Why use the Quality Module?

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:

• Access the quality information of a certain lot or session.
• Export the data.

Sensorial

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

1. Log in to the online platform C-sar.
2. Navigate to Quality on the main menu bar and select Sensorial. You will be directed to the Sensorial Analysis overview page.
3. By clicking on +Add cupping session, you can add a new cupping session. 
   

   

   
    

Customizing information on the Sensorial analysis overview page

By following the steps below, you can use filters on the Sensorial analysis overview page: 

1. Click the Customize button in the upper right corner to enable the view of certain columns.
    
2. Select the information by checking the checkboxes. 
   

   

    

Accessing the quality information

By following the steps below, you can access the quality information:

1. Click on the respective ID tag.
   
2. You will be directed to the Sensorial QC details page.
   

   

Did you know?

By clicking Start tour, you get guided through the page. 

 

The Sensorial QC details page

You can see the following information on the page: 

• Details: This section displays the lot ID of the cupped roast or sample, the cupping date, and the used cupping form.
• Score Summary (Final score): This section shows the average score and its comparison to the Reference Roast Profile.
• Top descriptors: It shows you the top three descriptors being used with this lot.
• Session: Information about the cupping session. 
• Results Table: A detailed list of all results. You can analyse your results there.  

   

The Results table

1. By clicking on +Add cupping result, you can add further cupping results.
2. By clicking on Customize, you can select which columns you'd like to display.
    

Comparing results and descriptors 

1. You can compare how each evaluator scored across single categories. This is only possible if you use a Sensorial sheet and score a coffee with categories. 
   

   

    

2. Use the tools on the right side to edit, exclude, or delete evaluators.
    
3. You can compare the descriptors. 
   

   

At the bottom of the page, you can see the following two sections:

1. Other sensorial analyses for this lot
2. Physical analyses for this lot
   

   

    

Exporting data

Exporting data from the Sensorial analysis overview page
By following the steps below, you can export your data from the Sensorial analysis overview page:

1. Click the respective checkboxes next to the ID tag. 
2. Select between the available exporting options that appear at the top left side.
   

Exporting data from the Sensorial QC details page
By following the steps below, you can export your data from the Sensorial QC details page:

1. Click on the respective ID tag. You will be directed to the Sensorial QC details page.
2. Click the Export button on the top right side of the page.
3. You can select between the following options:
   • Print
   • Excel (.xls)
   • PDF
   • Summary PDF

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 in to the online platform C-sar.
2. Navigate to Quality on the main menu bar and select Physical. You will be directed to the Physical Analysis overview page.
3. By clicking on +Add physical analysis, you can add a new physical analysis.
   

   

Customizing information on the Physical analysis overview page

By following the steps below, you can use filters on the Physical analysis overview page: 

1. Click the Customize button in the upper right corner to enable the view of certain columns.
   

   

2. Select the information by checking the checkboxes. 
   

   

    

Accessing the physical information

By following the steps below, you can access the physical details information:

1. Click on the respective ID tag.
2. You will be directed to the Physical QC details page.
   

   

The Physical QC details page

You can see the following information on the page: 

1. Details: This section displays the lot ID, cupping date, lab, evaluator, weight, and cupping form used.
2. Physical Summary: This section summarises 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.
5. Defect count*: Defects can negatively impact flavor, aroma, and mouthfeel. Even a small number of defects can create unpleasant tastes (e.g., bitterness). Defect count is a key indicator of coffee quality, which impacts sensory outcomes and determines grading/classification.
6. Screen size: By clicking on Calculate performance factor, you can count how much roasted coffee yield you get out of a certain amount of green coffee.
   
    
7. Milling
8. Roast uniformity
9. Sensorial analysis for this lot

    

Exporting data

Exporting data via the Physical analysis overview page:
By following the steps below, you can export your data from the Physical analysis overview page:

Cupping sessions

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

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

1. Log in to the online platform C-sar.
2. Navigate to Quality on the main menu bar and select Cupping sessions.
3. By clicking on +Add cupping session, you can add a new cupping session.
   

   

    

Customizing information on the Cupping sessions overview page

By following the steps below, you can use filters on the Cupping sessions overview page: 

1. Click the Customize button in the upper right corner to enable the view of certain columns.
2. Select the information by checking the checkboxes. 
   

   

The Cupping sessions QS details page

You can see the following information on the page:

1. Action buttons: Through this button, you can close or reopen a session. Depending on the current status of the session, the button says either Open session, Enter session, or 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 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. 

Did you know?

By clicking Start tour, you get guided through the page. 

 

 

Comparing Cupping sessions

By following the steps below, compare Cupping sessions via the Cupping sessions overview page:

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