Quality Assurance

Club Coffee pays particular attention to Quality Assurance (QA). It is most important to start with a good, clean raw material — green coffee, and ensure that each batch meets specification through roasting, grinding and packaging. Each lot of green coffee is sampled to our QA laboratory, prior to purchase.The coffee is evaluated for moisture and a sample is roasted for taste testing. Each lot is tested a second time when it is received at the factory, to ensure it matches the initial pre-purchase sample quality. QA is not just in a laboratory environment at Club Coffee.

Our Roast Masters check the colour of each batch of roasted coffee, using an Agtron meter which measures reflectance. The higher the number on the Agtron, the lighter the roast colour. Our Grinding Experts check the particle (grind) size using a series of sieves, with different mesh sizes, and a solid bottom pan. The greater the weight of particles that flow through to the bottom pan, the finer the grind. Roast colour and particle size are crucial measurements to yield a consistent cup profile. During production, some destructive testing is performed to ensure quality and consistency of the finished product. Packages are analyzed for final finished roast colour, particle size, net weight, residual oxygen, moisture and a final taste testing. Exposure to oxygen (ambient air), and high moisture are the enemies of roasted coffee.