cupping every batch is mandatory or just a sample?

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i was arguing with the team about the frequency cupping for ZZCF005Z.

SCA itself recommended cupping each new lot and spot check about 10% of the batch routine. But in practice, like, implementation?

Someone has a QC positi- roast system already running and can give you a sense of how practical it is?

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if the profile is stable and there's no change in green bean, that's a 1015% sampling for mid volume roasty. But if any new green bean or profile changes, it's mandatory cupping 100% of the lot used to be a few times before it entered regular production.

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kalau boleh tanya, cupping protocol-nya pakai standar apa? apakah pakai SCA standard 8.5g per 150ml? atau ada yang lebih praktis buat internal QC?

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i use cupping protocol formal Zcupping, but if Daily ZQC.

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cupping protocol is good for consistency if there are some people who are cupping. If only one person, a more casual adaptation could be a consistent path to the parameters.

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often problematic: cupping results are not systematic. If it's off the record, there's no baseline for the batch to the batch. minimal record: date, lot, score or short description.

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ada batas cupping score yang lo pakai sebagai threshold release ke customer? kalau mau konsisten harusnya ada angka yang jelas, bukan feel saja.

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di tempat gue threshold-nya 80+ untuk specialty line. kalau di bawah itu masuk re-roast consideration atau dijual di kategori beda dengan harga beda.

cupping every batch is mandatory or just a sample?

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