Chapter 7 Recap
To get the most out of refractometry for roast profiling, and in cafe QC, a protocol should be closely followed. We shared our preferred system with you.
Equipment can be tested for extraction efficiency using the coffee refractometer.
The refractometer has helpful applications in setting standard grind settings e.g. a cupping grind.
Your sensory skills are called upon to re-calibrate equipment in this way; decisions shouldn’t be made based solely on TDS readings.
The process of record keeping is a discipline which allows you to track solubility readings over time.
QC can be a time-consuming process so protocols should be put in place to maintain staff costs.
This very beneficial practice can show you which roasts are likely to develop better.
It can reveal which barista is the more consistent over time and can highlight where additional training may be needed with staff who are not achieving expected yields.
Tracking strength measurements will add consistency to a menu. This way, a QC manager can observe unexpected changes in the performance of a coffee or when recipes are misapplied.
If records are diarised online, it is even possible for QC managers to observe recipe developments remotely.
Sensory scoring is a helpful component of daily record keeping.
Systems such as the WBC sensory score sheet or the SCAA Cupping Form can be helpful models to follow
Asymptote: an infinite line approached by a curve but never reached.
Cost of Goods Sold: the cost of the ingredients and other associated costs in producing a product. Takeaway sales should include packaging in this calculation. Cafe COGS won’t tend to include labour or utilities costs in this calculation.