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Quality control Our quality control procedures operate throughout the coffee supply chain. All our coffee is strictly graded and samples are analysed in London prior to shipment. At Equatorial Traders, we really go to town in our cupping and quality procedures. Because we only work with suppliers we have known for a long time, there is additional security that the right quality will be delivered against every contract. These longstanding relationships give us influence in resolving unforeseen issues speedily and effectively.
We establish a clean glass for cupping to begin. We then grind the coffee and create a standard measure. It is important to use water that is not quite boiling and also to wait a minute or two after pouring to let the coffee brew.
Next the coffee is tasted by spoon and sucked abruptly into the mouth. This provides the palette with a sharp intake of flavour, allowing proper quality assessment. All parts of the tongue should be exposed. Keeping the coffee in the mouth, we can also assess body. After spitting out, there may be an aftertaste which is duly noted. Finally, our experience shows that some coffees display different characteristics while cooling, so we like to re-taste the same sample several minutes later. We like to write down our observations at each stage so we can document
the quality of every cup. This is a fundamental part of our in-house quality
management system. The thoroughness of our quality and cupping procedures
allows us to optimise the coffee delivered to our customers. |
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