PENNY UNIVERSITY

I came across the concept of Penny University as I was reading about the history of coffee and I really enjoyed it.
Back in the 1700s, coffeehouses in London were known as penny universities. Anyone could enter these coffeehouses for a penny, where they could have not only coffee but be a part of riveting discussions for hours, regardless of their socioeconomic class.
This is another manifestation of the heart's desire for genuine companionship with coffee serving only as an excuse in a different part of the world. Maybe that’s why I enjoyed it so much.

We can talk about whatever you like here, not just coffee.

Blog

Blog categories
Blog archive
RSS
Filters
Picture for blog post Coffee Quality Institute (CQI) & Sertifikasyon
Coffee Quality Institute (CQI) & Certification
Wednesday, 4 January 2023

What is the value of a Q coffee Certificate?

The Q Certificate signifies that this coffee is among some of the best in the world and can be deemed “specialty” following the standards of SCA. It signifies an independent, third-party evaluation of quality that you can trust.

Who is Coffee Quality Institute (CQI)?

A fully independent US based non-profit organization working internationally to improve the quality of coffee and the lives of the people who produce it. CQI intends to transform the specialty coffee market for the benefit of producers by disseminating and perpetuating a global, common language of coffee

What is an In-Country Partner (ICP)?

In-Country Partners (ICPs) are valued partners for CQI, each with their own specialties and expertise, committed to quality and supporting CQI’s mission. ICPs serve as hubs to evaluate coffee quality. They adhere to strict industry standard protocols for Arabica (specialty) within the Q Coffee System.

What is the Q Coffee System?

CQI’s Q Coffee System helps to separate and identify high quality Arabica and robusta lots.

  • In-Country Partners (ICPs) follow CQI’s protocols to uphold integrity in the process from start to finish
  • Q Graders conduct a blind evaluation of the coffee sample and submit their scores through ICPs
  • Scores are averaged and coffees that meet the standard for green, roasted, and cup quality are issued a Q Certificate. Coffees not meeting Q standards receive a detailed CQI Technical Report.

What is a Q Grader, how to become one? 

Coffee professionals who are trained on sensory skills for coffee evaluation. 

One has to get training from CQI to become a Q Grader. As of Feb 2023, there are 7000 Q Grader in the world as per CQI data. 

Is CQI certificate same with a Q Grader cupping score ? 

No. CQI certificate is a globally accepted certificate issued by CQI USA. In order to get a certificate, you need to send green bean samples to an ICP. This ICP sends samples to 4 Q Grader without giving any information about coffee for blind evaluation. Q Graders load their independent scores to the CQI system and CQI USA, after consolidating the scores, issues the certificate directly to the owner of the coffee.

 

CERTIFICATES OF linn's coffee

Picture for blog post KAHVENİN DÜNDEN BUGÜNE YOLCULUĞU
THE JOURNEY OF COFFEE FROM PAST TO PRESENT
Wednesday, 14 July 2021

I've read a couple of versions of the coffee's journey, starting with goats in Ethiopia and extending to Sufi dervishes, spreading from the Ottomans to Europe and the rest of the world. There's no knowing which one is true.

Picture for blog post TOPRAKSIZ TARIMIN GÖZDEN KAÇIRDIKLARI
TOPRAKSIZ TARIMIN GÖZDEN KAÇIRDIKLARI
Thursday, 8 April 2021

Topraksız tarımda mühendislik yaklaşımı ile ürün kalitesi ve verimlilik artırılabilir ancak kurulan sistemler hiçbir zaman göçmen bir kuşu misafir eden bahçenin biyoçeşitliliğine sahip olamayacaktır. İnsanlık, toprağı ve döngülerini halen tam olarak çözememişken onu taklit etmeye ve yok saymaya kalkmak ne kadar doğrudur?

Picture for blog post KAHVE KAVURMA TEKNİKLERİ
KAHVE KAVURMA TEKNİKLERİ
Thursday, 8 April 2021

Kavrulmamış kahve, kahvedeki tüm asit, protein ve kafeini içerse de herhangi bir aroma ve tadı yoktur. Bu karbonhidrat ve yağları aromatik yağlara dönüştürmek, fazla nemi ve karbondioksiti yakmak ve bunun yerine yeni asitleri parçalayıp ortaya çıkarmak ve kahvenin aromatik ve tatsal karakteristiklerini belirginleştirmek için ısıya gereksinim vardır.

back to top
Filters