loader image

ACM 7.07 – Recap and Glossary

Please sign up for the course before starting the lesson.

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

New Words

  • 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.

Back to: Advanced Coffee Making > ACM Real World Applications

You have Successfully Subscribed!