Our Quality Control
We would love to share how we assess our coffees in our roastery.
Cupping Protocol
We are operating rigorous cupping sessions with stricter methods. We are using 100celsius boiling water to make sure that there are no roasting defects, with 50-60mins of cupping duration. We only sell those coffees that taste good enough to meet our quality standard till 50mins on timer.
The Grinders
We are using EK43S 220-230V model with voltage converter to achieve a global standard grinding. Our EK is carefully calibrated and aligned with "sand paper method" to make sure that it works in its full potential.
The water
We are using "aquacode" mineral ingredients for our QC water with 1bag per 6liters ratio. Calibrated water is the key to offer continuous quality in roasting and green beans assessment.
Espresso Machine
We are using "Eagle One Prima" for its very stable and consistent shot quality. As for water, we prefer to use "Everpure" water softener to make sure that the machine won't get damaged. Usually the water hardness is around 30-40 ppm. The pressure is usually a flat 9bar as it's still a industry standard.
