{"id":3132,"date":"2017-11-29T06:16:05","date_gmt":"2017-11-29T05:16:05","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=3132"},"modified":"2021-07-27T11:52:18","modified_gmt":"2021-07-27T09:52:18","slug":"specialty-qgrader-kim-jest","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/specialty-qgrader-kim-jest\/","title":{"rendered":"Kawa specialty? Bez Q Gradera to si\u0119 nie uda."},"content":{"rendered":"

Ile razy s\u0142ysza\u0142am s\u0142owo Q Grader<\/i> to przewa\u017cnie osoba, kt\u00f3ra je wypowiada\u0142a, wyra\u017ca\u0142a w nim szacunek i nieskrywany podziw.\u00a0 Na samym pocz\u0105tku intrygowa\u0142o mnie to, ale im wi\u0119cej o tym czyta\u0142am i szuka\u0142am informacji tym wi\u0119kszy budzi\u0142o to m\u00f3j zachwyt. W ostatnim czasie mia\u0142am przyjemno\u015b\u0107 obserwowa\u0107 i uczestniczy\u0107 w przygotowaniach pewnej bardzo zdolnej osoby do certyfikacji. Sp\u00f3jrzcie sami na t\u0119 d\u0142ug\u0105 i trudn\u0105 drog\u0119!<\/big><\/strong><\/p>\n

Specialty<\/b> Coffee<\/b><\/h2>\n

Coraz cz\u0119\u015bciej zdarza si\u0119, \u017ce ludzie odwiedzaj\u0105c r\u00f3\u017cne kawiarnie pytaj\u0105 o ziarna specialty. Gdy ich pytam co to takiego<\/i>\u00a0zazwyczaj pada odpowied\u017a: yyy\u2026noooo\u2026yyyy\u2026 dobra kawa<\/i>. I tyle. Widzia\u0142am te\u017c r\u00f3\u017cne t\u0142umaczenia i spolszczenia tego s\u0142owa . Modne, fajne i chwytliwe has\u0142o. Ale co tak naprawd\u0119 kryj\u0119 si\u0119 pod nim? Warunki okre\u015blenia kawy mianem Specialty sprecyzowa\u0142 zwi\u0105zek SCAA (Specialty Coffee Association of America)<\/strong>. Zgodnie z zasadami, kawa podlega dwukrotnej ocenie: pierwsza z nich ma miejsce jeszcze na plantacji i jest dokonywana wizualnie, druga natomiast nast\u0119puje po wypaleniu kawy i jest testem sensorycznym. Kawa segmentu specialty<\/a> w ocenie SCAA z tzw. systemem GACCS<\/strong> musi spe\u0142ni\u0107 dwa warunki:<\/p>\n

    \n
  1. W 350 gramowej pr\u00f3bce zielonego ziarna nie mo\u017ce by\u0107 \u017cadnego defektu I stopnia i nie wi\u0119cej ni\u017c 5 defekt\u00f3w II stopnia.<\/li>\n
  2. W 100 gramowej wypalonej kawie nie mo\u017ce by\u0107 ani jednego quackersa<\/b> (ziarno, kt\u00f3re jest niedojrza\u0142e\u00a0 \u2013 po wypaleniu <\/b>wygl\u0105da ja\u015bniej i po z\u0142amaniu ma zapach<\/b> orzecha ziemnego).<\/li>\n<\/ol>\n

    Po wypalniu, kawa musi uzyska\u0107 min. 80 punkt\u00f3w w ocenie sensorycznej Q Gradera.<\/p>\n

    Q Grader \u2013 kto to?\u00a0<\/b><\/h2>\n

    Skoro ju\u017c wiemy co to specialty coffee,<\/i> to pora przej\u015b\u0107 do Q Gradera<\/b>. Jest to osoba uprawniona do oceny jako\u015bci kawy (z ramienia Coffee Quality Institue). To kto\u015b, kto bazuj\u0105c na swoich zmys\u0142ach i do\u015bwiadczeniu potrafi ustali\u0107 czy analizowana kawa jest produktem jako\u015bci specialty. Decyzja Q Gradera musi by\u0107 poparta szczeg\u00f3\u0142ow\u0105 ocen\u0105 i charakterystyk\u0105 poszczeg\u00f3lnych atrybut\u00f3w kawy.<\/p>\n

    \"rockmill<\/p>\n

    Jak zosta\u0107 Qgraderem?\u00a0<\/b><\/h4>\n

    Wszystko zaczyna si\u0119 od kursu Pre-QArabica Course<\/i>. Jest to sam trening, kt\u00f3ry nie ko\u0144czy si\u0119 egzaminem \u2013 uczy Ci\u0119 formu\u0142y kursu do w\u0142a\u015bciwego Q. Kalibracja trwa trzy dni. Potem pozostaje du\u017co czasu na trening.<\/p>\n

    Egzamin na Q Gradera podzielony jest na 20 blok\u00f3w<\/b>: General knowlege, sensory skills A, sensory skills B, sensory skills C, olfactory test A, olfactory test B, olfactory test C, olfactory test D, triangulation #1: washed milds, triangulation #2: Africa, triangulation #3: naturals, triangulation #4: Asia, matching pairs test, roasted sample I.D. test, green grading, roasted grading test, cupping 1: washed milds, cupping 2 : Africa, cupping 3: naturals, cupping 4: Asia<\/i>.<\/p>\n

    Sensory skills<\/b>\u00a0to\u00a0testy sprawdzajce zdolnosci sensoryczne prowadzone na roztworach wodnych. Natomiast olfactory<\/b> to testy oparte na aromatach Le Nez Du Cafe<\/a>. Wszystkie przeprowadzane s\u0105 w ci\u0105gu\u00a0trzech\u00a0dni. Brzmi skomplikowanie i niemo\u017cliwe do przej\u015bcia?<\/p>\n

    Mia\u0142am okazj\u0119 obserwowa\u0107 przygotowania do egzamin\u00f3w Q Gradera. Widzia\u0142am ile to jest samozaparcia, trening\u00f3w i ilo\u015bci nauki. Na pierwszy rzut oka wydawa\u0142o mi si\u0119, \u017ce zdanie wszystkich egzamin\u00f3w jest nie do osi\u0105gni\u0119cia i wymaga nadludzkich mocy. Znam Paul\u0119 Gwarek<\/b> ju\u017c kilka lat i obserwuj\u0119, jak si\u0119 rozwija. Widzia\u0142am ogrom pracy, jaki we wszystko wk\u0142ada, i od razu by\u0142am pewna, \u017ce postawi sobie cele wysoko i b\u0119dzie je realizowa\u0107 po kolei. Mia\u0142am to szcz\u0119\u015bcie, \u017ce mog\u0142am uczestniczy\u0107 w jej treningach, od wewn\u0105trz<\/i> obserwuj\u0105c, jak to si\u0119 wszystko dzieje.<\/p>\n

    St\u0119\u017cenia, cuppingi, kwasy\u2026 Niesamowita ilo\u015b\u0107 technik, wiedzy i po prostu ekscytacja! Wiesz albo nie wiesz. Jak nie wiesz, to uczysz si\u0119 jak to zrobi\u0107, \u017ceby wiedzie\u0107. S\u0142odkie, s\u0142one, kwa\u015bne\u2026 Co jest z czym pomieszane i jakie ma st\u0119\u017cenie?<\/p>\n

    Czarna magia? A jednak nie! Trening, trening i jeszcze raz trening! Pojmowanie smaku na wielu p\u0142aszczyznach i wiele sposob\u00f3w.<\/p>\n

    \"mocna<\/p>\n

    Wywiad\u00f3wka!<\/h2>\n

    Na koniec kilka pyta\u0144 do Pauli Gwarek, kt\u00f3ra jest \u015bwie\u017co upieczonym Q Graderem!<\/p>\n

    Basia Szparagowska: Dlaczego zosta\u0142a\u015b Qgaderem?<\/b><\/p>\n

    Paula Gwarek:\u00a0<\/i>Na co dzie\u0144 zajmuj\u0119 si\u0119 kontrol\u0105 jako\u015bci w firmie sprzedaj\u0105cej surow\u0105 kaw\u0119. W naszej ofercie mamy kawy o zr\u00f3\u017cnicowanej jako\u015bci, w tym specialty. St\u0105d bardzo chcia\u0142am zrozumie\u0107 czym dok\u0142adnie jest tajemnicze 80 punkt\u00f3w<\/i>, kt\u00f3re pozycjonuje kaw\u0119 jako specialty.<\/p>\n

    Sprawne pos\u0142ugiwanie si\u0119 formularzem cuppingowym SCA to du\u017ca pomoc w mojej codziennej pracy. Dzi\u0119ki rzetelnej ocenie wiem, czy kawa, kt\u00f3r\u0105 oferujemy jest o odpowiedniej warto\u015bci. Mog\u0119 trafniej doradza\u0107 moim klientom oraz dawa\u0107 bardziej precyzyjny feedback producentom. Co jest szczeg\u00f3lnie wa\u017cne, gdy\u017c cz\u0119sto kawa mimo ogromnego potencja\u0142u traci punkty za defekty wywo\u0142ane jej z\u0142ym przygotowaniem (tym samym zostaje zdegradowana z kategorii specialty).<\/p>\n

    \"specialty
    Paula Gwarek podczas prowadzenia otwartego cuppingu \/fot. Marcin Rzo\u0144ca<\/figcaption><\/figure>\n

    BS: Co Ci da\u0142 certyfikat?<\/b><\/p>\n

    PG:\u00a0<\/i>Nauczy\u0142 mnie konstruktywnej ewaluacji kawy przy u\u017cyciu arkusza cuppingowego SCA. W my\u015bl zasady, \u017ce ka\u017cda przyznana ocena musi by\u0107 obiektywna i w\u0142a\u015bciwie uargumentowana. Co jeszcze? Pewno\u015b\u0107 siebie!<\/p>\n

    BS: Trudno si\u0119 przygotowa\u0107?<\/b><\/p>\n

    PG:\u00a0<\/i>To zale\u017cy od tego, czy cuppujemy kaw\u0119 codziennie, raz w tygodniu czy dora\u017anie. Ja mam to szcz\u0119\u015bcie, \u017ce od p\u00f3\u0142tora roku testuj\u0119 kaw\u0119 codziennie, gdy\u017c jest to fundament mojej pracy. Znacznie to skr\u00f3ci\u0142o d\u0142ugo\u015b\u0107 moich przygotowa\u0144.<\/p>\n

    Solidne treningi zacz\u0119\u0142am na miesi\u0105c przed wyjazdem na egzaminy.\u00a0 \u0106wiczy\u0142am w\u00f3wczas regularnie swoj\u0105 pami\u0119\u0107 sensoryczn\u0105, u\u017cywaj\u0105c m.in. zestawu aromat\u00f3w Le Nez Du Cafe. Uczy\u0142am si\u0119 nazywa\u0107 rodzaje kwasowo\u015bci wyst\u0119puj\u0105cej w kawie. \u0106wiczy\u0142am triangulacje i pracowa\u0142am nad popraw\u0105 koncentracji. Zaowocowa\u0142o!<\/p>\n

    BS: Kilka s\u0142\u00f3w na koniec.\u00a0<\/b><\/p>\n

    PG:\u00a0<\/i>Fajnie jest inwestowa\u0107 w siebie i rozw\u00f3j. Dobrze jest mie\u0107 wysoko wyznaczone cele i po kolei je realizowa\u0107. Fajnie jest by\u0107 na co dzie\u0144 sob\u0105 i prac\u0119 \u0142\u0105czy\u0107 z pasj\u0105. Certyfikat na Q Gradera jest uznawany za jeden z najtrudniejszych egzamin\u00f3w kawowych i nale\u017cy pami\u0119ta\u0107 o tym, \u017ce co 3 lata jest powtarzana kalibracja.<\/p>\n

    Nie ka\u017cdy potrzebuje tego certyfikatu, ale ka\u017cdy z nas potrzebuje rozwoju i nauki. Ja jestem wdzi\u0119czna za to, \u017ce mog\u0142am obserwowa\u0107 jak to wszystko wygl\u0105da i na tej podstawie stworzy\u0107 nowy projekt, o kt\u00f3rym us\u0142yszycie nied\u0142ugo!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ile razy s\u0142ysza\u0142am s\u0142owo Q Grader to przewa\u017cnie osoba, kt\u00f3ra je wypowiada\u0142a, wyra\u017ca\u0142a w nim szacunek i nieskrywany podziw.\u00a0 Na samym pocz\u0105tku intrygowa\u0142o mnie to, ale im wi\u0119cej o tym…<\/div>\n
    Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":32,"featured_media":2681,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[48,34,47,40,41],"tags":[813,439,206,811,809,808,242,516,660],"powerkit_post_featured":[],"class_list":{"0":"post-3132","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-barisci","8":"category-kawa","9":"category-lifestyle","10":"category-mity","11":"category-speciality","12":"tag-bero","13":"tag-cupping","14":"tag-jakosc","15":"tag-kawa-specialty","16":"tag-q-grader","17":"tag-qgrader","18":"tag-speciality","19":"tag-wywiad","20":"tag-zielona-kawa"},"acf":[],"author_display_name":"Barbara Szparagowska","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/barbaraszparagowska\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2017\/08\/AdobeStock_75823572-800x533.jpg","post_tags":["bero","cupping","jako\u015b\u0107","kawa specialty","q grader","qgrader","speciality","wywiad","zielona kawa"],"post_categories":["Bari\u015bci","Kawa","Lifestyle","Mity","Speciality"],"yoast_head":"\nSpecialty, Q Grader, treningi... 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To w\u0142a\u015bnie ta osoba ocenia ziarna, niczym najsro\u017cszy nauczyciel.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.coffeedesk.pl\/blog\/specialty-qgrader-kim-jest\/\" \/>\n<meta property=\"og:site_name\" content=\"Blog Coffeedesk.pl\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/blackandwhitecoffeegdynia\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-11-29T05:16:05+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-07-27T09:52:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2017\/08\/AdobeStock_75823572.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"1278\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Barbara Szparagowska\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Napisane przez\" \/>\n\t<meta name=\"twitter:data1\" content=\"Barbara Szparagowska\" \/>\n\t<meta name=\"twitter:label2\" content=\"Szacowany czas czytania\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minut\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/specialty-qgrader-kim-jest\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/specialty-qgrader-kim-jest\\\/\"},\"author\":{\"name\":\"Barbara Szparagowska\",\"@id\":\"https:\\\/\\\/www.coffeedesk.pl\\\/blog\\\/#\\\/schema\\\/person\\\/b577d275367de327b213608fb233ff93\"},\"headline\":\"Kawa specialty? 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