[{"data":1,"prerenderedAt":168},["ShallowReactive",2],{"guides-sl-SI-production-cupping-protocol":3},{"kind":4,"guide":5,"categorySlugs":160},"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":73,"products":80,"sources":89,"locale":94,"sourceHash":95,"translated":96,"paths":97,"slugMap":104,"categorySlug":159},"production-cupping-protocol","quality",72,"HowTo","Protokol za cupping za proizvodnjo, ne za tekmovanja","Protokol za cupping proizvodnje za pražarne","Kako pražarne cuppajo serije proizvodnje: vzorčenje, razmerja, časovni okvir, slepa triangulacija, ocenjevanje in odločitve o sprostitvi.","Cupping proizvodnje odgovarja na eno vprašanje: ali je ta serija enaka referenčni? Enostavnejša, hitrejša metoda kot popolno ocenjevanje, s kontrolami, ki zagotavljajo poštenost.","2026-10-09",6,{"figure":17,"kicker":18},"8,25 g","Cuppanje",[20,28,37],{"key":21,"slug":21,"category":7,"title":22,"excerpt":23,"readingMinutes":24,"updated":14,"cover":25},"coffee-roastery-qc-programme","Izgradnja programa za nadzor kakovosti za pražarno","Nadzor kakovosti je niz majhnih, rednih preverjanj s jasnimi pravili, kaj se zgodi, ko eno od njih ne uspe. Program, ki ga lahko majhna pražarna izvaja vsak teden.",7,{"figure":26,"kicker":27},"Nadzor kakovosti","Kakovost",{"key":29,"slug":29,"category":30,"title":31,"excerpt":32,"readingMinutes":33,"updated":14,"cover":34},"grading-and-cupping-green-coffee","green-coffee","Razvrščanje in cupping zelene kave pred nakupom","Odločitev o nakupu potrebuje dve vrsti dokazov: kako izgleda zelena kava v vaši roki in kako okusi na mizi. Praktična ocena in cupping rutina za pražarje.",8,{"figure":35,"kicker":36},"350 g","Razvrščanje",{"key":38,"slug":38,"category":7,"title":39,"excerpt":40,"readingMinutes":24,"updated":14,"cover":41},"roast-profiling-for-consistency","Osnove profiliranja praženja za doslednost, ne le okus","Profil je recept, ki ga lahko ponovi vsak, ki je usposobljen. Poslovna vrednost profiliranja ni ena popolna serija, temveč enaka dobra serija vsak teden v katerem koli izmeni.",{"figure":42,"kicker":43},"RoR","Profiliranje",[45,47,49,59,61,69,71],{"p":46},"Nakupne skodelice ocenjujejo kakovost kave. Proizvodne skodelice ocenjujejo enotnost. To spremeni metodo: vsako serijo primerjate z referenčno serijo iste kave, slepo, in se odločite, ali jo lahko sprostite.",{"h2":48},"Metoda",{"ol":50,"steps":58},[51,52,53,54,55,56,57],"Ohranite referenčno serijo za vsako kavo: nedavno serijo, ki ste jo odobrili, shranjeno zaprto, redno zamenjano.","Vzemite vzorec iz vsake serije, ki jo je treba preveriti, in ga pustite počivati enako dolgo kot referenčni vzorec.","Mletite in nastavite skodelice v fiksnem razmerju. Mnoge pražarne uporabljajo SCA razmerje za cupping 8,25 g kave na 150 ml vode, z vodo pri približno 93 °C.","Določite serijo in referenco slepo, idealno v obliki trikotnika: dve skodelici ene in ena druge, tako da morajo degustatorji najti tisto, ki se razlikuje.","Prekrijte skorjo po približno štirih minutah, odstranite, nato pa poskusite, ko se ohladi.","Zabeležite: enako ali drugače, in če drugače, kako (temnejše, bolj ravno, napaka).","Odločite se: sprostitev, zadržanje za drugo oceno, ponovno mešanje ali znižanje kakovosti.",true,{"h2":60},"Bodite pošteni",{"checklist":62,"title":68},[63,64,65,66,67],"Označite skodelice, da degustatorji ne vedo, katera je katera","Uporabite isti mlinček, vodo in čas vsako sejo","Očistite mlinček med kavami","Imeti več kot enega degustatorja, kadar je to mogoče","Zabeležite rezultate glede na številko serije","Kontrole",{"h2":70},"Ocenjevanje",{"p":72},"Poln obrazec s 100 točkami je počasen za dnevno proizvodnjo. Mnoge pražarne uporabljajo kratek obrazec: uspeh ali neuspeh v primerjavi z referenco, nekaj opisnikov in preverjanje napak. Ohranite polno ocenjevanje za nove tovorne pošiljke in odločitve o dobaviteljih.",[74,77],{"q":75,"a":76},"Kaj je triangulacija pri cuppingu?","Slepi test s tremi skodelicami, dvema enakima in eno drugačno. Ocenjevalci prepoznajo nenavadno. Pokaže, ali je razlike mogoče dejansko okusiti.",{"q":78,"a":79},"Kako dolgo po praženju naj bo proizvodnja cuppana?","Kavni vzorci in reference pri istem času počitka. Mnogi protokoli cuppajo znotraj enega dneva po praženju za preverjanje doslednosti.",[81,85],{"target":82,"label":83,"note":84},"page:sample-management","Seje cuppanja","Slepe seje z rezultati, shranjenimi proti serijam.",{"target":86,"label":87,"note":88},"page:factory","Referenčne serije","Odobrene serije označene kot reference za vsako kavo.",[90],{"name":91,"title":92,"url":93},"Specialty Coffee Association","Protocols and best 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