What is it we mean when we refer to “Quality?” If we take that a step further we might ask, how can we control quality? These questions are top of mind for most coffee roasters who, amidst a sea of complexity and moving parts, are desperately interested in providing a consistently excellent end product to their customers.
Today we are going to dive into the topic of understanding quality, quality control, and taking the first steps in making it a real part of your operation so you can comfortably navigate the multi faceted issue.
To do that we are talking with one of our industries brightest minds (and palettes), Spencer Turer!
Spencer is the Vice President of Coffee Enterprises, the first independent laboratory in the United States dedicated to quality analysis of coffee and a global leader in coffee quality testing and consulting throughout the farm-to-cup supply chain.
Spenser has been a professional coffee taster, analyst, and quality control expert since 1992 having previously held positions as General Manager, Sales Operations (Coffee Division), Mitsui Foods, Coffee Specialist, Kerry Food & Beverage, Waukesha, WI, and Supply Chain Manager / Coffee Technologist – Product Development, Dunkin’ Donuts
Additionally he is a member of American Society for Testing & Materials Evaluations: Food & Beverage Committee. Green Coffee Association Specialty Coffee Arbitration Panel and an ambassador with International Women’s Coffee Alliance.
As a long time Q Grader, co-founder of the Roasters Guild and widely published author, Spencer’s incredible breadth of experience and expertise is going to help us tackle this question of quality as we discuss the how to approach the concept and the main issues we need to consider in our operations both large and small.
I hope you enjoy!
We cover:
- Defining quality
- Intrinsic vs extrinsic quality
- Factoring in the consumers preference
- Consistency
- First steps in QC
- Factors that contribute to quality
- Being able to identify issues and replicate success
- Danger of “Selling your problems”
- Balance of systems of control ‘
- How we set our own definitions
- Addressing the complexity of the supply chain
- Choosing the right things to measure
This episode is brought to you by Roast Magazine! Visit them and subscribe over at:
Links:
Specialty Coffee Professionals LinkedIn Group
Spencer’s Audio Article: “Defining and Measuring Quality in Coffee From Production to Preparation”
Related Episodes:
RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters
078 : Exploring Green Buying and Sensory Analysis w/ Amanda Juris
Interested in coffee consulting? Let’s talk! Email me: Chris@keystotheshop.com
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