Our QC protocol and cupping standards 2026
Our taste preferences
We believe that the characteristics in the acidity defines its uniqueness of each specialty coffee lot.
At the cupping session, we seek for a roast profile that brings out its brightness, juiciness and aftertaste to its full potential.
Cupping protocol
At the cupping, we use SCA standard water (KH 40ppm, GH 68ppm, TDS100ppm).
We grind each batch with Timemore Sculptor 078 at dial 7, and prepare 3 cups per each roast batch; with brew water temp at 95 celsius.
Each cupping session is 50 minutes long to make sure that there are no roasting defects in each cup.
We usually cup each roast batch twice at least, sometimes even more, first time is right after roasting and then we cup after 24 hours to, ensure that the quality improves as the times goes.
