Q Grader Assessment with Coffee Logic, Sydney
Oct
25
Written by:
25/10/2011 4:00 PM
Last week I finished off my Q Grader assessment with Coffee Logic in Sydney. The philosophy behind the Q Coffee System is that the taste of coffee is affected by the many variables in roasting and brewing. Q Coffees™ certify that the beans are among the highest quality in the world; properly processed with characteristics that distinguish them from other coffees. All this boils down to the notion of the first step toward achieving a perfect cup of coffee is a good bean.
When a coffee moves through the Q Coffee System and becomes deemed as a Q Coffee™, it refers to an independent confirmation of quality that can truly ensure specialty status. Green coffee samples are submitted to an in-country partner, and 3 Licensed Q Graders (professionally accredited cuppers) cup and score the coffee.
Coffees that meet the standards for green, roasted, and cup quality are issued a Q Certificate. If a coffee does not meet specialty standards, it receives a technical report that explains why. There are just over a thousand Q Graders worldwide with the majority being located in coffee producing countries and associated with the coffee growers. There are only 10 registered licensed Q Graders in Australia right now.
Over the 5 days we covered the following over 22 exams:
Olfactory Skills
The Olfactory gland is the gland between the nasal passage and the throat. This gland recognizes aromatic compounds and molecules and sends this info to the brain.
Using the Le Nez du cafe kit we had to match two ‘blind’ sets together and also name 3 individual aromas. Each of the 4 sections of the SCAA flavour wheel was covered.
The 1st was Enzymatic aromas. These normally occur in light to medium roasts and feature flowery, fruity and Herby notes. These are quite pleasant to smell but differentiating between the different berry types is difficult.
The 2nd was sugar browning. These aromatics normally occur with medium to dark roasts and happen as the sugars in the coffee starts to caramelize. Aromatics in this section are cauterized into nutty, chocolaty and caramel notes.
The 3rd was dry distillation. Which are aromatic compounds that feature in darker roast profiles. The segments it this section include carbony, Spicy and resinious. Notable aromas in this section include tobacco, woody/piney, peppery and black currant.
The 4th section was aromatic taints. These aromatic occur when the very hydroscopic coffee bean easily absorbs odours from the environment, either from incorrect storage or processing. Aromas included earthy, medicinal, rubber, coffee pulp and straw.
Sensory Skills
I found this round of testing the hardest throughout the week. The sensory skills exams involved three modalities of salt, sour and sweet and 3 different strengths of each solution. The 1st few exams were relatively easy as we just had to identify what solution it was and the strength of the solution ie low medium or high.
The final exam was a mixture of the modalities and different strengths of each solution. For example 1 cup could have a low salt, high sour and medium sweet. We had to name each modality and the correct strength of each one.
Triangulation
Triangulation is a technique used in cupping contests throughout the world. There is 3 cupping cups. 2 have the same coffee inside them and 1 is different. You have to pick the odd cup out. Sounds easy and it relatively is when 2 of the cups are Sumatrans and 1 is an Ethiopian. But when they have 3 Brazilians from the same farm it can get quite tricky! I found it easiest to go by testing the fragrance and aroma. I could pick up the majority of the differences this way but cupped the ones i was struggling with. On most sets the cup i thought was different with the fragrance was the same as ithe result i came to in the cupping. We had 5 triangulation exams for pass with 6 sets in each exam. For a pass mark we could only get one set incorrect.
Matching pairs – acid identification
This exam involved the identification of 4 different acids that are found in coffee, Acetic, Malic, Citric and phosphoric. There were 6 sets of 4 samples of brewed coffee on the cupping bench. In 2 of the 4 cups acids were added. We had to identify the matching cups that had the acid added, name the acid that was added and also identify if the acid was added in a high or a low strength. Again the exam was quite hard and not very pleasant tasting the numerous acids! Glad i passed this one as numerous people from other classes are still yet to pass this one.
Roasted sample ID
This exam involved 4 different roasted samples. Each of the samples were roasted in different profiles, some in an improper manner. We had to use various coffee lab equipment such as moisture meters, agtrons and cupping to identify the roast profile. There were 4 roasts identified were, roasted too quickly, roasted to long, roasted too dark and roasted too short. A couple of profiles you could tell by the roast colour and grind, but for 1 or 2 the lab equipment came in very handy.
Green Grading to SCAA Specialty standard
This exam involved grading a 350g green bean sample and a 100g roasted sample.
The 1st green exam involved grading 2 x 350g samples in an hour timeframe. If any defect was missing or not counted, you failed. We had to evaluate the colour and odour then grade the beans to find any primary and then secondary defects. Primary defects (like fully black or fungus/insect damaged) will changed the cup quiliailty and if in the sample are given 1 full mark. Secondary defects ( like chipped or immature beans) effect the cup quality in some ways but mainly effect the way the roast looks. These are scored depending on the defect and their effect. For example 5 chipped beans are counted as 1 full defect. While 10 slight insect damaged are counted as 1 full defect. If a green sample has 1 or more full defect counted it is not a specialty grade coffee.
The roasted exam was quite straight forward. We had to examine the sample for Quakers. Quakers are easy to find in a roasted sample as they are very light or blond. Quakers are fermented or immature beans that have made it through the processed and grading systems. If 1 Quaker is found in a 100g roasted sample it is not a specialty coffee.
Cupping Testing
We were evaluated on our cupping technique and whether our scoring was similar to the rest of the tables. We were marked on 5 cupping sessions on the following origins, Brazils, Indonesians, East African, Central Americans and Colombian. The group was very experienced in cupping protol and our evaluations of the reference samples were in range. These were the only exams in the whole whole that all of the group passed 1st round. I enjoyed these the most as it was good to know that I was on track with my cupping.
The whole week was very intense but completely worthwile. For any info regarding the Q grade system and any details about cupping coffee and its protocols please contact brendan@merlo.com.au