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.