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- The roasting process disguises defects that can be easily spotted in green coffee. In this chapter we catalogue the common defects that can be identified after beans are roasted.
Coffee Quality Control
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Cafe QC Prologue
- CQC 0.01 Why are You Cupping?
Roast Assessment
- CQC 1.0 What's in Chapter One?
- CQC 1.01 Defects in Green Coffee
- CQC 1.02 Quakers
- CQC 1.03 Empty Beans
- CQC 1.04 Broken Beans and Elephant Ears
- CQC 1.05 Roasting Defects
- CQC 1.06 Roasting Defects Part 2
- CQC 1.07 Recap and Glossary
- CQC 1.08 Comprehension Test - Chapter 1
How to Set Up a Cupping
- CQC 2.0 What's in Chapter 2?
- CQC 2.01 How to Establish the Correct Grind Setting for Cupping
- CQC 2.02 Why Don’t We Dial In Each Coffee We’re Cupping?
- CQC 2.03 Brew Ratio
- CQC 2.04 What Temperature?
- CQC 2.05 Interview with Rachel Apple and George Howell
- CQC 2.06 Breaking the Crust - An Interview with Gloria Pedrosa
- CQC 2.07 The BH Cupping Protocol
- CQC 2.08 Recap and Glossary
- CQC 2.09 Comprehension Test - Chapter 2
How to Cup
- CQC 3.0 What's in Chapter 3?
- CQC 3.01 The Physiology of Taste and Smell
- CQC 3.02 How we Taste — The Labelled Lines Model
- CQC 3.03 When to Begin Cupping
- CQC 3.04 Liquid Consumption
- CQC 3.05 Aspirating
- CQC 3.06 Expectorating
- CQC 3.07 Receptiveness
- CQC 3.08 Glossary and Recap
- CQC 3.09 Comprehension Test — Chapter 3
Keeping Score
- CQC 4.0 What's in Chapter 4?
- CQC 4.01 Subdividing Flavour
- CQC 4.02 Defining Flavour
- CQC 4.03 Defining Flavour — Cont.
- CQC 4.04 Defining Flavour — Cont.
- CQC 4.05 Building a Library
- CQC 4.06 Recap and Glossary
- CQC 4.07 Comprehension Test — Chapter 4
Modern Scoring Systems
- CQC 5.0 What's in Chapter 5?
- CQC 5.01 Cup of Excellence
- CQC 5.02 The World Barista Championships
- CQC 5.03 The SCA Arabica Cupping Form
- CQC 5.04 The BH Cupping Protocols
- CQC 5.05 Recap and Glossary
- CQC 5.06 Comprehension Test — Chapter 5
CQC Final Assessment
- CQC Final Assessment