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ACM 7.09 – Recap and Glossary

Now this is japanese!

ACM 7.07 – Recap and Glossary

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.

  • Crust-breaking or ‘breaking the crust’: the action performed (between 3–5 minutes as per SCAA Cupping Protocols) where a cupping bowl is stirred. This can be simply pushing a spoon through floating grinds at the surface or stirring to the bottom of the bowl.

  • Gross Profit (GP): the amount of money you earned (revenue) minus what it cost you to provide the goods or services — e.g., ingredients. Business overheads like rent and wages and not included in the GP calculation.

  • Net Profit: the amount of revenue left over after all business expenses are accounted for.

  • Quality Control (QC): aka quality assurance (QA), this is a term used by cafes and roasteries to refer to their internal taste-testing and grading processes.

  • Qualitative: a statement of existence of something uncountable with numbers — i.e., ‘what’

  • Quantitative: a measurement of the extent of the existence of an object: — i.e., ‘how many are there’.

  • Underdeveloped (roasting): A roast defect associated with uneven roasting — where sections of the coffee beans are too light. Underdeveloped roasts result in green/stemmy/grassy/savoury flavours.

Links from the Text

 

End 7.10

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