CCP for roasting coffee

how many CCPs from green coffee to roasted coffee, grinding, packing and labelling? For us, just concentrate on CCP at roasting step.

And I would like to know the procedure the coffee sensory.

Hello,

Please note that no. of CCP depend on product and process carried out by an individual company. During hazard analysis you may identify one or more CCP requirement and may also end up having no CCP.

You must use decision tree to determine CCP.

For Sensory Analysis of Coffee, you may go for descriptive sensory analysis and check the product for it's specified attributes which may include: Appearance, aroma, smoothness, taste (sweet, sour etc.) and test it on a scale of 1-5 or 1-10 

Best of Life

Nidhi

My small company has two roasters, about 5 pack and seal stations, and two k-cup machines.  Coffee is all we do, we have no allergens or risk of cross contamination.  We have ZERO CCP's, and representatives from the NCA advised us to stay that way, because we are such a low risk product.  

As for sensory, the SCAA is going to be your go-to for all things coffee quality.  
 
http://www.scaa.org/...offee-standards
This page will lead you to their various standards for how to select greens, roast, grind, cup, taste, brew, everything.  
 
http://www.scaa.org/...aa-flavor-wheel
This wheel can be used to help you with descriptors.
 
The rest is up to you, what do you want your coffee to taste like?  How many defects do you allow in your greens?

Dear Nidhi and Timwoodbag;

THank you for reponses on CCP of roasting coffee. But concern some refference document for sensory evaluation, I have confused to define what is bitter, astringency, flavour, aroma, body in your coffee cup. Hopeful to share more knowledge about this.

This type of sensory training usually requires training so that you assigning the same taste attributes that the other professionals use.  The SCAA is your best reference source.