Type-Sample: 
During the harvest season the grower will send us a 300g sample representative of the crop grown  that year.  We do a moisture analysis and defect evaluation on the sample; if the sample does not pass our standards the sample is rejected right away.  If it passes then we roast and cup the sample and evaluate if the beans fit the flavor profile we require. A detailed report of all tests and cupping results is filled out.  If it passes the cupping test then we ask for a more concise sample from the actual bags they plan on shipping to us.

 

Pre-ship:
 A more specific sample of the offered crop is sent to us. We conduct the same tests as we did on the Type Sample and refer back to the original evaluation report. The important thing is that the results should be consistent with the original report. Even if the second sample is a better quality it will be rejected because it demonstrates inconsistency in the product. If it is approved, the coffee will be shipped to a New Jersey warehouse.

 

Warehouse Sample:
 This sample is most representative of the bean. A composite sample from 20% of the shipped bags is drawn by an independent sampling and weighing company. The sampler will take a sample from the front middle and back of the container to get the best representation of the coffee beans. The sample will undergo the same rigorous testing as with the previous two samples and can still be rejected if it does not meet our standards.  Consistency is the key again. If it is approved then we now feel confident to bring the coffee into our facility.

 

Moisture Analysis:
 This process scientifically measures the percentage of moisture for green and roasted beans and ground coffee. Raw Coffee beans with moisture that is above 13% or below 9% will not maintain quality and that coffee shipment will be rejected right away.

 

Roast Analysis:
 This process using the advanced Agtron refractometer scientifically measures the degree of roast. This test makes it possible to evaluate and subsequently control both the degree and uniformity of roast. We keep our blends within a tight roast range of 2 Agtron points which is impossible to do with the human eye which can only perceive a difference at 8 to 10 Agtron points.  This ensures product consistency from cup to cup.

 

Grind Test: 
An electromagnetic vibratory sieve shaker with six calibrated sieves of different mesh sizes is used to measure the particle size of ground coffee.  This ensures consistent particle size for ground coffee and further ensures consistency in flavor to our customers.

 

Cupping Test:
 This is the most discerning way to evaluate coffee. Seven grams of ground coffee at a predetermined grind is put into a ceramic cup. Six ounces of water at 195 - 205 degrees F. is poured over the grounds and allowed to steep for five minutes. After which, the sample is evaluated for clarity, acidity, body, flavor notes and how well it maintains flavor as it cools down. This is a test with all variables controlled and no filters to alter the true cup profile. This brings to light all the flavor notes present in the coffee whether they are good or bad.

Brew Test:
 We brew the coffee through different types of brewing and grinding equipment at different parameters to replicate how our customers would use the product once it leaves our facility. 

 

Blind Test: 
We administer blind tasting tests in house to ensure flavor profiles and consistency of product.

Once the coffee has passed this strict Quality Control Regimen it is then ready to be shipped to our customers.

QUALITY CONTROL

7650 Industrial Drive

Forrest Park,  IL 60130

info@philosophycoffee.com

© 2016 Philosophy Coffee TMDesigne

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