Abstract
Coffee quality is a parameter influenced by a wide range of factors. The criteria used to measure quality include raw bean size and shape as well as colour; roast bean appearance is measured by visual scoring. Cup quality is determined by organoleptic means. Samples are submitted to professional coffee tasters who assess body, acidity, flavour and general standard while off-flavours are distinguished. Owing to the role of quality in the pricing of coffee, it is important that coffee should be handled carefully at the farm and factory level. At all these levels, the recommended procedures of handling coffee should be adhered to, in order to obtain top quality coffee. Some of these procedures are discussed in the paper.
Get full access to this article
View all access options for this article.