Coffee Quality Control
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Cafe QC Prologue
CQC 0.01 Why are You Cupping?
1 lesson
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
9 lessons, 1 quiz
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
10 lessons, 1 quiz
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
10 lessons, 1 quiz
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
8 lessons, 1 quiz
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
Preview
CQC 5.05 Recap and Glossary
CQC 5.06 Comprehension Test — Chapter 5
7 lessons, 1 quiz
CQC Final Assessment
CQC Final Assessment
1 lesson, 1 quiz
Roast Assessment
CQC 1.0 What’s in Chapter One?
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.