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Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
Grading_and_Reporting_Results
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Grading_and_Reporting_Results

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  • 1. THE COFFEE QUALITY INSTITUTEQ Grading SystemGrading and Reporting Results
  • 2. Green GradingOne Q Grader conducts the green gradingevaluationThe SCAA’s green grading protocols are availableat http://www.coffeeinstitute.org/q_protocols.aspSCAA green grading forms are also available onthe web site at the above address
  • 3. Green Grading Results GREEN GRADING CATEGORY 1 Full Defects CATEGORY 2 Full Defects Full Black / Completamente negros Partial Black / Parcialmente negro Full Sour / Completamente agrios Partial Sour / Parcialmente agrioResults are entered in Dried Cherry / Cerezos secos Parchment / Pergamino Fungus Damage / Daño de hongo Floater / Flotadoresthe Q Certificate Severe Insect Damage / Daño severo de broca Immature/Unripe / InmadurosMaster worksheet, Foreign Matter / Materia extraña Total Category 1* 0 Withered / Arrugados Shell / Conchasunder the physical *totals automatically adjusted for defect equivalents Broken/Chipped/Cut / Cortados/Quebradosgrading tab Moisture: Hull/Husk / Pulpa o cáscara Slight Insect Damage / Daño menor de insecto Total Category 2* 0We now require that Green Defects Classification 0 Q Grade/Specialtyyou include the ROASTED COFFEEmoisture reading DEFECT TYPE # of Quakers 0 Agtron Reading (Optional): Roasted Defects 0 Classification Q Grade/Specialty Enter the total number of defects, the worksheet calculates the equivalents automatically
  • 4. RoastingSamples must be roasted according to the SCAARoasting ProtocolThe SCAA’s Roasting and Cupping Protocols areavailable at http://www.coffeeinstitute.org/q_protocols.asp
  • 5. Roasted GradingResults GREEN GRADING CATEGORY 1 Full Defects CATEGORY 2 Full Defects Full Black / Completamente negros Partial Black / Parcialmente negro Full Sour / Completamente agrios Partial Sour / Parcialmente agrio Dried Cherry / Cerezos secos Parchment / PergaminoOne Q Grader must Fungus Damage / Daño de hongo Floater / Flotadores Severe Insect Damage / Daño severo dereview the roasted broca Foreign Matter / Materia extraña Immature/Unripe / Inmaduros Withered / Arrugadossample for quakers Total Category 1* 0 Shell / Conchas Broken/Chipped/Cut / *totals automatically adjusted for defect equivalents Cortados/QuebradosThe total number of Hull/Husk / Pulpa o cáscara Moisture: Slight Insect Damage / Daño menor dequakers should be insecto Total Category 2* 0 Green Defects 0reported in the in the Q Classification Q Grade/Specialty ROASTED COFFEECertificate Master DEFECT TYPE # of Quakersworksheet, under the 0 Agtron Reading (Optional):physical grading tab Roasted Defects 0 Classification Q Grade/SpecialtyInclude an Agtronreading if available The coffee classification is automatically determined by the worksheet and transferred to the Q Grading Report
  • 6. Cupping EvaluationThree Q Graders cup and evaluate the samplesper SCAA Cupping ProtocolsSCAA cupping forms may be found athttp://www.coffeeinstitute.org/q_protocols.asp
  • 7. Entering Cup Scores SAMPLE # Q Grader TOTAL SUM MEAN SCORE xxxx Name 1 Name 2 Name 3Enter the sample Fragrance 0 0 0 0 0.00 Flavor 0 0 0 0 0.00 Aftertaste 0 0 0 0 0.00 Acidity 0 0 0 0 0.00 Body 0 0 0 0 0.00 Uniformity 0 0 0 0 0.00 Balance 0 0 0 0 0.00number Clean Cup 0 0 0 0 0.00 Sweetness 0 0 0 0 0.00 Overall 0 0 0 0 0.00 TOTAL SCORE: 0 0 0 0 0.00 Notes from Q Grader #1: Notes from Q Grader #2:Enter the names Notes from Q Grader #3:of the Q GradersEnter theirscoresAdd notes if The worksheet calculates the average and automaticallyavailable transfers the data to the Q Grading Report
  • 8. 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 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 9.33The results are 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 TOTAL CUP POINTS 80.00 85.33 Cup Grade Classification Q Grade/Specialtyautomatically Green Grading Category 1 Defects 0 Category 2 Defects 3 Total Green Defects 0 Classification Q Grade/Specialty Roasted Coffeetransferred from the #of Quakers 2 Classification Q Grade/Premium Final Classification Q Grade/Premium Fragrance/Aroma BASELINE 8.0 SAMPLEprevious worksheets 7.5 Balance 7.0 Flavor/Sabor 6.5to the Q Grading 6.0 Body/Cuerpo Aftertaste/ResabioReport 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. Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE CUP 85+ 80 - 84.99 < 80 GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including Primary and no more than 5 Secondary defects both Primary and Secondary defects 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
  • 9. Additional Information Q Certified CoffeeThe in-country SUMMARY OF RESULTS Country of Origin: Number of Bags: Farm Name/Nombre Finca: Bag Weight: Lot Number/Numero de lote: Grading Location:partner must enter Mill/Beneficio: Coffee Year: ICO Number: Grading Date: Exporter: Contact (phone/email):the information DIFFERENTIATION AND QUALIFICATION BASELINE SAMPLE BASELINE SAMPLE Fragrance/Aroma 7.14 7.50 Uniformity 10.00 10.00 Flavor/Sabor 7.14 7.50 Clean Cup/Limpieza 10.00 10.00 Aftertaste/Resabio 7.14 7.50 Sweetness/Dulzor 10.00 10.00about the lot, owner Acidity/Acidez 7.14 7.50 Cupper Points/Puntaje Catador 7.16 7.50 Body/Cuerpo 7.14 7.50 BASELINE SAMPLE TOTAL CUP POINTS Balance 7.14 7.50 80.00 82.50 Cup Grade Classification Q Grade/Premiumand grading Green Grading Moisture 12.0% Category 1 Defects 2 Category 2 Defects 1 Total Green Defects 3 Classification Q Grade/Premium Roasted Coffeelocation #of Quakers 1 Classification Q Grade/Premium Final Classification Q Grade/Premium Fragrance/Aroma BASELINE 7.5 SAMPLE 7.0 Balance Flavor/SaborRemember to 6.5 6.0include the email or Body/Cuerpo Aftertaste/Resabio Acidity/Acidezphone contact for {Section for in-country partner information, to be customized by the ICP}the seller The Definition of Q The Q is synonymous 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. Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE CUP 85+ 80 - 84.99 < 80 GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including Primary and no more than 5 Secondary defects both Primary and Secondary defects 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 October 2008 TG
  • 10. In-Country Partner InfoThe in-countrypartner maycustomize the QGrading report withtheir logo and otherinformation
  • 11. Final Classification Q Certified Coffee SUMMARY OF RESULTSThe Q Grading Report will Farm name/Nombre Finca: Lot Number/Numero de lote: Number of Bags: Bag Weight:automatically generate a final Mill/Beneficio: Grading Location: ICO Number: Coffee Year: Exporter: Grading Date:classification 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 7.14 8.00 TOTAL CUP POINTS 80.00 85.33There are two classifications Cup Grade Classification Q Grade/Specialty Green Grading Category 1 Defects 0within specialty grade, Category 2 Defects 3 Total Green Defects 0 Classification Q Grade/Specialty Roasted Coffeespecialty and premium. Both #of Quakers 2 Classification Q Grade/Premium Final Classification Q Grade/Premium Fragrance/Aroma BASELINEare considered Q. 8.0 SAMPLE 7.5 Balance 7.0 Flavor/Sabor 6.5 6.0If the classification is Q Body/Cuerpo Aftertaste/ResabioGrade/Specialty or Q Grade/ Acidity/Acidez {Section for in-country partner information, to be customized by the ICP}Premium, then the Q Logoshould be added to the report 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. Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE CUP 85+ 80 - 84.99 < 80 GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including PrimaryIf the final classification is and no more than 5 Secondary defects both Primary and Secondary defects 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 TGBelow Specialty Grade, the Qlogo should not be added
  • 12. Final Classification Technical Report 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:If the coffee does not Exporter: Grading Date: DIFFERENTIATION AND QUALIFICATION BASELINE SAMPLE BASELINE SAMPLE Fragrance/Aroma 7.14 7.67 Uniformity 10.00 10.00meet the minimum 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 TOTAL CUP POINTS 80.00 82.67requirements for Q, a Cup Grade Classification Q Grade/Premium Green Grading Category 1 Defects 3 Category 2 Defects 6 Total Green Defects 0 Classification Below Specialty GradeTechnical Report will Roasted Coffee #of Quakers 4 Classification Below Specialty Grade Final Classification Below Specialty Gradeautomatically be Fragrance/Aroma 8.0 7.5 BASELINE SAMPLEgenerated Balance 7.0 Flavor/Sabor 6.5 6.0 Body/Cuerpo Aftertaste/ResabioThe Q Logo should Acidity/Acidez {Section for in-country partner information, to be customized by the ICP}not be added toTechnical Reports 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. Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE CUP 85+ 80 - 84.99 < 80 GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including Primary and no more than 5 Secondary defects both Primary and Secondary defects 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
  • 13. Final ClassificationGreen, Roasted, and Cup eachreceive their own classification,however the final classification is acombination of all three anddetermines whether a coffee is Q ornot.
  • 14. Last Steps Country of Origin: Farm Name/Nombre Finca: Lot Number/Numero de lote: Q Certified Coffee SUMMARY OF RESULTS Number of Bags: Bag Weight: Grading Location: Mill/Beneficio: Coffee Year: ICO Number: Grading Date: Exporter: Contact (phone/email): DIFFERENTIATION AND QUALIFICATION BASELINE SAMPLE BASELINE SAMPLE Fragrance/Aroma 7.14 7.50 Uniformity 10.00 10.00 Flavor/Sabor 7.14 7.50 Clean Cup/Limpieza 10.00 10.00 Aftertaste/Resabio 7.14 7.50 Sweetness/Dulzor 10.00 10.00 Acidity/Acidez 7.14 7.50 Cupper Points/Puntaje Catador 7.16 7.50 Body/Cuerpo 7.14 7.50 BASELINE SAMPLE TOTAL CUP POINTSSave only the Q Grading Report Balance 7.14 7.50 80.00 82.50 Cup Grade Classification Q Grade/Premium Green Grading Moisture 12.0%as a pdf Category 1 Defects 2 Category 2 Defects 1 Total Green Defects 3 Classification Q Grade/Premium Roasted Coffee #of Quakers 1 Classification Q Grade/Premium Final Classification Q Grade/PremiumSend the pdf of the Q Grading Fragrance/Aroma 7.5 BASELINE SAMPLEReport only to owner of the Balance 7.0 6.5 Flavor/Saborcoffee. The excel spreadsheet 6.0must not be released outside of Body/Cuerpo Aftertaste/Resabiothe ICP. Acidity/Acidez {Section for in-country partner information, to be customized by the ICP}Send a copy of the full excel The Definition of Qspreadsheet report to: The Q is synonymous 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.lkubota@scaa.org Q GRADE/SPECIALTY Q GRADE/PREMIUM BELOW Q GRADE CUP 85+ 80 - 84.99 < 80 GREEN Coffee can have 0 Primary defects No more than 8 defects, including > 8 defects, including Primary and no more than 5 Secondary defects both Primary and Secondary defects 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 October 2008 TG

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