Overview 

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 four subsections in the Quality Module in Cropster: 

1. Sensorial: Used to record and evaluate the overall sensory experience of coffee - typically post-roast. 
2. Physical: Focuses on green coffee analysis, such as moisture and screen size, and defect count - helping assess green coffee beans before roasting.
3. Cupping Sessions: Structured tasting where multiple coffees are evaluated side by side following a standard protocol.
4. Classifications: A way to categorize coffee by quality characteristics, primarily screen size.

Sensorial

All information on the Sensorial analysis overview page is captured through the cupping process. 

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.
   

   

Customizing the information on the Sensorial analysis overview page

1. Click the Customize button to enable the view of certain columns.
    
2. Select the information by clicking on the respective checkboxes. 
   

   

Accessing the Sensorial analysis details page

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

   

The Sensorial analysis details page

You can see the following information on the 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 (Final score): This section shows the average score and its comparison to the Reference Roast Profile.
3. Top descriptors: It shows you the top three descriptors used with this lot.
4. Session: Information about the cupping session. 
5. 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

You can compare how each evaluator scored across single categories:

Use the tools on the right side to edit, exclude, or delete evaluators:
 

Compare the descriptors:
 

Navigate to the bottom of the page to view the following two sections:

1. Other sensorial analyses for this lot
2. Physical analyses for this lot
   Click +Add physical analysis to create a physical analysis directly for the lot you're currently viewing on the Sensorial analysis details page. 
   

   

Exporting data

You can export Sensorial data in two ways:

1. From the Sensorial analysis overview page
2. From the Sensorial analysis details page

Exporting 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 analysis details page

1. Click on the respective ID tag. You will be directed to the Sensorial analysis 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 analysis overview page holds the individual physical quality information for your Sample lots.

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.
   

   

Customizing information on the Physical analysis overview page

1. Click the Customize button to enable the view of certain columns.
   

   

2. Select the information by clicking on the respective checkboxes. 
   

   

Accessing the Physical analysis details page 

1. Click on the respective QC ID tag.
   

   

2. You will be directed to the Physical analysis details page.

The Physical analysis 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 green grading sheet used.
2. Physical Summary: This section summarises key indicators, including screen size, defects*, moisture, water activity, and density.
3. General: Below you see a detailed description of all indicators.
4. Defect count*: Defects can negatively impact flavor, aroma, and mouthfeel. Even a small number of defects can create unpleasant tastes (e.g., bitterness). 
5. 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. 
6. Milling
7. Roast uniformity
8. Sensorial analysis for this lot
   

   

Exporting Physical Data

You can export Physical data in two ways:

1. From the Physical analysis overview page
2. From the Physical analysis details page
    

Exporting data via the Physical analysis overview page

Cupping sessions

The Cupping sessions overview page holds the information about all your Quality sessions. 
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.
   

   

Customizing information 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 clicking on the respective checkboxes.
   

   

Accessing the Cupping sessions details page

1. Click on the respective ID tag.
   

   

2. You will be directed to the Cupping sessions details page. 

The Cupping sessions details page

You can see the following information on the page:

1. Action buttons: Depending on the current status of the session, the button says either Open session, Enter session, or Close session. 
2. 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.
3. Session statistics: Show the total number of samples, evaluators, and results.
4. Evaluators: A list of evaluators. You can edit, exclude, or remove evaluators from a session.
5. Session information: This section shows the cupped coffees, descriptors, and the final score. When clicking on the Eye symbol, the categories and their scores appear. 
6. Compare final scores: You need at least two analyses with cupping results to display this chart.
7. Compare categories: You can compare the different categories of Samples here. The categories marked with a star (Dry*, Break*) are not counted towards the final score. 
8. Compare descriptors: You can compare the different Sample descriptors here.
   

   

Comparing Cupping sessions