Derrivative Summary of Arfasa’s Coffee Quality control and Grading Process
Quality control structure
- Digital weighing scale to weigh raw and roast coffee
- Moisture taster to taste moisture level of the raw coffee beans
- Screen 14 sieve to measure the % of above screen 14
- Sample tray
- Raw grading black mat to sort raw coffee
- Roasting machine to roast standard roasting of sample
- Grinding machine to grind standard coarse level of each cup
- Cups(250ml) to set 5cups for each individual sample
- Cupping spoons to seep the liquor
- Water boiling kittle to pour each cups with boiled water
- Electric stove/boiler to boil the water
- Spittoons to spit after seeping
- Cupping format both ECX and SCAA
- Cupping table to set cupping session
Physical evaluation of the 350g arrival coffee will be evaluated by using both ECX and SCAA Raw grading format.
- 85 % of above Screen 14mm size
- Moisture meter standard of 11.5 -12%
- Defect evaluation, primary by count and secondary by weight
- Odor
- Color ,Shape and makefor washed coffee
Arfasa General trading Coffee Roasting and Cupping protocol
- Temperature of Roasting machine to feed 100g of raw coffee 150 %c
- Time of roasting 8-12min
- Roast level Correct/medium roast.
- Grind level 20 to 25% through a Tyler sieve 20
- Ground coffee to water ratio13.75g/250ml
Water quality
- Clean/odor, chlorines, iron,&sulphur free
- TDS levele 150mg/l
- Ph 7 to 8
Water boiling temperature
- 100%c
Timing of pouring water to breaking the infusion
- 4min for breaking after pouring
- 3 times cupping after 10min of pouring
Final grading of raw and cup value by using grading format.