11
V.
TESTING COFFEE SAMPLES
Sample Preparation
The E20CP-III is designed to evaluate both whole bean and ground samples. A sample can first be analyzed as
whole bean and then as ground. The difference between the two scores approximates how uniformly or non-
uniformly the sample is roasted. The character of the cup varies with different uniformities.
While both measurements may be included in a QC program,
it
is the ground score that determines cup
development
(true roast classification).
IMPORTANT:
It is ultimately the ground roast score that should be the focus for controlling product
consistency.
As with any piece of analytical equipment, good sample preparation is important if meaningful and
repeatable results are to be achieved
1) Whole Bean Sample Preparation
Pour the whole bean sample into the
deep side
of the sample dish. Put enough coffee into the dish to form a flat
surface that is level with the edge of the dish. Use a straight edge to pat the surface until it is flat.
2) Ground Coffee Sample Preparation
The most accurate and consistent results are achieved by grinding the sample into a container and thoroughly
mixing the grounds to produce homogeneity. It is also important that the particle specification is consistent.
Overfill the
shallow side
of the sample dish with the homogenized sample of ground coffee. Use a straightedge
(a wood ruler with a metal edge insert works very well) to level the surface. Hold the straight edge perpendicular
to the top surface. Rest the straightedge on the rim of the dish and make a sweeping motion to the opposite side.
Repeat this motion starting at the opposite side. Avoid compressing or overworking the sample surface. The
surface of the coffee should be flat and uniform with no voids or irregularities. Make certain that the sample
covers the entire area of the dish out to the edges.
3) Fully open the sample drawer, the display will show:
CALIBRATING ANALYZER
<-
KEEP DRAWER OPEN
- >
Followed by: <
READY FOR SAMPLE
>
Carefully place the sample dish into the rectangular tray, making certain that the sample dish sits flat and fully
into the tray recess.
4) Gently close the sample drawer, making sure it is completely closed
The display will show: -->
PLEASE WAIT
<--
TESTING ROAST SCORE
(And in example, if the analyzer was configured for the Commercial Scale)
Followed by:
ROAST SCORE : XXX.X
COMMERCIAL SCALE
Note:
The
display will show the scale which is currently in operation
Содержание E20CP-III
Страница 25: ...25 XV CE CERTIFICATE DECLARATION of CONFORMITY...
