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View metadata, citation and similar papers at core.ac.brought to you byCOREprovided by Carolina Digital RepositoryGayatri Singh. Evolving Space: An Examination of Coffee Shops in Academic Libraries.
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Start by obtaining a sample of the coffee to be examined.
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Assess the appearance of the coffee, noting the color, consistency, and any visible defects.
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Smell the coffee to evaluate the aroma and note any characteristics.
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Prepare the coffee according to the desired method (e.g. brewing, espresso, etc.).
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Record your observations and scores on a coffee evaluation form or sheet.

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The examination of coffee is a quality control process to assess the physical and sensory attributes of coffee beans.
Coffee producers, exporters, importers, and traders are required to file an examination of coffee.
To fill out an examination of coffee, one must physically inspect the coffee beans, evaluate their aroma, taste, acidity, body, and other attributes, and record the findings in a standardized form.
The purpose of an examination of coffee is to ensure the quality and consistency of coffee beans, determine their grade, and facilitate trade.
The examination of coffee report must include details of the origin of the coffee beans, processing method, grade, flavor profile, and any defects found.
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