Hey y'all, I work for a manufacturing plant that specializes in tea and coffee... Since I was hired (about 10 months ago) I have been slowly going through and finding things that I believe that we can improve on and some procedures that need updating... I am wondering if any of yall could share how you set your standards for the sensory cupping... Currently we are using retain samples from a previous run, ran at least 3 months before our current run. We then throw them away weekly as we run multiple blends per day. I really don't like this due to the fact that I am having to use our retain samples... The larger problem with this comes in if I get emailed a customer complaint because it's likely I don't have the sample anymore. I was thinking about either holding 3 cases from the start of every manufacturing run coming up this new year or take my samples straight from the grinders, vacuum seal those and use them.. The only really like "big" issue I see with these is the fact that we don't have a STD STD... One that we know for a fact will always be right so I'm open to any suggestions you guys might have on how to choose my STD, or any info yall might have just in general about the topic at hand.
Thanks in advance,
Alexis :)