Implementing Quality Control using Triangulation Cuppings

This week, Patrik explains our approach to internal quality control as well as sharing one of the methods we've found particularly valuable recently. Cupping your profiles is a core practice of all coffee roasters, however, there are different ways to evaluate your profiles with some methods preserving more objectivity than others.

By implementing triangulations you can develop confidence in your profiling, as well as creating more certainty that you're moving in the right direction without unconditional bias.