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