THE LAB
The Lab is where LIX Roastery turns information about green coffee into usable data for product development and quality control. Moisture, density, bean size, physical defects, and sensory profile are evaluated together to build a more complete understanding of each lot.
Cupping serves as a structured validation tool. Through regular evaluation and calibration, the team monitors cleanliness, structure, balance, and key sensory characteristics, then reads those results alongside physical and roasting data.
Cupping serves as a structured validation tool. Through regular evaluation and calibration, the team monitors cleanliness, structure, balance, and key sensory characteristics, then reads those results alongside physical and roasting data.
SCA's Standard
Strict adherence to the Specialty Coffee Association’s cupping protocols. The Cupping Score is not merely a number, but empirical evidence of the chemical balance between acidity, sweetness, and aftertaste.
SENSORY
Deconstructing flavor structures based on the Spider Chart. We isolate each note to identify the organic compound transformations that occurred during the roasting process.
roast color
After roasting, coffee color is compared against a defined reference range using Agtron measurement. This provides an additional physical reference for monitoring consistency across production batches.
batch data
Cupping results and QC data are recorded by Roast Batch, creating a reference for comparison, deviation tracking, and product stability throughout commercial production.
The Lab connects three stages of the system: raw material, roasting, and finished product. Sensory results become more meaningful when they are interpreted alongside green coffee information, roast data, and production records.
Regular sensory calibration helps reduce evaluator variation and improves comparability over time. Together with physical measurements and Roast Batch data, this gives the team a stronger basis for identifying changes and making informed adjustments.
Regular sensory calibration helps reduce evaluator variation and improves comparability over time. Together with physical measurements and Roast Batch data, this gives the team a stronger basis for identifying changes and making informed adjustments.
“Data helps us understand what happened. Sensory evaluation helps us verify how it is expressed in the cup.”
The Lab is a continuous verification point within the LIX Roastery system. From green coffee evaluation to cupping and post-roast QC, each layer of data helps the team understand the material, evaluate the result, and maintain established standards as the product moves into commercial production.
