Within our facilities, we have a Quality Laboratory certified by SCA (Specialty Coffee Association), in which 3 professionals with Q Grader Arabica and Q Robusta degrees work.
Our team can assist you with the physical and organoleptic analysis of your coffee to understand its quality, with the development of roasting profiles for samples or for the production of coffees among others, we explain more below:
Do you want to understand the quality of your coffee? Whether it’s green, roasted, whole beans, ground, in capsules… We can help you learn more about your product with these consultations:
GREEN COFFEE
This analysis allows the quality of the coffee to be identified in a 350g sample, complying with the standards of the Specialty Coffee Association (SCA). In this analysis, our team evaluates the following parameters:
Physical analysis:
- Determination of the species.
- Determination of the screen size (ISO 4150).
- Measurement of relative humidity (by conductance under ISO 6675 scale).
- Measurement of the internal water activity of the bean.
- Possible observations in the roasting process of the sample.
Organoleptic analysis:
- Organoleptic evaluation through Brazilian cupping.
ROASTED WHOLE BEAN COFFEE
In the analysis we determine the species that make up the sample and the organoleptic characteristics in a 200g sample:
Visual Analysis:
- Determination of the percentage of species.
- Indication of possible roasting defects.
- Determination of the roasting degree.
Organoleptic analysis:
- Evaluation and determination of the sensory profile through Brazilian cupping and espresso cupping if indicated.
- Evaluation of extraction and crema in the case of espresso.
ROASTED GROUND COFFEE
For this analysis, we study the degree of roasting and the sensory profile evaluating the following aspects in a 200g sample:
Visual Analysis:
- Evaluation of the degree of roasting
- Assessment of the uniformity of the grind
Organoleptic analysis:
- Evaluation and determination of the sensory profile through Brazilian cupping and/or espresso cupping if the grind is suitable for this and is indicated as such.
- Approximate determination of the percentage of species that may make up the sample.
- Evaluation of extraction and crema in the case of espresso.
If you need personalised attention for the development of your roasts, we offer it to you:
ROASTING PROFILE FOR SAMPLE
We help you make the necessary changes to find the optimal roasting profile for your coffee samples. This analysis includes the following recommendations from our team:
- Indications on the temperature in the air and in the bean: Charge temperature, Turning point, Browning stage, First crack, and Development stage
- Indications on the roasting time: Turning point, Browning stage, First crack, and Development stage
- Changes in gas and air flow
- Combination of characteristics for optimal roast profile
ONLINE ROASTING PROFILE
We work through the sending and receiving of samples to make changes and thus find the optimal roasting profile in your coffees. This analysis includes the following recommendations from our team:
- Indications on the temperature of the air and the bean in its profile: Charge temperature, Turning point, Browning stage, First crack, and Development stage
- Indications on the roasting time both at critical points and in the total roasting time
- Changes in gas and air flow
- Combination of characteristics for optimal roast profile
ROASTING PROFILE FOR COFFEE PRODUCTION
Our team develops a roasting profile as a production guide for the same coffee for the roasting system you request, including support video calls to resolve any doubts you may have and make possible adaptations in the machinery in which you are going to roast.
CUSTOMISED BLEND
According to your needs, we create a personalised coffee blend for your business that adapts to your menu. We offer you the composition and guidelines for roasting each of the coffees. The budget varies depending on the number of coffees that make up the Blend, with a minimum of two coffees and the condition that they are coffees offered by Mare Terra.
TUNING THE ROASTER
To understand what you need, our team first evaluates the operation and roasting profiles with which you work in the production of your coffees to then propose some improvements and thus be able to determine the optimal roast profile for your production. We carry out a work plan on different days with the displacement of our team to your facilities:
- Tasting of the roasted coffees in production and review of parameters and machinery. We roast together, with a minimum of three roasts of each coffee, with a scaled set of parameters following the indications.
- Comparative tasting between the resulting coffees from the previous day and the initial model. Validation and, if applicable, final corrections are applied.
- Tasting and validation session, together in our laboratory for the validation of the evolution or correction.
