Using the Quality Module

This article introduces the Cropster's Quality Module. 

Using the Quality Module is available for the following products:

• Roast: All tiers
• Commerce
• Origin: All tiers 
• Lab

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• The Quality Module
  • Sensorial
  • Physical
  • Sessions
    
    

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The Quality Module

Quality is the heart of Cropster Lab and one of the three pillars of a Cropster Roast account, alongside Roast and Green Inventory.

Consistently cupping and logging your analyses is crucial for learning the most about your roasts and green coffee. With this in mind we designed our cupping features, cupping app, and quality section.

There are three subsections in Quality:

1. Sensorial
2. Physical
3. Sessions

Within the overview page of each section you can:

• Use filters to find specific cuppings and analyses
• Access the quality information of a certain lot or session
• Export the data

Using filters

Use filters if you want to look for specific information. 

1. Click Quality > Sensorial to enter the Sensorial section.
2. Click the Customize button in the upper right corner to enable the view of certain columns. 
3. Use the Filter at top of the table to search for specific information. 
4. If you want to disable the filter view, click the Clear filters button at the top left corner.

Accessing the quality information

If you want to take a closer look at the quality information of a certain lot or if you want to analyze a cupping session, simply click the relevant ID-tag.

Exporting data

To export your data to a PDF or Excel-sheet, simply use the Export button you will find at the top right corner of each page. 

Sensorial

The Sensorial section holds the individual sensorial quality information for each lot, which is marked with a QC-tag.

By following the steps below, you can navigate to the Sensorial overview page:

1. Log into the online platform C-sar.
2. Navigate to Quality on the main menu bar and select Sensorial. 
   

The Sensorial QC details page

1. Details: This section displays the lot ID of the cupped roast or sample, the cupping date, and the used cupping form.
2. Score Summary: This section shows the average score and its comparison to the Reference Roast Profile.
3. Top descriptors: It shows you the top three descriptors being used with this lot.
4. Session: Information about the cupping session. 
5. Results: A detailed list of all results

Comparing results

Select the lots you wish to compare and click the Compare button at the top of the table.

Setting up a new quality control session

To set up a new session, click the Create cupping session button in the upper right corner.

Physical

The Physical section holds the individual physical quality information for your sample lots, which is marked with a QC-tag.

By following the steps below, you can navigate to the Physical Analysis overview page:

1. Log into the online platform C-sar.
2. Navigate to Quality on the main menu bar and select Physical. 
   

The Physical QC details page

1. Details: This section displays the lot ID, cupping date, lab, evaluator, weight, and cupping form used.
2. Physical Summary: This section summarizes key indicators, including screen size, defects*, moisture, water activity, and density.
3. Moisture & WA over time: This section shows the over time development of water activity and moisture. 
4. General: Below you see a detailed description of all indicators.

Setting up a new Physical Analysis

To set up a new session, click the Add Physical Analysis button in the upper right corner. 

Sessions

The Sessions section holds the information about all your Quality sessions. A session is marked with a QS-tag and contains of several QCs.

By following the steps below, you can navigate to the Cupping sessions overview page:

1. Log into the online platform C-sar.
2. Navigate to Quality on the main menu bar and select Cupping sessions.
   
   
   

The QC-Session details page

1. Action button: Through this button you can close or reopen a session. Depending of the current status of the session the button says either Open session or Enter session and Close session.
2. Session stats:  Show the total number of samples, evaluators and results. 
3. Details: Here you can see the current status of the session, the date when the session took place, the form that has been used, the lab and the type of the session.
4. Evaluators: A list of evaluators. By using the buttons you can edit, exclude or remove evaluators from a session.
5. Session information: In this section, you can see the cupped coffees, descriptors and the final score. When clicking on the Eye symbol, the categories and their scores show up. Via the Customize button you can, edit the view. 
6. Roast Compare: Clicking the button opens the Roast Compare report for the coffees being cupped within the session in question. 
   

Creating a new quality session

To set up a cupping session, click the +Add cupping session button in the upper right corner of the Cupping sessions overview page. 

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Related content

• How to export Sensorial/Cupping session data
• Using Physical Analysis
• Using Sensorial Sessions
• Using the Quality Compare Report
• Setting up the Lab
• What is an ID-tag?

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Congratulations! You are now ready to use the Quality module.