An internationally recognized system for grading coffee

Transcription

An internationally recognized system for grading coffee
THE COFFEE QUALITY INSTITUTE
Q Coffee System System
An internationally recognized system for
grading coffee quality
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 Classifications
Q Grade/
Specialty
Q Grade/
Premium
Below Q
Grade
Cup
85+
80 - 84
< 80
Green
0 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
Q Certified Coffee
SUMMARY OF RESULTS
Farm name/Nombre Finca:
Number of Bags:
Lot Number/Numero de lote:
Bag Weight:
Mill/Beneficio:
Grading Location:
ICO Number:
Coffee Year:
Exporter:
Grading Date:
DIFFERENTIATION AND QUALIFICATION
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
Cup Grade
7.14
8.00
80.00
85.33
TOTAL CUP POINTS
Classification
Q Grade/Specialty
Classification
Q Grade/Specialty
Classification
Q Grade/Premium
Green Grading
Category 1 Defects
Category 2 Defects
Total Green Defects
0
3
0
#of Quakers
2
Roasted Coffee
Final Classification
Q Grade/Premium
Fragrance/Aroma
BASELINE
SAMPLE
8.0
7.5
Balance
7.0
Flavor/Sabor
6.5
6.0
Body/Cuerpo
Aftertaste/Resabio
Acidity/Acidez
{Section for in-country partner information, to be customized by the ICP}
The Definition of Q
The Q is synonmous with the term Specialty Coffee. 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.
CUP
GREEN
Q GRADE/SPECIALTY
85+
Coffee can have 0 Primary defects
and no more than 5 Secondary defects
Q GRADE/PREMIUM
80 - 84.99
No more than 8 defects, including
both Primary and Secondary defects
BELOW Q GRADE
< 80
> 8 defects, including Primary
and Secondary defects
ROASTED
0 Quakers
No more than 3 Quakers
> 3 Quakers
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
rev July 4, 2008 TG
Final Classification
Green, Roasted, and Cup each
receive their own classification,
however the final classification will be
based on the lowest classification
assigned
Final Classification
Q Certified Coffee
The Q Grading Report will
automatically generate a final
classification
There are two classifications
within specialty grade,
specialty and premium. Both
are considered Q.
SUMMARY OF RESULTS
Farm name/Nombre Finca:
Number of Bags:
Lot Number/Numero de lote:
Bag Weight:
Mill/Beneficio:
Grading Location:
ICO Number:
Coffee Year:
Exporter:
Grading Date:
DIFFERENTIATION AND QUALIFICATION
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
Cup Grade
7.14
8.00
80.00
85.33
TOTAL CUP POINTS
Classification
Q Grade/Specialty
Classification
Q Grade/Specialty
Classification
Q Grade/Premium
Green Grading
Category 1 Defects
Category 2 Defects
Total Green Defects
0
3
0
#of Quakers
2
Roasted Coffee
Final Classification
Q Grade/Premium
Fragrance/Aroma
BASELINE
SAMPLE
8.0
7.5
Balance
7.0
Flavor/Sabor
6.5
6.0
If the classification is Q
Grade/Specialty or Q Grade/
Premium, then the Q Logo
should be added to the report
Body/Cuerpo
Aftertaste/Resabio
Acidity/Acidez
{Section for in-country partner information, to be customized by the ICP}
The Definition of Q
The Q is synonmous with the term Specialty Coffee. 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.
If the final classification is
Below Specialty Grade, the Q
logo should not be added
CUP
GREEN
Q GRADE/SPECIALTY
85+
Coffee can have 0 Primary defects
and no more than 5 Secondary defects
Q GRADE/PREMIUM
80 - 84.99
No more than 8 defects, including
both Primary and Secondary defects
BELOW Q GRADE
< 80
> 8 defects, including Primary
and Secondary defects
ROASTED
0 Quakers
No more than 3 Quakers
> 3 Quakers
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
rev July 4, 2008 TG
Final Classification
Technical Report
SUMMARY OF RESULTS
If the coffee does not
meet the minimum
requirements for Q, a
Technical Report will
automatically be
generated
Farm name/Nombre Finca:
Number of Bags:
Lot Number/Numero de lote:
Bag Weight:
Mill/Beneficio:
Grading Location:
ICO Number:
Coffee Year:
Exporter:
Grading Date:
DIFFERENTIATION AND QUALIFICATION
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
Cup Grade
7.14
7.67
80.00
82.67
TOTAL CUP POINTS
Q Grade/Premium
Green Grading
Category 1 Defects
Category 2 Defects
Total Green Defects
3
6
0
Classification
Below Specialty Grade
#of Quakers
4
Classification
Below Specialty Grade
Roasted Coffee
Final Classification
Below Specialty Grade
Fragrance/Aroma
BASELINE
SAMPLE
8.0
7.5
Balance
7.0
Flavor/Sabor
6.5
6.0
Body/Cuerpo
The Q Logo should
not be added to
Technical Reports
Classification
Aftertaste/Resabio
Acidity/Acidez
{Section for in-country partner information, to be customized by the ICP}
The Definition of Q
The Q is synonmous with the term Specialty Coffee. 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.
CUP
GREEN
Q GRADE/SPECIALTY
85+
Coffee can have 0 Primary defects
and no more than 5 Secondary defects
Q GRADE/PREMIUM
80 - 84.99
No more than 8 defects, including
both Primary and Secondary defects
BELOW Q GRADE
< 80
> 8 defects, including Primary
and Secondary defects
ROASTED
0 Quakers
No more than 3 Quakers
> 3 Quakers
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
rev July 4, 2008 TG
Buyer Development
Q Advisory Council
Licensing Program
Partnerships with Rainforest Alliance and Utz
Certified
Dimensions & Text
66
*Note
*Live Area
PANTONE 142 C
*Crease
Comp Design • #316-08 • Ron/Loulou • April 7, 2008
74
90
140
90
15.5
16
14.5
*Die Cut
FOURTH
LINE
DIMENSION
®
81
Fill
Height
270
480
Our Berkley & Jensen® coffee
beans are carefully developed
to 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 -1204
Weekdays 9am - 5pm EST
Distributed by BJWC
1 Mercer Road
Natick, MA 01760
*
* Trademark of the National Federation of
Coffee Growers of Colombia. (94)
TED
LIG
HT
/
M
ED
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 insulated
container 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!
What the
Grading
Means to You
Our Product
Our Brewing
Recommendations
Arabica 100% Coffee
WHOLE BEAN
Colombian Supremo
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
®
NET WT. 40 OZ. (2.5 LB.) 1134g
®
Colombia is the home of the most
diverse coffee-growing regions in
the 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.
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!
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.
6
20
27.5
2
4
15
20
5
45
'00 0 -B D Hb
AS
VALVE RANGE
Our Guarantee
RO
M
BEST IF USED BY:
T
CH
IU
BA
®
ter
or Bet of
e of 80
1%
A Scor nts the Top World.
e
se
th
re
Rep
y in
Qualit
Coffee
15
2
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