About Testing
Testing of coffee involves many factors, and can be applied all along the production process, from green coffee, to roasting and brewing. Testing may involve Sensorial, Physical, and Chemical tests, depending on the needs of the client, and can be used to establish a set of standards, or to compare to existing standards.
Coffee Analysts has been testing coffee for over a decade, and is the only independent testing facility in the United States. Our experience has led us to believe there are several important aspects of testing. The test results should be:
- Arrived at independent of preconceptions, interference, and other “noise”
- Significant, not a chance occurrence
- Accurate – should answer the customer’s question (confirming or denying the “null hypothesis”)
- Avoidance of Type I error – stating that the null hypothesis is true when it is actually false
- Avoidance of Type II error – stating that the null hypothesis is false when it is actually true
- Precise – the actual value should be stated within a given range and be reasonably replicable within that range
As a result, Coffee Analysts has developed a testing program for sensory testing that involves:
- Submission of samples in random order labeled only with 3–digit code
- Submitting samples of the same type and relative flavor strength together
- Atmospheric conditions which are clean, well lighted, quiet, and comfortable, in which our panel can concentrate only on the task at hand
- Expert panel regularly trained and evaluated
- Testing done by panel of at least 3 – not one person’s opinion with test replications
- Specific testing methods for specific purposes
We are able to provide comprehensive, consistent results that enable our clients to establish a truly independent quality control program.
Thank you for your interest!
For more information on Coffee Analysts’ services, call TOLL FREE 1.800.375.3398, or send an email to info@coffeeanalysts.com.