Coffee Inspection

Quality control and Coffee Inspection for export and import was established in 1993.

• AIM Control (AIM Group®) is a members of many trade associations,

• Vietnam Coffee – Cocoa Association (VICOFA),

• Vietnam Cashew Association (VINACAS),

• Vietnam Pepper Association (VPA), and

• International standards of Coffee

 

The coffee inspectors team of AIM Control (AIM Group®) who have experience and expertise in coffee over 40 years ago via on-site and laboratory at the raw material locals of the whole country,

• Sampling tools

• System of cup-testing

• Tests & Analysis in laboratory equipped.

 for inspecting and analyzing criteria on physical and mechanical properties, Aflatoxin, Ochratoxin and microbial testing in food and agricultural products.

AIM Control (AIM Group®)  are also familiar with services of inspection of coffee, cashew nut, pepper, rice, tapioca, desiccated coconut, cinnamon, anise, all of products of agriculture.

AIM Control (AIM Group®)  motto in serving of Coffee Inspection our clients is:

Accurate and Third party expert

 

QUALITY COFFEE

What we really care about drinking coffee is its quality.

The same substance when having coffee or tea; caffeine, used as protection by both the tea plant and the coffee plant. 

Its coffee is a stimulating substance that moderately consumed provide us great advantages.

Coffee Bean

The first thing we should take into account is bean quality.

It is not possible to get a great coffee if beans are stale or no good.

Therefore, you should see that coffee beans have grown at high altitudes (plateau) which is always a quality guarantee.

1. Arabica coffee

2. Robusta’s.

Why is Robusta variety grown?

Basically, this is due to economic reasons. Robusta variety can be grown at sea level and it allows the enlargement of coffee production to areas where Arabica could not be grown.

The Robusta plant is quick-growing and has a greater crop yield than that of Arabica. Robusta coffee has a lower quality, more intensity and bitterness than Arabica.

Economically, Robusta is also cheaper, so it is traditionally used for lower quality and cheap coffee blends.

Coffee production areas are relevant for quality beans, this way coffee grown at high altitudes comes from Vietnam, Colombia, Nicaragua, Central America, Brazil, Mexico, Peru, etc., which guarantee a great coffee production. 

Harvest is also important, as beans which are collected at the optimal time will have better quality than those collected sooner or later.

The beans that are organically grown, without the use of chemical products, brings coffee with full aroma and flavour which preserves all properties of the product.

We should follow up the idea of considering that a good coffee is determined for the great bean used in the production process.

Coffee Blend

The experience of coffee growers together with the blend of different coffees with different features aimed to produce a balanced coffee is an additional element to get a great coffee. But it is also true that there are wonderful not-blended coffees.

The secret of blend is picking the best coffee beans, from the best areas, in the optimal harvest time to create the best coffee. Blend should be balanced as well. 

Whatever blend we like to make, coffee beans should be excellent quality from the best production areas.

Coffee beans and cup

Coffee Roast

Besides the good selection of coffee beans and blend, coffee roast is the final point that allows to enhance the main features of body, flavour and aroma, making this way a quality coffee that brings out all properties of coffee.

There are different types of roast according to each country and each type of coffee needs.

The traditional addition of dark roast coffee to the blend in Spain deserves a special mention.

Dark coffee, which has up to 15% of caramelized sugar, gives a special bitterness to coffee that people may like, must not be confused with strength or bitterness of natural coffee itself. 

There are different degrees of roast: light roast, American roast, Viennese roast and Italian roast.

Vietnamese people make and enjoy pure coffee with only a small amount of white sugar or milk. With this method of preparation, the coffee flavor will not be lost or mixed with any other flavors

According to the coffee type and the intended use, the roast degree is decided. Roast and blend are the two most influencing elements on the final result of coffee. 

Influencing In Coffee Quality Is Packaging

To get coffee preserved it is important that aroma remains, in addition to avoid moisture and oxidation of coffee beans.

Oxidation of Coffee

Oxygen in the air causes chemical oxidation of coffee as it does with many other substances. Oxidation process is favoured by moisture, high temperature and lightness. 

Loss of Aroma

Aromatic molecules are produced during coffee roasting and then they move to coffee surface. Therefore, time between beans roasting until consumption should be as short as possible to avoid the loss of aroma.

Warehousing and storage and transportation

Coffee beans must be stored separately (not together with other goods) and stored at a suitable temperature, vented to avoid mold.

Coffee beans are shipped by Air or by Sea and are stowed separately in the transport vehicle.

Roasted coffee must be packed in a vacuum bag (degassed).

Note: coffee is a "smell invasion" product, so people must be very careful in storage, preservation and transportation. Otherwise, the coffee will decrease or lose quality!

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