what you're buying.

Know a lot's quality and taste potential before you ever cup it.

For the curious · the full chemistrynormalized 0–1 · range across our library

Optional reading. These are the 16 measured components behind the analysis, grouped by how they contribute to the cup.

Acidity & Brightness
3 components

The bright, fresh, fruit-like acidity that lifts and structures the cup.

Organic acidsBright, fresh, fruit-like acidity that balances the cup0.17–0.59
Citric acidsLively citrus brightness; strongest in lighter roasts0.57–0.86
Malic acidsApple, pear and stone-fruit acidity; most vivid in light roasts0.23–0.56
Aroma & Flavor Complexity
3 components

Maillard and pyrolysis precursors that build aroma, depth and flavor nuance.

Amino acidsMaillard and Strecker precursor, nutty, chocolate and umami depth0.47–0.74
DiterpeneFruity and malty aromatics; adds complexity to flavor and texture0.48–0.89
TrigonellineDegrades to niacin and roast aromatics; lends sweetness and savory depth0.20–0.49
Sweetness Precursors
4 components

Sugars that caramelize on roast into sweetness and browning aromatics.

SucrosePrimary sweetness; fuels caramelization for caramel-like roast flavor0.42–0.69
GlucoseClean mild sweetness; caramelizes to caramel, nutty and chocolate tones0.44–0.82
FructoseCrisp fruity sweetness; converts to berry and tropical-fruit aromatics0.29–0.60
Mono sugarPowers Maillard and caramelization, roasted, deep-sweet, burnt-sugar notes0.47–0.85
Mouthfeel & Body
2 components

Weight, viscosity and creamy texture you feel in the cup.

LipidsBody, aftertaste and creamy, nutty texture; carries aroma0.27–0.53
Poly sugarBuilds body and umami, weight and texture in the cup0.13–0.32
Bitterness
3 components

Pleasant bitterness and chocolate-cocoa depth, plus the smoky structure that develops on roast.

CaffeineStimulant and perceived strength; a minor contributor to bitterness0.32–0.62
Caffeine subTheobromine and relatives, chocolate, cocoa and smooth umami0.47–0.67
Chlorogenic acidsBright acidity when light; smoky bitterness as the roast develops0.45–0.78
Stability
1 component

Storage stability and how reactively the lot develops on the roaster.

Water activityStorage stability and roast reactivity; balanced moisture = even development0.14–0.59
Reading a lot page
Taste Potential radar

Five predicted axes: acidity, aroma, flavor, sweetness, and mouthfeel (0–10). The shape tells you where a lot leans before you ever cup it. Bitterness is shown separately as a roast-dependent potential.

16 chemical components

The full chemical bar chart shows all 16 measured components. Together, they provide the evidence behind the profile.

Compare overlay

Pick the auction average or a peer lot, and the comparison line overlays every chart — a + means this lot has a higher value for that component.

Chemical fingerprint

All 16 components folded into one radial shape — a lot's chemical signature at a glance.

Example · Taste Potential
Live example unavailable.
See it on a live lot →Explore auctions