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Q Coffee System SystemAn internationally recognized system for grading coffee quality
THE COFFEE QUALITY INSTITUTE
Definition of the Q
Q is synonymous with the term specialty. To be considered a Q Certified Coffee, coffee must meet certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
Coffee ClassificationsQ Grade/Specialty
Q Grade/Premium
Below Q Grade
Cup 85+ 80 - 84 < 80
Green0 primary, no more than 5 secondary
up to 8 total defects, including both primary and
secondary
> than 8 total defects
Quakers 0 less than 3 > than 3
Receiving and Coding
Samples must be received in a separate location by a person not directly involved in the grading
Samples are coded and delivered to the lab for a “blind” cupping
Three Licensed Q Graders, none of whom can have ownership interest in the coffee will evaluate the coffee
Green Grading
One Q Grader conducts the green grading evaluation
The SCAA’s green grading protocols are available at http://www.coffeeinstitute.org/q_protocols.asp
Roasting
Samples must be roasted according the SCAA Roasting Protocol
The SCAA’s Roasting and Cupping Protocols are available at http://www.coffeeinstitute.org/q_protocols.asp
Cupping Evaluation
Three Q Graders cup and evaluate the samples per SCAA Cupping Protocols
SCAA cupping forms may be found at http://www.coffeeinstitute.org/q_protocols.asp
The Q Grading Report
The results are automatically transferred from the previous worksheets to the Q Grading Report
BASELINE SAMPLE BASELINE SAMPLE
Fragrance/Aroma 7.14 8.00 Uniformity 10.00 10.00
Flavor/Sabor 7.14 8.00 Clean Cup/Limpieza 10.00 10.00
Aftertaste/Resabio 7.14 8.00 Sweetness/Dulzor 10.00 9.33
Acidity/Acidez 7.14 8.00 Cupper Points/Puntaje Catador 7.16 8.00
Body/Cuerpo 7.14 8.00 BASELINE SAMPLE
Balance 7.14 8.00 80.00 85.33
Cup Grade
Green GradingCategory 1 Defects 0Category 2 Defects 3Total Green Defects 0
Roasted Coffee
#of Quakers 2
{Section for in-country partner information, to be customized by the ICP}
CUPGREEN
ROASTED
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
0 Quakers
rev July 4, 2008 TG
BELOW Q GRADE< 80> 8 defects, including Primary
> 3 QuakersNo more than 3 Quakers
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
Q GRADE/PREMIUM80 - 84.99No more than 8 defects, including
Q GRADE/SPECIALTY85+Coffee can have 0 Primary defects
certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA
recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
The Definition of Q
TOTAL CUP POINTS
Q Grade/Specialty
Q Grade/Specialty
Q Grade/Premium
Q Grade/Premium
Classification
Classification
Classification
Final Classification
Q Certified Coffee
SUMMARY OF RESULTS
Farm name/Nombre Finca:
Lot Number/Numero de lote:
Number of Bags:
Bag Weight:
Mill/Beneficio:
DIFFERENTIATION AND QUALIFICATION
Exporter:
Grading Location:
Grading Date:
Coffee Year:ICO Number:
6.0
6.5
7.0
7.5
8.0
Fragrance/Aroma
Flavor/Sabor
Aftertaste/Resabio
Acidity/Acidez
Body/Cuerpo
Balance
BASELINE
SAMPLE
Final Classification
Green, Roasted, and Cup each receive their own classification, however the final classification will be based on the lowest classification assigned
Final ClassificationThe Q Grading Report will automatically generate a final classification
There are two classifications within specialty grade, specialty and premium. Both are considered Q.
If the classification is Q Grade/Specialty or Q Grade/Premium, then the Q Logo should be added to the report
If the final classification is Below Specialty Grade, the Q logo should not be added
BASELINE SAMPLE BASELINE SAMPLE
Fragrance/Aroma 7.14 8.00 Uniformity 10.00 10.00
Flavor/Sabor 7.14 8.00 Clean Cup/Limpieza 10.00 10.00
Aftertaste/Resabio 7.14 8.00 Sweetness/Dulzor 10.00 9.33
Acidity/Acidez 7.14 8.00 Cupper Points/Puntaje Catador 7.16 8.00
Body/Cuerpo 7.14 8.00 BASELINE SAMPLE
Balance 7.14 8.00 80.00 85.33
Cup Grade
Green GradingCategory 1 Defects 0Category 2 Defects 3Total Green Defects 0
Roasted Coffee
#of Quakers 2
{Section for in-country partner information, to be customized by the ICP}
CUPGREEN
ROASTED
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
0 Quakers
rev July 4, 2008 TG
BELOW Q GRADE< 80> 8 defects, including Primary
> 3 QuakersNo more than 3 Quakers
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
Q GRADE/PREMIUM80 - 84.99No more than 8 defects, including
Q GRADE/SPECIALTY85+Coffee can have 0 Primary defects
certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA
recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
The Definition of Q
TOTAL CUP POINTS
Q Grade/Specialty
Q Grade/Specialty
Q Grade/Premium
Q Grade/Premium
Classification
Classification
Classification
Final Classification
Q Certified Coffee
SUMMARY OF RESULTS
Farm name/Nombre Finca:
Lot Number/Numero de lote:
Number of Bags:
Bag Weight:
Mill/Beneficio:
DIFFERENTIATION AND QUALIFICATION
Exporter:
Grading Location:
Grading Date:
Coffee Year:ICO Number:
6.0
6.5
7.0
7.5
8.0
Fragrance/Aroma
Flavor/Sabor
Aftertaste/Resabio
Acidity/Acidez
Body/Cuerpo
Balance
BASELINE
SAMPLE
Final Classification
If the coffee does not meet the minimum requirements for Q, a Technical Report will automatically be generated
The Q Logo should not be added to Technical Reports
BASELINE SAMPLE BASELINE SAMPLE
Fragrance/Aroma 7.14 7.67 Uniformity 10.00 10.00
Flavor/Sabor 7.14 7.67 Clean Cup/Limpieza 10.00 10.00
Aftertaste/Resabio 7.14 7.67 Sweetness/Dulzor 10.00 9.00
Acidity/Acidez 7.14 7.67 Cupper Points/Puntaje Catador 7.16 7.67
Body/Cuerpo 7.14 7.67 BASELINE SAMPLE
Balance 7.14 7.67 80.00 82.67
Cup Grade
Green GradingCategory 1 Defects 3Category 2 Defects 6Total Green Defects 0
Roasted Coffee
#of Quakers 4
{Section for in-country partner information, to be customized by the ICP}
CUPGREEN
ROASTED
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
0 Quakers
rev July 4, 2008 TG
BELOW Q GRADE< 80> 8 defects, including Primary
> 3 QuakersNo more than 3 Quakers
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
Q GRADE/PREMIUM80 - 84.99No more than 8 defects, including
Q GRADE/SPECIALTY85+Coffee can have 0 Primary defects
certain minimum requirements, as defined by the Specialty Coffee Association of America (SCAA). The SCAA
recognizes two classifications within specialty grade, specialty and premium, and both are considered Q.
The Definition of Q
TOTAL CUP POINTS
Q Grade/Premium
Below Specialty Grade
Below Specialty Grade
Below Specialty Grade
Classification
Classification
Classification
Final Classification
Technical Report
SUMMARY OF RESULTS
Farm name/Nombre Finca:
Lot Number/Numero de lote:
Number of Bags:
Bag Weight:
Mill/Beneficio:
DIFFERENTIATION AND QUALIFICATION
Exporter:
Grading Location:
Grading Date:
Coffee Year:ICO Number:
6.0
6.5
7.0
7.5
8.0
Fragrance/Aroma
Flavor/Sabor
Aftertaste/Resabio
Acidity/Acidez
Body/Cuerpo
Balance
BASELINE
SAMPLE
Buyer Development
Q Advisory Council
Licensing Program
Partnerships with Rainforest Alliance and Utz Certified
4515
480
FillHeight
270
FOURTHLINE
DIMENSION
6614.5 90 140
490
90 74 15.5
16
VA
LVE
RA
NG
E
27.5
5
21546 20
220
Our GuaranteeOur Berkley & Jensen® coffee beans are carefully developedto be of superior quality and are made with the finest ingredients available. If for any reason you are not satisfied, please return it to the place of purchase and we will gladly refund your money. Questions? Please call:
1 800-934-1204Weekdays 9am - 5pm EST
BEST IF USED BY:
Distributed by BJWC1 Mercer Road
Natick, MA 01760
* Trademark of the National Federation of Coffee Growers of Colombia. (94)
*
'00000-BBDDHb
Our BrewingRecommendations
Start with fresh, cold water. Use 2 level tablespoons of freshly ground coffee for every 6 oz. of cold water. Increase or decrease the amount of coffee used to adjust the flavor to your taste. Brewed coffee should never be kept on a hot plate because it burns and the flavor becomes bitter. For ideal flavor, drink fresh-brewed coffee within 30 minutes or store in an insulatedcontainer to maintain freshness.
There are many methods for making a great cup of Berkley & Jensen® coffee: Drip Filter, Cold Filter, Vacuum, French Press and Espresso Machine. It is also important that the grind is optimum for your coffee maker. Ground coffee should look powdery for an Expresso machine, look like very coarse sand for a percolator and, for a drip coffee maker, ground coffee should have the texture of beach sand. If your coffee tastes watery, the grind is too coarse. If it tastes bitter, it’s too fine.
Experiment and enjoy!
Our ProductColombia is the home of the most diverse coffee-growing regions inthe world. Its coffee growing areas stretch over three separate branches of the Andes Mountains. This vast area encompasses 86 distinctive microclimates based on altitudes,soil conditions, annual rainfall and solar patterns, producing the “richest” coffee in the world. These conditions produce the large, bold coffee beans that Colombia proudly labels as “Supremo”. Highly aromatic, literally richer in inherent content of sugars, oils, and fats, Colombian coffee offers the perfect balance of flavor, body and acidity enjoyed by consumers worldwide.
Whether you are a true gourmet,a budding connoisseur or just an individual who delights in a rich coffee flavor, Berkley & Jensen’s Colombian Supremo Coffee will surpass even your greatest expectations.
What the Grading Means to You
Earning the coveted Q ® coffee rating from the respected and independent Coffee Quality Institute (CQI) designates these beans are among the top one percent of the world’s coffee harvest.Three independent Q ® graders evaluate each coffee sample based upon the following criteria: aroma, nose, taste acidity, aftertaste, body and balance. If the average of the Graders' scores for an individual coffee is 80 or better, this coffee achieves the coveted Q ® rating. The graders themselves are the elite of coffee testers earning Q ® licensing. There are fewer than 350 of these experts across a dozen countries today.CQI’s commitment is to improve both the quality of coffee that reaches consumers and the lives of the people who produce it. Join us in celebrating that commitment and savor the difference, knowing you are enjoying the world’s best coffee!
®
WHOLE BEAN
Arabica 100% Coffee
Colombian Supremo
NET WT. 40 OZ. (2.5 LB.) 1134g
Colombia's Andes Mountains are a coffee
grower's paradise where methods of cultivation have been
handed down for generations. These traditions of quality
cultivation produce a well balanced flavor.
Aroma: Intriguing Floral Notes with Hint of Caramel Acidity: Medium Body: Light /Medium General Impression: Bright and Flavorful®
BA
TCH ROASTED LIGHT / MEDIUM
®
81A Score of 80 or Better
Represents the Top 1% of
Coffee Quality in the World.
®
Dimensions & Text *Die Cut *Note *Live Area *Crease PANTONE 142 C Comp Design • #316-08 • Ron/Loulou • April 7, 2008
The Coffee Quality Institute
The Coffee Quality Institute (CQI) is a non-profit organization with the mission of improving the quality of coffee and the lives of the people who produce it.
We aim to create a thriving and sustainable industry where everyone has the opportunity to prosper.
www.coffeeinstitute.org