How do we perform quality control and ensure consistency and quality of our coffee? I’m answering it in our new podcast episode.Once we receive the coffee, we sample and profile it with a trial-and-error process until we find the flavor profile we want. We then cup it according to the SCA (Specialty Coffee Association) and give it a score with all the flavor attributes that you can find on our website.Then, once we profiled it to match our target, what do we do to get the same result every week?The SCA cupping sheet is a tool to evaluate if coffee is a specialty coffee(80+ points) or a commodity coffee. For our purpose use the same cupping protocol with a different scoring sheet internally created.First, we rest the coffee for 2 days, sometimes 4. We use the 10 most important attributes of coffee with a 3-point scoring scale and allow a tolerance of 5%. Besides this, we also check the whole bean color and ground color with a 3% tolerance as color is one of the main drivers for flavor. Finally, we also add another layer by brewing it a week after, just to ensure a good extraction and flavor matching with filter and espresso.Check out our podcast for more!