We are always delighted to arrange a cupping session at our Seven Hills Quality Lab. It's always informal; we speak coffee not jargon. Allow at least an hour; we normally cup Monday to Thursday. If you've never cupped before, don't worry - we take you through it.
For the experienced cupper, we often put a few new arrival samples on the table as well. It’s always a good chance to calibrate!
PRE-BLENDED & READY TO ROAST
Our pre-blending assists roasters improve their production efficiency. Blend origins first run through de-stoners before passing through equipment designed to achieve an accurate ratio mix. Blends can be packed in 60kg or 900kg bags. Minimum production run is 1.5 tonnes per recipe.
PRODUCTION PLANNING AND LOGISTICS
Our team can assist with all aspects of forward planning such as reserving stock, building a pre-blending schedule and arranging delivery; all functions that assist roasters with day to day operations.
COFFEE BLEND CREATION
Our Quality Lab team understand the flavours and unique characteristics of the green coffees we carry and most importantly how to bring these flavours together. Whether its a very specifc blend match, totally new project or flavour re-vamp, we can help. Our advice and feedback is always constructive, we are all passionate about coffee but there is commercial reality - coffee has to sell!
What we discuss in the Lab, stays in the Lab; we treat all discussions as confidential.
ROASTED OR GREEN COFFEE ANALYSIS
We are always happy to analyse green of roasted coffee for our customers. Screening reports, moisture content, certifcate of origin can all be provided if needed.
Our Quality Lab Agtron is always on and running a roasted sample through on Gourmet or Commercial scale is no problem at all. It's always useful to have a benchmark for roasting levels on a regular basis, all we need is a 70g sample of roasted beans.
Providing feedback on blends is part of what we do as well. We cup the blend in our usual way to build an idea of the flavour and origins, then taste as espresso and most importantly; in milk. Feedback will always be practical and useful.