Our Quality Control Process at Every Stage

Quality Control: Ensuring Consistent Excellence in Every Cup at Tourane Roastery

At Tourane Roastery, quality is paramount. Our rigorous quality control process, based on ISO principles, ensures consistent flavor and excellence in every bag of coffee we deliver. We employ a multi-stage sampling and testing protocol, from harvest to delivery, to guarantee the highest standards.

1. Type Sample (Harvest Season):

During harvest, growers provide a 300g representative sample of the year's crop. We conduct a thorough analysis, including:

• Moisture Analysis: We measure the moisture content of the green beans. Beans with moisture levels above 13% or below 9% are immediately rejected to prevent quality degradation. 
• Defect Evaluation: We assess the sample for physical defects. 
• Cupping: If the sample passes the initial tests, we roast and cup it to evaluate its flavor profile and ensure it meets our exacting standards. A detailed report of all tests and cupping results is meticulously recorded. 

If the sample does not meet our standards at any stage, it is rejected. Only samples that pass all criteria proceed to the next stage.

2. Pre-Ship Sample:

Before shipment, we request a more precise sample from the actual bags intended for delivery. This sample undergoes the same rigorous testing as the Type Sample, and the results are compared to the original evaluation report. This ensures consistency between the initial sample and the final product. Any inconsistencies, even if the second sample is of higher quality, result in rejection. 

3. Warehouse Sample (Upon Arrival):

Upon arrival at our warehouse, an independent sampling and weighing company draws a composite sample from 20% of the shipped bags. This sample is taken from the front, middle, and back of the container to ensure representative sampling. This crucial step further validates the quality and consistency of the shipment. This sample also undergoes the same rigorous testing procedures as the previous samples. Again, consistency is paramount, and any deviations from our standards result in rejection. 

4. Ongoing Quality Analysis at Tourane Roastery:

Beyond the sampling stages, we conduct further tests throughout our process:

• Moisture Analysis (Green, Roasted, and Ground): We continuously monitor moisture levels in green, roasted, and ground coffee to maintain optimal quality. 
• Roast Analysis (Agtron Refractometer): Using a state-of-the-art Agtron refractometer, we precisely measure the degree of roast. This allows us to maintain a tight roast range of just 2 Agtron points, far more precise than the human eye, which can only detect differences of 8-10 points. This ensures consistent roast levels and flavor profiles from batch to batch. 
• Grind Test (Particle Size Analysis): We use an electromagnetic vibratory sieve shaker with six calibrated sieves to measure the particle size of ground coffee. This guarantees consistent grind size, which is critical for optimal extraction and flavor. 
• Cupping Test (Sensory Evaluation): We use the industry-standard cupping method to evaluate coffee. This involves brewing seven grams of ground coffee with six ounces of water at 195-205°F and steeping for five minutes. We then assess the coffee for clarity, acidity, body, flavor notes, and how the flavor evolves as it cools. This controlled method reveals the true flavor profile of the coffee. 
• Brew Test (Real-World Simulation): We brew the coffee using various brewing methods and equipment to simulate how our customers will use our product. This ensures that our coffee performs consistently across different brewing styles. 
• Blind Taste Tests: We conduct regular blind taste tests in-house to further ensure the consistency and quality of our flavor profiles. 

Only after passing this stringent quality control regimen is our coffee deemed ready for shipment to our customers from Tourane Roastery, guaranteeing a truly exceptional and consistent coffee experience.