[{"data":1,"prerenderedAt":188},["ShallowReactive",2],{"guides-en-GB-coffee-roastery-qc-programme":3},{"kind":4,"guide":5,"categorySlugs":181},"guide",{"key":6,"slug":6,"slugs":7,"category":16,"order":17,"schema":18,"title":19,"seoTitle":20,"description":21,"excerpt":22,"keywords":23,"published":31,"updated":31,"readingMinutes":32,"cover":33,"related":36,"body":60,"faq":103,"products":110,"sources":123,"paths":124,"slugMap":125,"categorySlug":180},"coffee-roastery-qc-programme",{"de-DE":8,"fr-FR":9,"es-ES":10,"es-419":11,"pt-BR":12,"pt-PT":13,"it-IT":14,"nl-NL":15},"qualitaetskontrolle-in-der-kaffeeroesterei","programme-de-controle-qualite-en-torrefaction","programa-de-control-de-calidad-en-el-tostadero","programa-de-control-de-calidad-en-la-tostaduria","programa-de-controle-de-qualidade-na-torrefacao","programa-de-controlo-de-qualidade-na-torrefacao","programma-di-controllo-qualita-in-torrefazione","kwaliteitscontrole-in-de-koffiebranderij","quality",71,"HowTo","Building a QC programme for a roastery","Coffee Roastery Quality Control Programme","How to build a roastery QC programme: green checks, roast logs, colour, cupping, packed product checks, release rules, complaints and what to measure.","Quality control is a set of small, regular checks with clear rules for what happens when one fails. A programme a small roastery can run every week.",{"primary":24,"secondary":25,"intent":30},"coffee roastery quality control",[26,27,28,29],"coffee qc program","roast colour measurement","qc coffee roasting","coffee quality checks","informational","2026-10-09",7,{"figure":34,"kicker":35},"QC","Quality",[37,45,52],{"key":38,"slug":38,"category":16,"title":39,"excerpt":40,"readingMinutes":41,"updated":31,"cover":42},"production-cupping-protocol","A cupping protocol for production, not competitions","Production cupping answers one question: is this batch the same as the reference? A simpler, faster method than full scoring, with the controls that keep it honest.",6,{"figure":43,"kicker":44},"8.25 g","Cupping",{"key":46,"slug":46,"category":16,"title":47,"excerpt":48,"readingMinutes":32,"updated":31,"cover":49},"roast-profiling-for-consistency","Roast profiling basics for consistency, not just flavour","A profile is a recipe that anyone trained can repeat. The business value of profiling is not one perfect batch, but the same good batch every week on any shift.",{"figure":50,"kicker":51},"RoR","Profiling",{"key":53,"slug":53,"category":54,"title":55,"excerpt":56,"readingMinutes":41,"updated":31,"cover":57},"food-safety-records-for-roasters","compliance","Food safety records a roastery should keep","An inspector judges your food safety system by its records. A short, complete set kept every day beats a thick folder filled in the night before. What to record, and how often.",{"figure":58,"kicker":59},"Records","Food safety",[61,63,65,76,78,99,101],{"p":62},"QC catches problems before customers do. It also gives you evidence when a customer says this week's coffee tastes different: you can show the batch log, the colour reading and the cupping notes.",{"h2":64},"The programme, step by step",{"ol":66,"steps":75},[67,68,69,70,71,72,73,74],"**Green in:** check every delivery against the approved sample: moisture, smell, visible defects, and an arrival cup. See [grading and cupping](guide:grading-and-cupping-green-coffee).","**Every batch:** log the roast and compare it with the reference profile and tolerances. See [roast profiling](guide:roast-profiling-for-consistency).","**Roast colour:** measure each batch, or a sample of batches, with a colour meter if you have one, against a target band per coffee.","**Cup production:** cup a set of the week's batches against the reference, blind. See [production cupping](guide:production-cupping-protocol).","**Release:** batches within tolerance are released; anything outside is held until cupped and approved, reblended or downgraded.","**Packed product:** check weights, seals, labels and lot codes at the start of each run.","**Complaints:** link every complaint to a batch, investigate and record the outcome.","**Review monthly:** batches out of tolerance, complaints, cupping scores by coffee.",true,{"h2":77},"What to measure",{"table":79},{"head":80,"rows":83},[81,82],"Measure","Why",[84,87,90,93,96],[85,86],"Batches within profile tolerance","The single best indicator of consistency",[88,89],"Roast colour against target","Catches drift that taste alone can miss",[91,92],"Roast loss per coffee","Shifts in loss signal changes in green or roasting",[94,95],"Cupping score vs reference","The customer-facing check",[97,98],"Complaints per 1,000 kg","Trend over time",{"h2":100},"Keep it small enough to happen",{"p":102},"A QC programme that takes three hours a day will be skipped in a busy week. Start with batch logs, a colour check and one weekly cupping session, then add measures as the team grows.",[104,107],{"q":105,"a":106},"Do I need a roast colour meter?","It is not essential, but it gives an objective number that helps catch drift. Many roasteries add one once wholesale volume grows.",{"q":108,"a":109},"How often should a roastery cup its production?","Many cup a selection of each week's production, and every new lot and every batch outside tolerance.",[111,115,119],{"target":112,"label":113,"note":114},"page:factory","Batch logs against a reference","Every batch compared with its profile.",{"target":116,"label":117,"note":118},"page:roasting","QC holds and releases","Batches held, approved or downgraded in the plan.",{"target":120,"label":121,"note":122},"page:sample-management","Cupping records","Scores and notes linked to lots and batches.",[],{"en-US":6,"en-GB":6,"de-DE":8,"es-ES":10,"es-419":11,"fr-FR":9,"it-IT":14,"ja-JP":6,"pt-BR":12,"nl-NL":15,"el-GR":6,"fi-FI":6,"et-EE":6,"lv-LV":6,"lt-LT":6,"sk-SK":6,"sl-SI":6,"pt-PT":13},{"how-to-start-a-coffee-roasting-business":126,"coffee-roastery-business-plan":127,"coffee-roastery-startup-costs":128,"roastery-premises-and-planning-permission":129,"register-a-food-business-as-a-coffee-roaster":130,"haccp-plan-for-coffee-roasters":131,"insurance-for-coffee-roasters":132,"business-structure-for-a-roastery":133,"how-to-price-wholesale-coffee":134,"retail-coffee-pricing":135,"gross-margin-per-kg":136,"roastery-cash-flow":137,"staffing-a-roastery":138,"roastery-production-planning":139,"batch-scheduling-for-roasters":140,"roast-loss-and-shrinkage":141,"roastery-stock-control":142,"choosing-a-coffee-roaster":143,"gas-vs-electric-coffee-roasters":144,"new-vs-used-coffee-roaster":145,"buying-a-used-coffee-roaster-checklist":146,"importing-a-coffee-roaster":147,"afterburners-and-roaster-emissions":148,"roastery-extraction-and-ventilation":149,"commercial-coffee-grinders-for-roasteries":150,"coffee-packing-lines-and-heat-sealers":151,"coffee-roaster-maintenance-schedule":152,"leasing-vs-buying-roastery-equipment":153,"how-to-buy-green-coffee":154,"green-coffee-importers-vs-direct-trade":155,"importing-green-coffee-into-the-uk":156,"green-coffee-contracts-and-incoterms":157,"green-coffee-samples-and-sample-roasting":158,"grading-and-cupping-green-coffee":159,"green-coffee-moisture-and-density":160,"storing-green-coffee":161,"green-coffee-landed-cost":162,"selling-wholesale-coffee-to-cafes":163,"cafe-wholesale-account-terms":164,"coffee-subscription-business":165,"selling-coffee-online":166,"selling-coffee-at-markets-and-events":167,"private-label-coffee":168,"b2b-coffee-pricing-tiers":169,"coffee-labelling-uk":170,"allergens-for-coffee-roasters":171,"vat-on-coffee":172,"coffee-traceability":173,"food-safety-records-for-roasters":53,"roast-profiling-for-consistency":46,"coffee-roastery-qc-programme":6,"production-cupping-protocol":38,"development-time-and-roast-logging":174,"coffee-roasting-software-buyers-guide":175,"when-to-buy-a-second-roaster":176,"contract-roasting":177,"hiring-a-head-roaster":178,"multi-site-roastery":179},"how-to-start-a-coffee-roasting-business","coffee-roastery-business-plan","coffee-roastery-startup-costs","roastery-premises-and-planning-permission","register-a-food-business-as-a-coffee-roaster","haccp-plan-for-coffee-roasters","insurance-for-coffee-roasters","business-structure-for-a-roastery","how-to-price-wholesale-coffee","retail-coffee-pricing","gross-margin-per-kg","roastery-cash-flow","staffing-a-roastery","roastery-production-planning","batch-scheduling-for-roasters","roast-loss-and-shrinkage","roastery-stock-control","choosing-a-coffee-roaster","gas-vs-electric-coffee-roasters","new-vs-used-coffee-roaster","buying-a-used-coffee-roaster-checklist","importing-a-coffee-roaster","afterburners-and-roaster-emissions","roastery-extraction-and-ventilation","commercial-coffee-grinders-for-roasteries","coffee-packing-lines-and-heat-sealers","coffee-roaster-maintenance-schedule","leasing-vs-buying-roastery-equipment","how-to-buy-green-coffee","green-coffee-importers-vs-direct-trade","importing-green-coffee-into-the-uk","green-coffee-contracts-and-incoterms","green-coffee-samples-and-sample-roasting","grading-and-cupping-green-coffee","green-coffee-moisture-and-density","storing-green-coffee","green-coffee-landed-cost","selling-wholesale-coffee-to-cafes","cafe-wholesale-account-terms","coffee-subscription-business","selling-coffee-online","selling-coffee-at-markets-and-events","private-label-coffee","b2b-coffee-pricing-tiers","coffee-labelling-uk","allergens-for-coffee-roasters","vat-on-coffee","coffee-traceability","development-time-and-roast-logging","coffee-roasting-software-buyers-guide","when-to-buy-a-second-roaster","contract-roasting","hiring-a-head-roaster","multi-site-roastery","roasting-quality",{"starting":182,"running":183,"equipment":184,"green-coffee":185,"selling":186,"compliance":54,"quality":180,"scaling":187},"starting-a-roastery","running-a-roastery","roasting-equipment","green-coffee-buying","selling-coffee","scaling-a-roastery",1791626954283]