Quality Control - QC work is equally important as it is fun and tasty


Every week we taste all the various batches of coffee that we roasted the week before. We make sure to taste them on the cupping table, hand brewed (usually using a Hario V60) and also usually as espresso ☕️

 

This all might sound a bit much - but the truth is that it all comes in a natural and organic way. Obviously we are brewing coffee for ourselves and guests on a daily basis. Oskar is prone to making a couple of single espresso shots for us in the afternoon while Alexander tends to brew 2-3 coffees as V60s at a time in the morning 🤩

 

So in reality we taste everything a few times per week just by loving to drink coffee 💗

Of course we also start and end the week with a more formal cupping. This is on top of cupping/tasting samples we are considering buying. This last month we have been tasting fresh crop from @geshavillage @finca_deborah @savagecoffees @jansoncoffee among others 🤟🏻

 

Other than our palates - the most useful tool is the refractometer. Alexander uses it every time he brews a V60 and most times we brew an espresso!

”The TDS/Extraction Yield tells me so much about how the coffee was roasted. Depending on density, variety, process and of course level of roast - different coffees will achieve different levels of solubility and will give us different TDS” alexander says 😎

That’s how we roll! 🏄🏻‍♂️


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