[{"data":1,"prerenderedAt":167},["ShallowReactive",2],{"guides-et-EE-production-cupping-protocol":3},{"kind":4,"guide":5,"categorySlugs":159},"guide",{"key":6,"slug":6,"category":7,"order":8,"schema":9,"title":10,"seoTitle":11,"description":12,"excerpt":13,"published":14,"updated":14,"readingMinutes":15,"cover":16,"related":19,"body":44,"faq":72,"products":79,"sources":88,"locale":93,"sourceHash":94,"translated":95,"paths":96,"slugMap":103,"categorySlug":158},"production-cupping-protocol","quality",72,"HowTo","Cupping protokoll tootmiseks, mitte võistlusteks","Tootmise maitsmise protokoll röstijatele","Kuidas röstimisettevõtted cuppivad tootmispartiisid: proovide võtmine, suhted, ajastus, pime võrdlemine ja hindamisotsused.","Tootmise maitsmine vastab ühele küsimusele: kas see parti on sama, mis viide? Lihtsam ja kiirem meetod kui täiskohaline hindamine, koos kontrollidega, mis hoiavad selle ausana.","2026-10-09",6,{"figure":17,"kicker":18},"8.25 g","Maitsmine",[20,28,37],{"key":21,"slug":21,"category":7,"title":22,"excerpt":23,"readingMinutes":24,"updated":14,"cover":25},"coffee-roastery-qc-programme","Kvaliteedikontrolli programmi loomine kohviroastery jaoks","Kvaliteedikontroll on rida väikeseid, regulaarseid kontrolle, millel on selged reeglid, mis juhtub, kui üks ebaõnnestub. Programm, mida väike röster saab igal nädalal läbi viia.",7,{"figure":26,"kicker":27},"QC","Kvaliteet",{"key":29,"slug":29,"category":30,"title":31,"excerpt":32,"readingMinutes":33,"updated":14,"cover":34},"grading-and-cupping-green-coffee","green-coffee","Hindamine ja kohvi maitsmine enne ostmist","Ostutotsus vajab kahte tüüpi tõendeid: kuidas rohekohvi teie käes välja näeb ja kuidas see laual maitseb. Praktiline hindamise ja cupping rutiin rösteritele.",8,{"figure":35,"kicker":36},"350 g","Hindamine",{"key":38,"slug":38,"category":7,"title":39,"excerpt":40,"readingMinutes":24,"updated":14,"cover":41},"roast-profiling-for-consistency","Rösti profiilimise alused järjepidevuse jaoks, mitte ainult maitse","Profiil on retsept, mida iga koolitatud inimene saab korrata. Profiliseerimise äriväärtus ei seisne ühes ideaalses partis, vaid samas heas partis iga nädal igal vahetusel.",{"figure":42,"kicker":43},"RoR","Profiilimine",[45,47,49,59,61,69,70],{"p":46},"Kohvikruusid hindavad kohvi kvaliteeti. Tootmiskruusid hindavad ühtsust. See muudab meetodi: sa võrdled iga partiid sama kohvi viidete partiiga, pimedalt, ja otsustad, kas see võib vabastada.",{"h2":48},"Meetod",{"ol":50,"steps":58},[51,52,53,54,55,56,57],"Hoia iga kohvi jaoks viidatud partii: hiljutine partii, mille olete heaks kiitnud, hoitud suletuna ja regulaarselt vahetatud.","Võta proov igast partiist, et kontrollida, ja lase sel puhata sama kaua kui viidatud proov.","Jahvatage ja seadke tassid kindlas suhtes. Paljud röstimised kasutavad SCA maitsmisratast, mis on 8,25 g kohvi 150 ml vee kohta, veetemperatuuriga umbes 93°C.","Sea partii ja viide pime, ideaalis kolmnurgana: kaks tassi ühte ja üks teise, et maitsjad peavad leidma erilise.","Purusta koor umbes nelja minuti pärast, eemalda vaht ja maitse, kui see jahtub.","Salvestage: sama või erinev, ja kui erinev, siis kuidas (tumedam, lamedam, defekt).","Otsustage: vabastada, hoida teiseks tassimiseks, uuesti segada või alandada.",true,{"h2":60},"Hoia see aus",{"checklist":62,"title":68},[63,64,65,66,67],"Koodikupud, et degusteerijad ei teaks, mis on mis","Kasutage igas sessioonis sama jahvatit, vett ja ajastust","Puhastage jahvatusmasin kohvide vahel","Omage rohkem kui ühte maitsjat, kui võimalik","Salvestage tulemused partii numbri järgi","Kontrollid",{"h2":36},{"p":71},"Täielik 100-punktiline vorm on igapäevase tootmise jaoks aeglane. Paljud rösterid kasutavad lühivormi: läbis või ebaõnnestus viidete suhtes, mõned kirjeldajad ja defekti kontroll. Hoidke täispunktid uute partiide ja tarnijate otsuste jaoks.",[73,76],{"q":74,"a":75},"Mis on kolmnurkne maitsmine?","Pime test kolme tassiga, kaks sama ja üks erinev. Degustaatoreid palutakse tuvastada eristuv. See näitab, kas erinevust on tõeliselt võimalik maitseda.",{"q":77,"a":78},"Kui kaua pärast röstimist tuleks tootmist cuppida?","Kohvikogused ja viidatud proovid samal puhkeajal. Paljud protokollid maitsevad kohvi röstimise päeval järjepidevuse kontrollimiseks.",[80,84],{"target":81,"label":82,"note":83},"page:sample-management","Maitsmise seansid","Pimedad seansid, mille tulemused on salvestatud partii vastu.",{"target":85,"label":86,"note":87},"page:factory","Viidatud partiid","Heakskiidetud partiid märgitud viidatud näidistena iga kohvi jaoks.",[89],{"name":90,"title":91,"url":92},"Specialty Coffee Association","Protocols and best practices","https:\u002F\u002Fsca.coffee\u002Fresearch\u002Fprotocols-best-practices","et-EE","002d95e62da179b9","machine",{"en-US":6,"en-GB":6,"de-DE":97,"es-ES":98,"es-419":98,"fr-FR":99,"it-IT":100,"ja-JP":6,"pt-BR":101,"nl-NL":102,"el-GR":6,"fi-FI":6,"et-EE":6,"lv-LV":6,"lt-LT":6,"sk-SK":6,"sl-SI":6,"pt-PT":101},"cupping-protokoll-fuer-die-produktion","protocolo-de-catacion-en-produccion","protocole-de-cupping-en-production","protocollo-di-cupping-in-produzione","protocolo-de-prova-na-producao","cuppingprotocol-voor-productie",{"how-to-start-a-coffee-roasting-business":104,"coffee-roastery-business-plan":105,"coffee-roastery-startup-costs":106,"roastery-premises-and-planning-permission":107,"register-a-food-business-as-a-coffee-roaster":108,"haccp-plan-for-coffee-roasters":109,"insurance-for-coffee-roasters":110,"business-structure-for-a-roastery":111,"how-to-price-wholesale-coffee":112,"retail-coffee-pricing":113,"gross-margin-per-kg":114,"roastery-cash-flow":115,"staffing-a-roastery":116,"roastery-production-planning":117,"batch-scheduling-for-roasters":118,"roast-loss-and-shrinkage":119,"roastery-stock-control":120,"choosing-a-coffee-roaster":121,"gas-vs-electric-coffee-roasters":122,"new-vs-used-coffee-roaster":123,"buying-a-used-coffee-roaster-checklist":124,"importing-a-coffee-roaster":125,"afterburners-and-roaster-emissions":126,"roastery-extraction-and-ventilation":127,"commercial-coffee-grinders-for-roasteries":128,"coffee-packing-lines-and-heat-sealers":129,"coffee-roaster-maintenance-schedule":130,"leasing-vs-buying-roastery-equipment":131,"how-to-buy-green-coffee":132,"green-coffee-importers-vs-direct-trade":133,"importing-green-coffee-into-the-uk":134,"green-coffee-contracts-and-incoterms":135,"green-coffee-samples-and-sample-roasting":136,"grading-and-cupping-green-coffee":29,"green-coffee-moisture-and-density":137,"storing-green-coffee":138,"green-coffee-landed-cost":139,"selling-wholesale-coffee-to-cafes":140,"cafe-wholesale-account-terms":141,"coffee-subscription-business":142,"selling-coffee-online":143,"selling-coffee-at-markets-and-events":144,"private-label-coffee":145,"b2b-coffee-pricing-tiers":146,"coffee-labelling-uk":147,"allergens-for-coffee-roasters":148,"vat-on-coffee":149,"coffee-traceability":150,"food-safety-records-for-roasters":151,"roast-profiling-for-consistency":38,"coffee-roastery-qc-programme":21,"production-cupping-protocol":6,"development-time-and-roast-logging":152,"coffee-roasting-software-buyers-guide":153,"when-to-buy-a-second-roaster":154,"contract-roasting":155,"hiring-a-head-roaster":156,"multi-site-roastery":157},"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":160,"running":161,"equipment":162,"green-coffee":163,"selling":164,"compliance":165,"quality":158,"scaling":166},"starting-a-roastery","running-a-roastery","roasting-equipment","green-coffee-buying","selling-coffee","compliance","scaling-a-roastery",1791626956772]