[{"data":1,"prerenderedAt":174},["ShallowReactive",2],{"guides-en-GB-production-cupping-protocol":3},{"kind":4,"guide":5,"categorySlugs":166},"guide",{"key":6,"slug":6,"slugs":7,"category":14,"order":15,"schema":16,"title":17,"seoTitle":18,"description":19,"excerpt":20,"keywords":21,"published":29,"updated":29,"readingMinutes":30,"cover":31,"related":34,"body":59,"faq":88,"products":95,"sources":104,"paths":109,"slugMap":110,"categorySlug":165},"production-cupping-protocol",{"de-DE":8,"fr-FR":9,"es-ES":10,"es-419":10,"pt-BR":11,"pt-PT":11,"it-IT":12,"nl-NL":13},"cupping-protokoll-fuer-die-produktion","protocole-de-cupping-en-production","protocolo-de-catacion-en-produccion","protocolo-de-prova-na-producao","protocollo-di-cupping-in-produzione","cuppingprotocol-voor-productie","quality",72,"HowTo","A cupping protocol for production, not competitions","Production Cupping Protocol for Roasteries","How roasteries cup production batches: sampling, ratios, timing, blind triangulation against a reference, simple scoring, and release or hold decisions.","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.",{"primary":22,"secondary":23,"intent":28},"production cupping",[24,25,26,27],"coffee cupping protocol","cupping for quality control","triangulation cupping","coffee cupping ratio","informational","2026-10-09",6,{"figure":32,"kicker":33},"8.25 g","Cupping",[35,43,52],{"key":36,"slug":36,"category":14,"title":37,"excerpt":38,"readingMinutes":39,"updated":29,"cover":40},"coffee-roastery-qc-programme","Building a QC programme for a roastery","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.",7,{"figure":41,"kicker":42},"QC","Quality",{"key":44,"slug":44,"category":45,"title":46,"excerpt":47,"readingMinutes":48,"updated":29,"cover":49},"grading-and-cupping-green-coffee","green-coffee","Grading and cupping green coffee before you buy","A buying decision needs two kinds of evidence: what the green coffee looks like in your hand, and how it tastes on the table. A practical grading and cupping routine for roasters.",8,{"figure":50,"kicker":51},"350 g","Grading",{"key":53,"slug":53,"category":14,"title":54,"excerpt":55,"readingMinutes":39,"updated":29,"cover":56},"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":57,"kicker":58},"RoR","Profiling",[60,62,64,74,76,84,86],{"p":61},"Buying cups judge a coffee's quality. Production cups judge sameness. That changes the method: you compare each batch with a reference batch of the same coffee, blind, and decide whether it can be released.",{"h2":63},"The method",{"ol":65,"steps":73},[66,67,68,69,70,71,72],"Keep a reference batch for each coffee: a recent batch you approved, stored sealed, replaced regularly.","Take a sample from each batch to be checked, rested for the same time as the reference.","Grind and set cups at a fixed ratio. Many roasteries use the SCA cupping ratio of 8.25 g of coffee per 150 ml of water, with water at about 93°C.","Set the batch and the reference blind, ideally as a triangle: two cups of one and one of the other, so tasters must find the odd one out.","Break the crust at around four minutes, skim, then taste as it cools.","Record: same or different, and if different, how (darker, flatter, defect).","Decide: release, hold for a second cup, reblend, or downgrade.",true,{"h2":75},"Keep it honest",{"checklist":77,"title":83},[78,79,80,81,82],"Code cups so tasters do not know which is which","Use the same grinder, water and timing every session","Clean the grinder between coffees","Have more than one taster when possible","Record results against the batch number","Controls",{"h2":85},"Scoring",{"p":87},"A full 100-point form is slow for daily production. Many roasteries use a short form: pass or fail against the reference, a few descriptors, and a defect check. Keep full scoring for new lots and supplier decisions.",[89,92],{"q":90,"a":91},"What is triangulation in cupping?","A blind test with three cups, two the same and one different. Tasters identify the odd one. It shows whether a difference can actually be tasted.",{"q":93,"a":94},"How long after roasting should production be cupped?","Cup batches and references at the same rest time. Many protocols cup within a day of roasting for consistency checks.",[96,100],{"target":97,"label":98,"note":99},"page:sample-management","Cupping sessions","Blind sessions with results stored against batches.",{"target":101,"label":102,"note":103},"page:factory","Reference batches","Approved batches marked as references for each coffee.",[105],{"name":106,"title":107,"url":108},"Specialty Coffee Association","Protocols and best practices","https:\u002F\u002Fsca.coffee\u002Fresearch\u002Fprotocols-best-practices",{"en-US":6,"en-GB":6,"de-DE":8,"es-ES":10,"es-419":10,"fr-FR":9,"it-IT":12,"ja-JP":6,"pt-BR":11,"nl-NL":13,"el-GR":6,"fi-FI":6,"et-EE":6,"lv-LV":6,"lt-LT":6,"sk-SK":6,"sl-SI":6,"pt-PT":11},{"how-to-start-a-coffee-roasting-business":111,"coffee-roastery-business-plan":112,"coffee-roastery-startup-costs":113,"roastery-premises-and-planning-permission":114,"register-a-food-business-as-a-coffee-roaster":115,"haccp-plan-for-coffee-roasters":116,"insurance-for-coffee-roasters":117,"business-structure-for-a-roastery":118,"how-to-price-wholesale-coffee":119,"retail-coffee-pricing":120,"gross-margin-per-kg":121,"roastery-cash-flow":122,"staffing-a-roastery":123,"roastery-production-planning":124,"batch-scheduling-for-roasters":125,"roast-loss-and-shrinkage":126,"roastery-stock-control":127,"choosing-a-coffee-roaster":128,"gas-vs-electric-coffee-roasters":129,"new-vs-used-coffee-roaster":130,"buying-a-used-coffee-roaster-checklist":131,"importing-a-coffee-roaster":132,"afterburners-and-roaster-emissions":133,"roastery-extraction-and-ventilation":134,"commercial-coffee-grinders-for-roasteries":135,"coffee-packing-lines-and-heat-sealers":136,"coffee-roaster-maintenance-schedule":137,"leasing-vs-buying-roastery-equipment":138,"how-to-buy-green-coffee":139,"green-coffee-importers-vs-direct-trade":140,"importing-green-coffee-into-the-uk":141,"green-coffee-contracts-and-incoterms":142,"green-coffee-samples-and-sample-roasting":143,"grading-and-cupping-green-coffee":44,"green-coffee-moisture-and-density":144,"storing-green-coffee":145,"green-coffee-landed-cost":146,"selling-wholesale-coffee-to-cafes":147,"cafe-wholesale-account-terms":148,"coffee-subscription-business":149,"selling-coffee-online":150,"selling-coffee-at-markets-and-events":151,"private-label-coffee":152,"b2b-coffee-pricing-tiers":153,"coffee-labelling-uk":154,"allergens-for-coffee-roasters":155,"vat-on-coffee":156,"coffee-traceability":157,"food-safety-records-for-roasters":158,"roast-profiling-for-consistency":53,"coffee-roastery-qc-programme":36,"production-cupping-protocol":6,"development-time-and-roast-logging":159,"coffee-roasting-software-buyers-guide":160,"when-to-buy-a-second-roaster":161,"contract-roasting":162,"hiring-a-head-roaster":163,"multi-site-roastery":164},"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","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","food-safety-records-for-roasters","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":167,"running":168,"equipment":169,"green-coffee":170,"selling":171,"compliance":172,"quality":165,"scaling":173},"starting-a-roastery","running-a-roastery","roasting-equipment","green-coffee-buying","selling-coffee","compliance","scaling-a-roastery",1791626954284]