[{"data":1,"prerenderedAt":190},["ShallowReactive",2],{"guides-en-US-coffee-roastery-qc-programme":3},{"kind":4,"guide":5,"categorySlugs":183},"guide",{"key":6,"slug":6,"category":7,"order":8,"schema":9,"title":10,"seoTitle":11,"description":12,"excerpt":13,"keywords":14,"published":22,"updated":22,"readingMinutes":23,"cover":24,"related":27,"body":51,"faq":94,"products":101,"sources":114,"locale":115,"sourceHash":116,"translated":117,"paths":118,"slugMap":127,"categorySlug":182},"coffee-roastery-qc-programme","quality",71,"HowTo","Building a QC program for a roastery","Coffee Roastery Quality Control Program","How to build a roastery QC program: green checks, roast logs, color, 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 program a small roastery can run every week.",{"primary":15,"secondary":16,"intent":21},"coffee roastery quality control",[17,18,19,20],"coffee qc program","roast colour measurement","qc coffee roasting","coffee quality checks","informational","2026-10-09",7,{"figure":25,"kicker":26},"QC","Quality",[28,36,43],{"key":29,"slug":29,"category":7,"title":30,"excerpt":31,"readingMinutes":32,"updated":22,"cover":33},"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":34,"kicker":35},"8.25 g","Cupping",{"key":37,"slug":37,"category":7,"title":38,"excerpt":39,"readingMinutes":23,"updated":22,"cover":40},"roast-profiling-for-consistency","Roast profiling basics for consistency, not just flavor","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":41,"kicker":42},"RoR","Profiling",{"key":44,"slug":44,"category":45,"title":46,"excerpt":47,"readingMinutes":32,"updated":22,"cover":48},"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":49,"kicker":50},"Records","Food safety",[52,54,56,67,69,90,92],{"p":53},"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 color reading and the cupping notes.",{"h2":55},"The program, step by step",{"ol":57,"steps":66},[58,59,60,61,62,63,64,65],"**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 color:** measure each batch, or a sample of batches, with a color 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":68},"What to measure",{"table":70},{"head":71,"rows":74},[72,73],"Measure","Why",[75,78,81,84,87],[76,77],"Batches within profile tolerance","The single best indicator of consistency",[79,80],"Roast color against target","Catches drift that taste alone can miss",[82,83],"Roast loss per coffee","Shifts in loss signal changes in green or roasting",[85,86],"Cupping score vs reference","The customer-facing check",[88,89],"Complaints per 1,000 kg","Trend over time",{"h2":91},"Keep it small enough to happen",{"p":93},"A QC program that takes three hours a day will be skipped in a busy week. Start with batch logs, a color check and one weekly cupping session, then add measures as the team grows.",[95,98],{"q":96,"a":97},"Do I need a roast color meter?","It is not essential, but it gives an objective number that helps catch drift. Many roasteries add one once wholesale volume grows.",{"q":99,"a":100},"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.",[102,106,110],{"target":103,"label":104,"note":105},"page:factory","Batch logs against a reference","Every batch compared with its profile.",{"target":107,"label":108,"note":109},"page:roasting","QC holds and releases","Batches held, approved or downgraded in the plan.",{"target":111,"label":112,"note":113},"page:sample-management","Cupping records","Scores and notes linked to lots and 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