Embed Size (px)
DESCRIPTION
Citation preview
Q Grading SystemGrading and Reporting Results
THE COFFEE QUALITY INSTITUTE
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
SCAA green grading forms are also available on the web site at the above address
Green Grading Results
Results are entered in the Q Certificate Master worksheet, under the physical grading tab
We now require that you include the moisture reading
Enter the total number of defects, the worksheet
calculates the equivalentsautomatically
GREEN GRADING
Full Defects CATEGORY 2 Full Defects
Total Category 1* 0
Moisture:
0Green Defects
Classification
DEFECT TYPE # of Quakers
0
Agtron Reading (Optional):
Roasted Defects
Classification Q Grade/Specialty
0
0
CATEGORY 1
Full Black / Completamente negros Partial Black / Parcialmente negro
Full Sour / Completamente agrios Partial Sour / Parcialmente agrio
Dried Cherry / Cerezos secos Parchment / Pergamino
Fungus Damage / Daño de hongo Floater / Flotadores
Severe Insect Damage / Daño severo de broca
Immature/Unripe / Inmaduros
Foreign Matter / Materia extraña Withered / Arrugados
Shell / Conchas
Broken/Chipped/Cut / Cortados/Quebrados*totals automatically adjusted for defect equivalents
ROASTED COFFEE
Total Category 2*
Hull/Husk / Pulpa o cáscara
Q Grade/Specialty
Slight Insect Damage / Daño menor de insecto
Roasting
Samples must be roasted according to the SCAA Roasting Protocol
The SCAA’s Roasting and Cupping Protocols are available at http://www.coffeeinstitute.org/q_protocols.asp
Roasted Grading ResultsOne Q Grader must review the roasted sample for quakers
The total number of quakers should be reported in the in the Q Certificate Master worksheet, under the physical grading tab
Include an Agtron reading if available
The coffee classification is automatically determined by the worksheet and
transferred to the Q Grading Report
GREEN GRADING
Full Defects CATEGORY 2 Full Defects
Total Category 1* 0
Moisture:
0Green Defects
Classification
DEFECT TYPE # of Quakers
0
Agtron Reading (Optional):
Roasted Defects
Classification Q Grade/Specialty
0
0
CATEGORY 1
Full Black / Completamente negros Partial Black / Parcialmente negro
Full Sour / Completamente agrios Partial Sour / Parcialmente agrio
Dried Cherry / Cerezos secos Parchment / Pergamino
Fungus Damage / Daño de hongo Floater / Flotadores
Severe Insect Damage / Daño severo de broca
Immature/Unripe / Inmaduros
Foreign Matter / Materia extraña Withered / Arrugados
Shell / Conchas
Broken/Chipped/Cut / Cortados/Quebrados*totals automatically adjusted for defect equivalents
ROASTED COFFEE
Total Category 2*
Hull/Husk / Pulpa o cáscara
Q Grade/Specialty
Slight Insect Damage / Daño menor de insecto
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
Entering Cup Scores
Enter the sample number
Enter the names of the Q Graders
Enter their scores
Add notes if available
The worksheet calculates the average and automatically transfers the data to the
Q Grading Report
Name 1 Name 2 Name 30 0 0 0 0.000 0 0 0 0.000 0 0 0 0.000 0 0 0 0.000 0 0 0 0.000 0 0 0 0.000 0 0 0 0.000 0 0 0 0.000 0 0 0 0.000 0 0 0 0.000 0 0 0 0.00
Notes from Q Grader #1:
Notes from Q Grader #2:
Notes from Q Grader #3:
xxxx
TOTAL SCORE:
AcidityBody
UniformityBalance
Clean CupSweetness
Overall
MEAN SCORE
FragranceFlavor
Aftertaste
SAMPLE # Q GraderTOTAL SUM
The Q Grading Report
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 7.14 8.00 80.00 85.33
Cup Grade
Green GradingCategory 1 Defects 0Category 2 Defects 3Total Green Defects 0
Roasted Coffee
#of Quakers 2
{Section for in-country partner information, to be customized by the ICP}
CUPGREEN
ROASTED
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
0 Quakers
rev July 4, 2008 TG
BELOW Q GRADE< 80> 8 defects, including Primary
> 3 QuakersNo more than 3 Quakers
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
Q GRADE/PREMIUM80 - 84.99No more than 8 defects, including
Q GRADE/SPECIALTY85+Coffee can have 0 Primary defects
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.
The Definition of Q
TOTAL CUP POINTS
Q Grade/Specialty
Q Grade/Specialty
Q Grade/Premium
Q Grade/Premium
Classification
Classification
Classification
Final Classification
Q Certified Coffee
SUMMARY OF RESULTS
Farm name/Nombre Finca:
Lot Number/Numero de lote:
Number of Bags:
Bag Weight:
Mill/Beneficio:
DIFFERENTIATION AND QUALIFICATION
Exporter:
Grading Location:
Grading Date:
Coffee Year:ICO Number:
6.0
6.5
7.0
7.5
8.0
Fragrance/Aroma
Flavor/Sabor
Aftertaste/Resabio
Acidity/Acidez
Body/Cuerpo
Balance
BASELINE
SAMPLE
Additional InformationThe in-country partner must enter the information about the lot, owner and grading location
Remember to include the email or phone contact for the seller
Contact (phone/email):
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
Balance 7.14 7.50 80.00 82.50
Cup Grade
Green Grading Moisture 12.0%Category 1 Defects 2Category 2 Defects 1Total Green Defects 3
Roasted Coffee
#of Quakers 1
{Section for in-country partner information, to be customized by the ICP}
CUPGREEN
ROASTED
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
Country of Origin:
0 Quakers
rev October 2008 TG
BELOW Q GRADE< 80> 8 defects, including Primary
> 3 QuakersNo more than 3 Quakers
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
The Q is synonymous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
Q GRADE/PREMIUM80 - 84.99No more than 8 defects, including
Q GRADE/SPECIALTY85+Coffee can have 0 Primary defects
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.
The Definition of Q
Q Grade/Premium
Q Grade/Premium
Q Grade/Premium
Q Grade/Premium
Classification
Classification
Classification
Final Classification
Q Certified Coffee
SUMMARY OF RESULTS
Farm Name/Nombre Finca:
Lot Number/Numero de lote:
Number of Bags:
Bag Weight:
Grading Location:
Mill/Beneficio:
TOTAL CUP POINTS
DIFFERENTIATION AND QUALIFICATION
Exporter:
Grading Date:
Coffee Year:
ICO Number:
6.0
6.5
7.0
7.5
Fragrance/Aroma
Flavor/Sabor
Aftertaste/Resabio
Acidity/Acidez
Body/Cuerpo
Balance
BASELINE
SAMPLE
In-Country Partner Info
The in-country partner may customize the Q Grading report with their logo and other information
Final ClassificationThe Q Grading Report will automatically generate a final classification
There are two classifications within specialty grade, specialty and premium. Both are considered Q.
If the classification is Q Grade/Specialty or Q Grade/Premium, then the Q Logo should be added to the report
If the final classification is Below Specialty Grade, the Q logo should not be added
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 80.00 85.33
Cup Grade
Green GradingCategory 1 Defects 0Category 2 Defects 3Total Green Defects 0
Roasted Coffee
#of Quakers 2
{Section for in-country partner information, to be customized by the ICP}
CUPGREEN
ROASTED
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
0 Quakers
rev July 4, 2008 TG
BELOW Q GRADE< 80> 8 defects, including Primary
> 3 QuakersNo more than 3 Quakers
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
Q GRADE/PREMIUM80 - 84.99No more than 8 defects, including
Q GRADE/SPECIALTY85+Coffee can have 0 Primary defects
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.
The Definition of Q
TOTAL CUP POINTS
Q Grade/Specialty
Q Grade/Specialty
Q Grade/Premium
Q Grade/Premium
Classification
Classification
Classification
Final Classification
Q Certified Coffee
SUMMARY OF RESULTS
Farm name/Nombre Finca:
Lot Number/Numero de lote:
Number of Bags:
Bag Weight:
Mill/Beneficio:
DIFFERENTIATION AND QUALIFICATION
Exporter:
Grading Location:
Grading Date:
Coffee Year:ICO Number:
6.0
6.5
7.0
7.5
8.0
Fragrance/Aroma
Flavor/Sabor
Aftertaste/Resabio
Acidity/Acidez
Body/Cuerpo
Balance
BASELINE
SAMPLE
Final Classification
If the coffee does not meet the minimum requirements for Q, a Technical Report will automatically be generated
The Q Logo should not be added to Technical Reports
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 7.14 7.67 80.00 82.67
Cup Grade
Green GradingCategory 1 Defects 3Category 2 Defects 6Total Green Defects 0
Roasted Coffee
#of Quakers 4
{Section for in-country partner information, to be customized by the ICP}
CUPGREEN
ROASTED
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
0 Quakers
rev July 4, 2008 TG
BELOW Q GRADE< 80> 8 defects, including Primary
> 3 QuakersNo more than 3 Quakers
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
The Q is synonmous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
Q GRADE/PREMIUM80 - 84.99No more than 8 defects, including
Q GRADE/SPECIALTY85+Coffee can have 0 Primary defects
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.
The Definition of Q
TOTAL CUP POINTS
Q Grade/Premium
Below Specialty Grade
Below Specialty Grade
Below Specialty Grade
Classification
Classification
Classification
Final Classification
Technical Report
SUMMARY OF RESULTS
Farm name/Nombre Finca:
Lot Number/Numero de lote:
Number of Bags:
Bag Weight:
Mill/Beneficio:
DIFFERENTIATION AND QUALIFICATION
Exporter:
Grading Location:
Grading Date:
Coffee Year:ICO Number:
6.0
6.5
7.0
7.5
8.0
Fragrance/Aroma
Flavor/Sabor
Aftertaste/Resabio
Acidity/Acidez
Body/Cuerpo
Balance
BASELINE
SAMPLE
Final Classification
Green, Roasted, and Cup each receive their own classification, however the final classification is a combination of all three and determines whether a coffee is Q or not.
Last Steps
Save only the Q Grading Report as a pdf
Send the pdf of the Q Grading Report only to owner of the coffee. The excel spreadsheet must not be released outside of the ICP.
Send a copy of the full excel spreadsheet report to: [email protected]
Contact (phone/email):
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
Balance 7.14 7.50 80.00 82.50
Cup Grade
Green Grading Moisture 12.0%Category 1 Defects 2Category 2 Defects 1Total Green Defects 3
Roasted Coffee
#of Quakers 1
{Section for in-country partner information, to be customized by the ICP}
CUPGREEN
ROASTED
The Q Grading System was developed by the Coffee Quality Institute | www.coffeeinstitute.org
Country of Origin:
0 Quakers
rev October 2008 TG
BELOW Q GRADE< 80> 8 defects, including Primary
> 3 QuakersNo more than 3 Quakers
and no more than 5 Secondary defects both Primary and Secondary defects and Secondary defects
The Q is synonymous with the term Specialty Coffee. To be considered a Q Certified Coffee, coffee must meet
Q GRADE/PREMIUM80 - 84.99No more than 8 defects, including
Q GRADE/SPECIALTY85+Coffee can have 0 Primary defects
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.
The Definition of Q
Q Grade/Premium
Q Grade/Premium
Q Grade/Premium
Q Grade/Premium
Classification
Classification
Classification
Final Classification
Q Certified Coffee
SUMMARY OF RESULTS
Farm Name/Nombre Finca:
Lot Number/Numero de lote:
Number of Bags:
Bag Weight:
Grading Location:
Mill/Beneficio:
TOTAL CUP POINTS
DIFFERENTIATION AND QUALIFICATION
Exporter:
Grading Date:
Coffee Year:
ICO Number:
6.0
6.5
7.0
7.5
Fragrance/Aroma
Flavor/Sabor
Aftertaste/Resabio
Acidity/Acidez
Body/Cuerpo
Balance
BASELINE
SAMPLE
