Control de calidad en procesos
Cup profiling
    Control de calidad en procesos

Coffee implies a number of processes from planting to production and from roasting to preparation as a beverage. Many of these are solely interpreted as transformation processes. However, biological and chemical reactions occur in each of the process: agricultural, climatic, wet milling, storage, roasting and brewing of a cup. Thus, the final characteristics affect and develop positive or negative flavors.


Risk minimization in the final taste takes a lot of control and quality assurance. Sampling and testing of coffee for quality assessment in each process is indispensable. In addition, the sensory analysis plays a very important role in coffee production with greater emphasis on those with special or fine characteristics.


Eduardo Ambrosio Coffee Advisors aims to identification and correction of errors through sensory analysis in the various processes of transformation of the bean, and thus achieve the production of an excellent quality coffee beverage.


EACA proposes a series of analysis that allows you to monitor control and assure the quality of coffee throughout the chain.

Physical description

In visual analysis of the coffee sample, you can target greatly upon some of the weaknesses in the process. In green coffee, known as "oro (gold in Spanish)" coloration, homogeneity, and cleanliness and moderate physical presence of some bean defects are indicators of a good process. In the roasted coffees: texture, roughness, color and uniformity also indicate how the process was carried out and some characteristics of it.

Moisture content

The moisture content in coffee is very important since it gives a key to the storage and preservation of bean parameters. The industry itself sets the parameter moisture content generally ranging from 10-12 % for green coffee. Technically coffees below this percentage tend to be very brittle, affecting performance, appearance and taste, while high percentages favorable biological and microbial activity, threatening the preservation of coffee.


Water content refers to the total amount of water, usually expressed as a percentage relative to the total mass. The methods to measure water content can be direct and indirect. The first one measures loss in drying, in which the sample is dried as indicated by the ISO standard 6673:2003. The second is by using alternative methods such as infrared, Karl Fisher and capacitance devices. The last one is the most used because the efficiency and speed measurements, in which the content is calculated by conductivity


The clean cup remains the fundamental concept of coffee quality control. However, it is also the increased risk of systematic errors in production