DAK LAK Raw Robusta Vietnam (4)

Operator:
Saman Gholami
Roaster Machine:
IKAWA Pro
Green bean weight:
50gr
Roasted bean weight:
44.8gr
Lost weight:
5.2gr
Lost weight Percentage:
10.4%
Green bean density:
624g/L
Green Bean Moisture:
10.1%
Cooling Time:
02:00
Whole Bean colour:
Light To Medium 65
Grind Bean colour:
02:39   38.2%
Drying
03:17   47.7%
Milard Reaction
01:00   14.4%
Development
130C Charge Temperature 113C Turning Point 00:09 187C Drying End 02:39 214C First Crack 05:56 218C Drope Temperature 06:56
Name: masoud Naderlou
Date: 19/06/2024
Purpose:
Sample No.: DAK LAK Raw Robusta Vietnam (4)
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IMPRESSION OF QUALITY
Extremely Low
Very Low
Moderately Low
Slightly Low
Neither High Nor Low
Slightly High
Moderately High
Very High
Extremely High
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Fragrance
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st
Aroma
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st

SELECT UP TO FIVE THAT APPLY:

FLORAL
FRUITY ( BERRY DRIED FRUIT CITRUS FRUIT )
SOUR/FERMENTED ( SOUR FERMENTED )
GREEN/VEGETATIVE
OTHER ( CHEMICAL MUSTY/EARTHY PAPERY )
ROASTED
NUTTY/COCOA ( NUTTY COCOA )
SPICY
SWEET ( VANILLA/VANILLIN BROWN SUGAR )
PART 2: AFFECTIVE ASSESSMENT
  • EArthy, potato, peanut fragrance
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Flavor
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st
Aftertaste
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st

SELECT UP TO FIVE THAT APPLY:

FLORAL
FRUITY ( BERRY DRIED FRUIT CITRUS FRUIT )
SOUR/FERMENTED ( SOUR FERMENTED )
GREEN/VEGETATIVE
OTHER ( CHEMICAL MUSTY/EARTHY PAPERY )
ROASTED
NUTTY/COCOA ( NUTTY COCOA )
SPICY
SWEET ( VANILLA/VANILLIN BROWN SUGAR )

MAIN TASTES (2)

SALTY
SOUR
SWEET
BITTER
UMAMI
PART 2: AFFECTIVE ASSESSMENT
  • It has a Quaker aftertaste.
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Acidity
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st

SELECT ONE

DRY ACIDITY (HERBY, GRASSY, TART)
SWEET ACIDITY (JUICY, FRUIT-LIKE, BRIGHT)
PART 2: AFFECTIVE ASSESSMENT
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Sweetness
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st
PART 2: AFFECTIVE ASSESSMENT
  • Sweetness prevails.
PART 1: SENSORY DESCRIPTIVE ASSESSMENT
Mouthfeel
Intensity
LOW MEDIUM HIGHT 0 5 10 15 1st

SELECT UP TO TWO

ROUGH (GRITTY, CHALKY, SANDY)
OILY
SMOOTH (VELVETY, SILKY, SYRUPY)
MOUTH-DRYING
METALLIC
PART 2: AFFECTIVE ASSESSMENT
  • Silky
PART 3: EXTRINSIC ASSESSMENT
Overall
NON-UNIFORM CUPS
DEFECTIVE CUPS
DEFECT (IF ANY)
MOLDY
PHENOLIC
POTATO