Control de calidad en procesos
Cup profiling
  
 
 
 
  Cup profiling
 

The emergence of new evaluation protocols, such as the Specialty Coffee Association of America, SCAA, and the Cup of Excellence’s Alliance for Coffee Excellence, ACE, protocols allow the identification of fine cup characteristics that make a distinct coffee. Both protocols commonly evaluate important characteristics such as fragrance, aroma, taste, aftertaste, acidity, body and sweetness, key components for fine sensorial discrimination.

 

SCREENING DISTRIBUTION (Bean Size)

 

 

 

El aspecto físico del café es una variable importante y básica del mismo. Particularmente la homogeneidad y la ausencia de granos defectuosos graves garantizan que no exista variabilidad de sabor entre taza y taza. La SCAA ha hecho una clasificación valiosa de clasificación de granos defectuosos, estableciendo parámetros de aceptación para los cafés especiales en particular.

 

PHYSICAL ASSESSMENT OF GREEN (PREPARATION)

 

The physical aspect of coffee is important. Particularly the homogeneity and the absence of serious defects guarantee that there is no variability in taste between cups. The SCAA has made a valuable classification of defective beans, establishing parameters for acceptance of specialty coffee in particular.