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.