Analyze reality quality control of roasted and ground coffee at quang tung coffee manufacture factory

LIST OF ACRONYMS ACRONYMS EXPLAIN QM Quality management QC Quality control QA Quality Assurance CCP Critical Control Points HACCP Hazard Analysis and Critical Control Points PE Polyethylene GMP Good Manufacturing Practices SSOP Standard Sanitation Operation Program CP Control Point CL Critical Limit TQM Total quality management ii LIST OF TABLES Table 1.1: The business results Table 3.1: Check the quality of coffee beans after roasting 36 Table 4.1: Product description 47 Table 4.2: Benchmark for sensory evaluation 54 Table 4.3: List each hazard in the process of controlling roasted coffee (Refer to appendix 1) 56 Table 4.4: Identify critical control points (Refer to appendix 2) 56 Table 4.5: Setup CCPs (Refer to appendix 3) 56 iii LIST OF FIGURES Figure 1.1: Company’s logo Figure 1.2: Company’s Organization Figure 1.3: Company’s products Figure 3.1: Green coffee is shipped from the warehouse 32 Figure 3.2: Technological process at Quang Tung coffee 33 Figure 3.3: Roasting machine 35 Figure 3.4: The change of colors 36 Figure 3.5: Cooling machine 37 Figure 3.6: Packing machine 39 Figure 3.7: Product after being packed 40 Figure 4.1: More modern machines at small companies 41 Figure 4.2: Coffee brewing tank in according to new technological process 42 Figure 4.3: Technological process 48 iv TABLE OF CONTENTS THANKS TO i LIST OF TABLES iii LIST OF FIGURES iv TABLE OF CONTENTS v INTRODUCTION CHAPTER 1: INTRODUCTION ABOUT COMPANY 1.1 General introduction 1.1.1 Information about An Khanh Trading Service Company Limited and Quang Tung coffee manufacture factory 1.1.2 The process of formation and development 1.1.3 Vision, mission and core values 1.2 Business fields and operations of the company 1.2.1 Business products 1.2.2 Operation and business results 1.3 Advantages and disadvantages of the enterprise CHAPTER 2: LITERATURE REVIEW 2.1 Quality and quality management 2.1.1 The concept of quality 2.1.2 Quality management 10 2.2 The quality management methods 15 2.2.1 Quality verification strategy 16 2.2.2 Quality control 17 2.2.3 Total quality control (TQC) 18 2.2.4 Total quality management (TQM) 19 2.3 The basic content of quality management 20 2.3.1 Quality planning 20 2.3.2 Quality control 21 2.3.3 Quality assurance 22 2.3.4 Quality improvement 23 2.4 The factors impact directly to product’s quality 23 v 2.5 Hazard Analysis and Critical Control Points (HACCP) 26 CHAPTER 3: ANALYZE QUALITY CONTROL IN QUANG TUNG CAFE MANUFACTURE FACTORY 31 3.1 Quality control of input materials – green bean 31 3.2 Quality control during production 33 3.2.1 Cleaning 33 3.2.2 Roasting and cooling 34 3.2.3 Mixing 37 3.2.4 Grinding 38 3.3 Control the process of packaging and finishing products 39 3.4 Comment on the advantages and limited in the quality management process of Quang Tung coffee manufacture factory 40 CHAPTER 4: PROPOSE SOLUTIONS FOR IMPROVING QUALITY CONTROL AT QUANG TUNG COFFEE AND AN KHANH TRADING CO., LTD 41 4.1 Changing modern machinery and technology process 41 4.2 Recruitment of quality control staff for manufacture factory 42 4.3 HACCP construction for coffee roasters production line 46 4.3.1 STEP 1: ESTABLISHING A WORKING GROUP ON HACCP 46 4.3.2 STEP 2: PRODUCT DESCRIPTION 47 4.3.3 STEP 3: TECHNOLOGICAL PROCESS 48 4.3.4 STEP 4: DIAGNOSTICS AND SURFACE PLAN BY GMP RULES 49 4.3.5 STEP 5: IMPLEMENTATION SSOP 50 4.3.6 STEP 6: HAZARD ANALYSIS 51 4.3.7 STEP 7: DEFINE CCP 56 4.3.8 STEP 8,9,10,11: SET UP CCP 56 4.3.9 STEP 12: ESTABLISHING DOCUMENT SYSTEMS AND RECORDS 56 CONCLUDING 57 REFERENCES 58 APPENDIX 57 vi INTRODUCTION Introduction Vietnam is an agricultural country with a large number of agricultural products with an important position in supplying agricultural products to the world such as tea, coffee, rice, pepper, etc Cultivated in Vietnam for a long time, there are still problems that inhibit the development and affirm the brand name in the international market We have achieved the second largest export volume of coffee in the world, only after Brazil, but the competitiveness is always lost in terms of quality, price, mostly unofficial raw coffee Therefore, Vietnamese coffee has not fully developed its ability to create a certain brand in the world According to the author's research, in addition to a few big companies that are always mentioned such as Trung Nguyen brand or Vinacafe, small coffee production companies in Vietnam are quite many, operating by region and region In Can Tho City, where the author has time to learn about economic activities here, there are many companies and establishments producing coffee in the form of small, mainly with equipment, machinery as well as rules old production process During the internship at the company, the author had the opportunity to approach the real working environment and gain a deeper understanding of the quality management knowledge learned in the classroom With the help of instructors Ms Nguyen Thi Anh Van and Mr Le Quang Tung - direct instructors at the company, the author hopes to have successfully completed the enterprise environment experience, built up the ability to create plan and improve knowledge and skills, especially in the quality management system Along with the desire to be able to contribute to the development of production facilities in terms of quality, build a brand of Vietnamese coffee with more brand value, pay more attention to the quality of products, the author has chosen topic: "Analyzing quality control of roasted coffee at Quang Tung coffee." Research objectives Applying a combination of reasoning with an analysis of the company's actual conditions, based on an assessment of the company's advantages and disadvantages, outstanding issues and their causes deals in quality control activities From there, the author during an internship at the company will give some suggestions and solutions for the company's quality control activities Research scopes − Research location: at Quang Tung coffee manufacture factory belonging to An Khanh Trading and Service Co., Ltd − Research activities: focus on studying the quality control activities of the company, at the same time combined with the general economic development of the Southern market to compare and suggest solutions The most optimal for the company's quality management activities − Duration of research: months Research methodology ❖ Methods of data collection − Secondary information source: Reference documents are company reports, information on newspapers, internet, and essays in the library of University of Technology and Education of Ho Chi Minh City This is a desk method, this study is purely based on judgment and reasoning to come up with solutions to the problem − Primary information source: Observing the actual situation, directly working at the company's production facilities to understand the operating model, the way of doing business and assess the actual situation at the company ❖ Methods of statistics and data aggregation From the information collected during the internship and data through observation, direct participation that conducts synthesis and planning development Final thesis structure The structure of the report consists of chapters: Chapter 1: General introduction about An Khanh Trading and Service Co., Ltd., Quang Tung Coffee Production Facility Chapter 2: Analyzing the status of quality control work in the company Chapter 3: Solutions to perfect the quality control system CHAPTER 1: 1.1 INTRODUCTION ABOUT COMPANY General introduction 1.1.1 Information about An Khanh Trading Service Company Limited and Quang Tung coffee manufacture factory Quang Tung Coffee Production Unit is directly under An Khanh Trading and Service Co., Ltd, An Khanh Ward, Ninh Kieu District, Can Tho city Up to now, An Khanh Company includes coffee manufacture factory Type of business: manufacture factory Company's logo: Figure 1.1: Company’s logo Core value: Quality makes a brand Address: 307/2 Hoang Quoc Viet Street, An Khanh Ward, Ninh Kieu District, Can Tho city Business Registration Number: 57A8011772 Tax code: 1801165213 Representative: Mr Lê Thanh Tung Business line: Production and packaging of roasted coffee Phone: (+84) 0917.666.999 1.1.2 The process of formation and development Quang Tung coffee manufacture factory is the first production base of An Khanh Trading and Service Co., Ltd starting from 2013 From the beginning, the facility only has an area of about 60m2, operating with regulations Small scale, coffee is only distributed to small coffee shops in Can Tho city In 2015, the coffee market began to develop more and the coffee market in the Southwest region also had many flourishes, the company expanded production to a larger base, so far Quang coffee products Tung is distributed throughout major provinces and cities such as Rach Gia, Chau Doc, An Giang, Kien Giang, Ca Mau, Bac Lieu, Manager Mr LE THANH TUNG Warehouse Mangement Department Production Department Sales Department Packing Department Acounting Department Figure 1.2: Company’s Organization Source: Human resource Department From 2015 until now, Quang Tung coffee products are mainly distributed to cafes in the traditional business model, rather than focusing on building familiar brands to consumers In the period of 2020-2025, Quang Tung coffee brand positioning company needs to develop more in brand recognition for customers, becoming a favorite product in Vietnamese families, the market is still building erected in the Southern region According to the tastes of the Southern people, powdered coffee is still preferred over instant coffee, so regardless of the instant coffee market, it still produces communication products Besides, changing machines in the form of traditional machines to more modern machines to meet the increasing demands of customers 1.1.3 Vision, mission and core values ❖ Vision Become the leading roasting coffee manufacturing company in the South West region, promoting the development of Vietnam's economy ❖ Mission The operating purpose of the enterprise operation is to customer’s benefit, use our quality products to connect and grow ❖ Core values: The company focuses on building and developing people Hearty - With love of coffee and career, we are a group of energetic young people who want to introduce the essence of coffee beans and coffee culture to the whole the world through quality commercial products Equipped - Equipped with expertise, skills, attitudes, and tools to best support our customers, and constantly learning to improve ourselves Risk-taking - Accept challenges and difficulties in each stage of the company's development, not hesitate to bring the best products and services in a timely Originative - Innovative, constantly innovating to meet the needs of the market Side-by-side: Always companion together for the development of the business and promoting the culture of enjoying true clean coffee 1.2 Business fields and operations of the company 1.2.1 Business products Quang Tung Coffee – Quality make a brand − Check the implementation of sanitation of hand washing sinks, shoe sinks, toilets − Check the status of hand washing sinks and toilets ❖ Protect products from contamination: ➢ Product protection measures − Cleaning of production areas, floors, ceilings − Lighting system, ventilation system, walls, glass doors − Warehouse of packaging, materials, scrap area, chemical storage ➢ Test criteria − Checking the hygiene of production areas, cold storage, packaging, chemical storage and warehouse arrangement − Waste storage area − Checking the status of maintenance of factories, chemical stores, packaging and supplies ❖ Check workers' health: − Check the workers' health for common diseases (scabies, cough, runny nose ): case/time − Periodic health check for workers: year / time 4.3.6 STEP 6: HAZARD ANALYSIS ❖ List the hazards: − Raw coffee beans: Green coffee is the product of a process of processing fresh coffee beans so the quality of green coffee depends on many stages, each stage has its own unique factors Here we will specifically explore these factors Green coffee can be affected by the process of creating fresh beans, from the way of cultivation and the environment in the crop such as moisture, soil, weather affecting coffee beans There is also the harvest, the way to harvest Or when the newly harvested berries are not processed immediately or are not well preserved (within the period of 24 - 36 hours), the quality of green coffee is also affected by the unstable quality of coffee harvests the process of converting nutrients from low molecules to high molecules is still ongoing, the enamel of the charcoal version is still active and the biochemical activities are also strong 51 Conditions and drying regimes also significantly affect the quality and length of drying time (due to not enough yard to be dry, less to be raked up or due to the sunny weather ) can cause fungus to appear harm to the hat If the drying stage of paddy husks in wet processing is not carried out quickly, it will cause bad smell in mixing water In the post-drying period, if the paddy is dried at a high temperature, the water in the grain will drain out too quickly, causing a very serious case of broken rice When studying the factors affecting the quality of green coffee, it can be noticed that in the coffee bean block, there is a possibility of some microorganisms − Cleaning: This is the process of removing impurities in green coffee, usually by hand And classify so that the particles are relatively uniform in size, color, so at this stage there is almost no danger − Roasting: The process is very complicated, depending on the value of the coffee, the rate of heat transfer, the need for heat and energy During roasting it produces chemical reactions within the coffee beans which have a great impact on the taste and quality of coffee water In fact, the process of roasting coffee needs to be seen in both artistic and scientific terms At the beginning of the roasting process, the coffee beans begin to no colors and some moisture escapes from the coffee beans During roasting the coffee beans tend to expand Immediately after that, the silk crust still clinging on the kernel is peeled off, in a few minutes the steam escapes more strongly, here it is called the first stage of the roasting process After that, the coffee beans expand very quickly During this period the oil accumulates on the outer surface of the kernel leading to caramelization By studying the changes of coffee beans during roasting, it is found that there is a major chemical hazard at this process, depending on the moisture content of the beans, temperature and roasting time roasting is different, if roasting has not reached the necessary level, aromatic compounds are formed not thoroughly; on the contrary, excessive roasting will cause the burnt seeds to produce carbon black that affect the quality; At the same time, it also produces many compounds that affect odors such as phenol, quinol, methyl − Grinding: 52 Grinding is an equally important process, depending on the size of ground coffee beans, the speed of extraction of soluble substances and volatile components is fast or slow In fact, the preparation method and the equipment used will reflect the desired level of grinding, so the level of grinding coffee in raw, medium or fine form does not have a uniform rule Usually with coarse or medium grain is used in the case of filter phase, fine particles are used in filtration equipment Achieving the homogeneity of new ground coffee beans is important, this identity depends on the brittleness of roasted coffee, the moisture content of roasted coffee and the degree of roasting In the process of grinding coffee, the husks, silk husks (because they cannot escape from the surface of roasted coffee) or the shells of the remaining ingredients Therefore, in this process exist the following hazards: • Physical: coffee crust, leftover crust • Chemistry: depending on the degree of grinding that makes CO2 and aromatic substances more or less loss leading to the rancidity (oxidation occurs) of roasted coffee quickly or slowly - Preservation: Almost all methods of preserving food products contain the purposes of preventing the entry of microorganisms, the continuation of fermentation, or to prevent decomposition or rotting decomposition that is derived from an enzyme contained in a food product, or prevents contamination of food products over a long period of time The problem of preserving roasted and ground coffee in order to maintain all its inherent value is completely different because they are not fermented or rot by microorganisms or enzymes, even if they exist for a period of time For extended periods of time whether they are contained in a fully breathable or airtight diaphragm But what is the telltale difference between freshly roasted coffee and roasted coffee over a long period of time (under poor storage conditions)? This is evidenced by a tasteless or sour taste and rancid odor, increased grain weight, cloudy brewing water, and reduced solubility of organic compounds during preparation for roasted and ground coffee long According to the above, roasted and ground coffee does not need to avoid the phenomenon of fermentation and rot during storage, but they only need to be preserved in such a way that the factors that create the product's value the coffee is 53 either constant or consumed at the lowest level, that is, the characteristic flavors, flavors and organic compounds that dissolve at the highest level when brewed ❖ Measures to overcome hazards: − Roasting: In recent years, the condition of roasting has been widely applied, contributing to increase the amount of blended water obtained and reduce the proportion of roasted coffee The increase in the amount of blended water obtained can be seen by the same number of cups of coffee from the lower weight of green coffee Therefore, it provides a cost-saving ability for manufacturers and consumers For roasting method, many roasting agents are used such as steam, infrared or microwave But much attention has been paid to the use of superheated steam under pressure to roast coffee In this way, promoting the hydrolysis of green coffee and enhancing the taste of coffee should improve the quality of roasted coffee Table 4.2: Benchmark for sensory evaluation − Score Evaluation -2 Too light -1 Little light Enough +1 Litte dark +2 Too dark Packing: Roasted coffee products are only considered complete when they are packed in a suitable bag for delivery to consumers For many food products, this process is a simple analogy Particularly for roasted coffee products, it is not easy at all because over time the amount of CO2 as well as aromatic compounds gradually lose quality Previously roasted ground coffee was put into bags by manual methods and then delivered to consumers It is the packaging conditions above that make the shelf life of roasted coffee products not be extended And currently, although there are many measures to pack by 54 gas, by vacuum or a combination of vacuum and gas However, according to the researcher when roasted ground coffee is packaged in a vacuum condition, it can be kept all volatile compounds such as ether, oil, CO2, and coffee moisture content of about 1,5-2%; at the same time, under vacuum condition, it still retains the typical taste of coffee and gives the diffusion of these compounds more perfectly than conventional methods Francesco Illy also argued that the oxidation of fat compounds and coffee oil is still unavoidable (albeit very small) because the extremely small fractions are immediately oxidized by the air, followed by Chemical combination between oxygen and fats and coffee oil to start the oxidation process The amount of oxygen absorbed during oxidation is difficult to be removed during vacuum extraction According to the researchers, if the vacuum packaging is not damaged, the quality of coffee can be maintained for a period of 18 months without the need to apply any special preservation measures But when opened, keep the coffee bag in the fridge and use it for a short time If you want to use long can handle frozen coffee pack - Grinding: In the process of grinding roasted coffee, people usually proceed through stages: • Break the roasted coffee beans into relatively large pieces to release the remaining silk • Crush the above coffee pieces to a smaller size (according to consumer demand) • Homogenize (or normalize: normalized) to mix evenly between silks and roasted coffee beans; at the same time creating roasted and ground coffee products with uniform coloration as well as making the coffee juice thick The homogenizer is a stirring chamber made of paddle stirrers, normally mounted in the grinding equipment According to Steven J Kirkpatrick, in the process of grinding the following steps will result in higher quality roasted coffee products: - Step 1: Ideally, roasted coffee is broken to about 40-80% broken size on a 6-mesh (3.36 mm) sieve, then most of the silk on the coffee beans will be peeled off If more than 80% of the fragments on a 6-mesh sieve are too rough, it is difficult for the silk to peel off completely; If less than 40% of the debris is retained on the mesh sieve, then the fragments are too small to give the final product a large density 55 - Step 2: After being broken into pieces as above, homogenize During the homogenization process, the remaining coffee pieces and silk peels are mixed together, the coffee oil that is released from the coffee fragments blends with small pieces of silk, creating a feeling of having no silk on background of roasted coffee Here we can add more fragrances or additives Usually this step is done in a very short time, only a few minutes It is these two steps that contribute to reducing the density of roasted coffee products The last step is to grind the coffee in the two steps above to the desired size Table 4.3: List each hazard in the process of controlling roasted coffee (Refer to appendix 1) 4.3.7 STEP 7: DEFINE CCP Table 4.4: Identify critical control points (Refer to appendix 2) 4.3.8 STEP 8,9,10,11: SET UP CCP Table 4.5: Setup CCPs (Refer to appendix 3) 4.3.9 STEP 12: ESTABLISHING DOCUMENT SYSTEMS AND RECORDS − The company must establish a documented system of all operational procedures of the HACCP program appropriately − References and documentation − Production, prevention, improvement, procurement, and distribution plans − Test plan, control processes − Marketing, market research − Personnel organization − Working environment − Report and approval of management 56 CONCLUDING Although the same object is coffee, there are three different actors interested in coffee quality Here we can give three specific subjects with the same flavor of the object as coffee: For producers, the quality of coffee means that the physical and chemical parameters of the coffee meet the level Technical and quality specifications have been set for the product For the seller, quality is in the eyes of the buyer For coffee drinkers: the quality of coffee fish is the set of characteristics, characteristics or attributes contained in the coffee water, meeting their drinking needs, depending on each market The characteristics of coffee include: basic flavors such as natural aroma, bitterness, acrid taste, sweet and sour taste, greasy feeling and aftertaste; strange flavors due to the mix and the overall appreciation of the tasting house as the concentration of each type of flavor, the harmony between these flavors and the deliciousness of refreshing spirit The development and quality control of roasted ground coffee contributed significantly to creating brand value for each company in particular, and also contributed to increasing the export volume of roasted coffee, positioning the quality of coffee and Vietnamese coffee in the world market 57 REFERENCES Crosby, P B (1979) Quality is free New York: McGraw-Hill Deming, W E (1982) Out of crisis Cambridge, Mass: MIT Press Feigenbaum, A V (1961) Total quality management New York: McGraw-Hill Ishikawa, K (1985) What is Total Quality Control? New Jersey: Prentice Hall Juran, J M (1974) Quality Control Handbook New York: McGraw-Hill Le Thuy An, Le Thi Dieu, Nguyen Thi Hong Ban, Do Thi Thu Hang (2011) Learn technological process of producing powdered coffee Nguyen DInh Phan, Dang Ngoc Su (2012) Quality Management Ha Noi: University of Economic Nguyen Thi Luu, Nguyen Thi May, Pham Ha Ni (2015) Building HACCP system for beer factory Nguyen, N T (2010) Quality management of bean green coffee at Ha Lan Co,Ltd Master dissertation, Da Nang University 10 Pham Tran Ngoc Hanh, Nguyen Thi Tra My, Le Thi Mui, Nguyen Thi Ngoc Mai, Tran Ha Ngoc Ngan (2012) Three GMP process for roasted and ground coffee manufacturing 11 Ta Thi Kieu An, Ngo Thi Anh, Nguyen Thi Ngoc Diep, Nguyen Van Hoa, Nguyen Van Kiet, Dinh Phuong Vuong (201o) Quality Management Ho Chi Minh: Thong Ke Publisher 12 Vietnambiz (2019) Report of the coffee market in November,2019 58 APPENDIX Appendix Table 4.3: List each hazard in the process of controlling roasted coffee Sep Steps Material Hazards - Bacteria: Control Measures Checking ✓ Fresh coffee growing and Particles with uneven colors; there are processing facilities check many punctured seeds, tiny seeds, black Men Yeast: seeds, moldy seeds, Mold Insect pests Sand, gravel, metal, black grain, musty seed, young seed ✓ Fresh coffee growing and processing facilities check Check by senses The degree of change of chemical - Test by the senses (roasting - If roasted yet, the seeds will be pale, compounds, the degree of roasting temperature roughly 200-240oC), medium brown If roasted excessively, the is not reached or excessive, all even browning on the grain surface grain color will tend to turn black affect the quality of products Roasting In the case of polished seeds, the -If roasted at low temperatures, the aroma entire surface of the beads is smooth has not been formed If the temperature is and smooth, if there is any residue too high, the aroma is lost many times of silk, there is a little silver color, roasted, the taste increased no pests, no black dots, no mixed roasted seeds 57 Check by senses (cooling - The aroma decreases and if it does not cool temparature roughly 28-30oC) Cooling in time, the color of the grain will darken at the end of the roasting process, the taste will decrease Remaining rice ✓ husk and silk - Sampling of coffee preparation, -If grinding is too large, the coffee extract coffee residue (not yet peeled off of tasting roasted coffee) preparation equipment that particle substance If grinding is too fine, the water Grinding ✓ (depending on the will go down quickly, poorly soluble size varies) mixed through the flour layer is slow, the - Check by sense htu water is cooled, making the aroma of coffee does not diffuse completely -The status of the grain is uneven if leftover silk grass in large quantities Moisture absorption from outside, - Sensory examination, sampling -Products have mold, loss of aroma, sour penetration of air oxygen, sunlight for tasting preparation Preservation reduces product quality 58 taste Appendix Table 4.4: List each hazard in the process of controlling roasted coffee Sep Steps Hazards Question 1: Does Question 2: Is this Question 3: Question 4: Whether the this control exist stage specifically Does the hazard next stage removes or at this stage? designed to limit or exceed the reduces the hazard to an reduce the probability acceptance limit acceptable level of a hazard to an or go to an acceptable level? unacceptable CCP limit? Material -B microorganisms -No No occur No occur No occur Not CCP that damage the Establishments material planting and -B pathogenic processing fresh As above As above As above Not CCP microorganisms coffee cherries -C Pesticide -No (As above) As above As above As above Not CCP -No (As above As above As above As above Not CCP -No As above As above As above Not CCP residues -P impurities 59 - CP Extraction rate of chromium Yes (Sieve test) Yes No occur No occur CCP1(CP) - C level of Yes Check by Yes No occur No occur CCP2 (C) chemical compound sense Yes No occur CCP3(P) No occur No occur CCP4(C) compounds and their Roasting loss change Grinding Packing -P impurities Yes Check by No sense -C the penetration Yes By sensory, Yes of oxygen, light, and concocting, moisture leads to tasting oxidation Appendix Table 4.5: Setup CCP Steps Hazards CCP Following Content Variable degree Roasting of chemical Roasting Roasting temporature temporature Method Frequency Thermometer 1min/ once compounds Corrective Executer action Manufacturing Adjust the Evaluation staff machine team HACCP QC Staf 60 Confirm Cooling Grinding roughly 200- of green Isolate and (1 240oC coffee handle week/once) Time from 5- Roasting 20min time Chemistry: Cooling Cooling oxidation of temporatue temporature aromatic 28-30oC compounds Time from 3- Cooling time The level of Temporature: Grinding extraction of 18-20oC temporature compounds and Time: 8- Grinding their loss 10min time Default Before Manufacturing manufacturing Staff Thermometer min/ once Isolate and handle Manufacturing Isolate and staff handle QC Staff Default Before Manufacturingg Isolate and manufacturing staff Thermometer aromatic Default 61 handle Appendix 4: Technical requirements of roasted coffee ( TCVN 5250-90) Quality level (% weight) Name indicator Level I Level II Sensory The seeds are uniform, nonForm flammable, allow to stick some silks of silvery sheen Color Odor Taste Water mixed The seeds are uneven, allowing some silk sheaths to stick Dark brown Dark brown Unique aroma of roasted Unique aroma of roasted coffee, no strange smell coffee, no strange smell Strong taste, rich physical, Strong taste, average body, no attractive strange flavors Dark brown, clear, attractive Dark brown, clear, attractive and attractive and attractive Physical & chemistry Good nuts > 92 > 86 Fragments