Green Coffee Consulting
Boost your business with our specialized services
Our team can help you with the physical and organoleptic analysis of your coffee to determine its quality, with the development of roasting profiles for samples or for the production of coffees, among others.
Specialized Services
FACILITIES
We have a Quality Laboratory certified by SCA (Specialty Coffee Association), in which professionals certified with the Q Grader Arabica and Q Robusta program work.
Coffee analysis
Do you want to know the quality of your coffee? Whether in green, roasted in beans, ground in capsules
We help you learn more about your product with these consultancies.
1.1. Green coffee analysis
This analysis allows to identify the quality of the coffee in a 350 gr. sample, complying with the standards of the Specialty Coffee Association (SCA). In this analysis our team evaluates the following parameters:
– Determination of the species.
– Determination of the sieve (ISO 4150).
– Relative humidity measurement (by conductance under ISO 6673 scale).
– Measurement of internal grain water activity.
– Possible observations in the sample roasting process.
– Organoleptic evaluation by Brazilian cupping.
1.2. Analysis of roasted coffee beans
This analysis allows to identify the quality of coffee in a sample of 200 grams. In this analysis our team evaluates the following parameters:
– Determination of the percentage of species.
– Indication of possible roasting defects.
– Determination of the degree of roasting.
– Evaluation and determination of the sensory profile by Brazilian tasting and express tasting if indicated.
– Evaluation of extraction and crema in case of espresso.
1.3. Analysis of roasted ground coffee
For this analysis, we studied the degree of roasting and the sensory profile by evaluating the following aspects in a sample of 200 grams.
– Evaluation of the degree of roasting
– Assessment of grinding uniformity
– Evaluation and determination of the sensory profile by Brazilian tasting and/or express tasting if the milling is suitable for this and it is so indicated.
– Approximate determination of the percentage of species that can make up the sample.
– Evaluation of extraction and cream in case of espresso.
1.4. Analysis of roasted coffee in capsules
From the sample, we determined the sensory profile by evaluating the following aspects:
– Determination of the degree of roasting.
– Assessment of grinding uniformity
– Evaluation and determination of the sensory profile by capsule machine extraction (compatibility with nespresso or dolce gusto).
– Approximate determination of the percentage of species that can make up the sample.
– Evaluation of extraction and cream.
Development of coffee roasting profiles
If you need personalized attention for the development of your roasts, we offer it to you:
2.1. Roast Profile for coffee sample
We help you make the necessary changes to find the optimal roast profile for your coffee samples. This analysis includes the following recommendations from our team:
– Indications on the temperature in the air and in the grain: Start of roasting, Turning point, Color change, Start of 1st crack and End of roasting.
– Indications on roasting time: Turning point, Change of color, Start of 1st crack and End of roasting.
– Changes in gas and air flow.
– Combination of characteristics for optimum roasting profile.
2.2. Online coffee roasting Profile
We work by sending and receiving samples to make changes in order to find the optimal roasting profile for your coffees. This analysis includes the following recommendations from our team:
– Air and bean temperature indications on your profile: Start of roast, Turning point, Color change, Start of 1st crack and End of roast.
– Indications on roasting time both at critical points and total roasting time.
– Gas and air flow changes
– Combination of characteristics for optimum roasting profile
Roasting Profile for coffee production
Our team develops a roasting profile as a guide for the production of the same coffee for the roasting system that you request from us, including video support calls to resolve any doubts that may arise and to make possible adaptations to the machinery in which you are going to roast.
Custom blend creation
Depending on your needs, we create a customized coffee blend for your business that adapts to your menu. We offer you the composition and roasting guidelines for each of the coffees. The budget varies according to the number of coffees that make up the Blend, always with a minimum of two coffees that are part of the Mare Terra product offer.
Roaster tuning
To find out what you need, our team first evaluates the performance and roasting profiles with which you work in the production of your coffees and then proposes improvements in order to determine the optimal roasting profile for your production.
– Tasting of roasted coffees in production and review of parameters and machinery. We roast as a group, with a minimum of three roasts of each coffee, with a scaling of parameters following the indications.
– Comparative cupping between the coffees resulting from the previous day and the initial model. Validation and, if necessary, final corrections are applied.
– Tasting and validation session, jointly in our laboratory for the validation of the evolution or correction.
