Coffee Sensory Override
Hi All,
I work for a coffee roaster and I need help trying to scientifically explain in a corrective action response that when a color score is 0.6 out of spec that we taste the coffee to determine if it has any discernable differences. If nothing is detected, the product is released as good. We call it a "sensory override" but it has never been documented that this is how we determine whether or not to release it from 'hold'.
Any advice is appreciated!
Can you explain what 0.6 out of spec means for color?
Is it an internal spec for color? or is it one that the customer has provided or agreed to? IE - Can you adjust the color spec if you release it anyway based on flavor?
From here onward document the procedure and record the results.
Is someone there a certified cupper? If not, do so, and that you can quantify your releases based on that
https://www.baristai...ngulation tests.
https://www.scottrao...a-better-cupper
Taste is NOT dependent on a colour, way too many variables in the green beans themselves (although it is part of the equation)
Color scores are usually whole numbers like 48.0 and we target the 48 color score by adjusting roast time and the amount of quench used to stop the roasting process, operating range internally is plus or minus 2.0 points from target, analytical testing revealed a score of 50.6 and we did a sensory analysis to see if there was any discernible effect on the flavor of the coffee. Everything was good no discernible defects, so the product was released. The auditor refused to accept our explanation because it’s not exactly science based, taste of subjective, and we do have certified cuppers in the R&D department however the auditor disallow that is scientific evidence to substantiate releasing the outer spec product
Is this identified as a CCP, or a quality control step? Under what scheme is it being audited, or was this an FDA inspector?
This is not a CCP or a QCP, just a production spec range. The auditor was here for FSMA.
Got to love when "experts" come in to an area they don't really understand...
To appease, I would write up a procedure to explain process if coffee is out of specification in color score, it is scored in another area: in this case (blind) cupping by professionals. If the off-color coffee passes, then it is released.