From 4cdd9b0fb426e38c28c00936b89edbc11f673415 Mon Sep 17 00:00:00 2001
From: "GitHub Action Bot (aider)" <action@github.com>
Date: Sat, 28 Dec 2024 15:57:23 +0000
Subject: [PATCH] feat: Add specialty coffee evaluation standards documentation

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+# Specialty Coffee Evaluation Standards
+
+## Cupping Protocol (BH Standards)
+
+### Pre-Cupping Setup
+- Sample limit: Maximum 12 coffee samples
+- Equipment needed: 150-200ml cupping bowls (2-6 bowls per sample)
+- Ratio: 55g/L (10g coffee per bowl)
+- Grinder setup: Calibrated for >20% extraction at 8 minutes
+- Weight precision: +/- 0.1g per bowl
+
+### Water Parameters
+- Temperature: Just off boil
+- pH: 7.0-7.4
+- Buffer: <70 ppm
+- Volume: 150-200ml (±2g precision)
+
+### Tasting Process
+1. Pour water at consistent speed (≈3 bowls/minute)
+2. Break crust at 5 minutes, stir 4 times
+3. Clean surface immediately after breaking
+4. Sample 5ml at 8 minutes for TDS measurement
+5. Begin evaluation below 65°C
+
+### Temperature Stages
+- Hot: 65°C (Initial tasting)
+- Comfortable: 55°C (Peak aromatics)
+- Warm: 45°C (Minimum evaluation temperature)
+
+## Sensory Evaluation Criteria
+
+### Primary Attributes
+1. **Aroma**
+   - Includes dry fragrance and wet aroma
+   - Evaluate intensity, complexity, and quality
+   - Influenced by molecular polarity and volatility
+
+2. **Flavor**
+   - Combined taste and retronasal aroma
+   - Focus on sweet and acid notes
+   - Evaluate below 71°C
+
+3. **Aftertaste**
+   - Post-swallow flavor persistence
+   - Lower volatility compounds
+   - Duration: seconds to minutes
+
+4. **Acidity**
+   - Quality over intensity
+   - Positive: refined, bright, fruited
+   - Negative: sharp, flat, sour
+   - Related to titratable acidity
+
+5. **Sweetness**
+   - Aromatic sweetness contribution
+   - Intensity and quality evaluation
+   - Peak sensitivity near body temperature
+
+### Texture Attributes
+1. **Weight**
+   - Viscosity and richness
+   - Mouthfeel correlation
+   - Particle size influence
+
+2. **Texture**
+   - Density, viscosity, surface tension
+   - Smoothness vs. astringency
+   - Oil content effects
+
+3. **Afterfeel**
+   - Residual tactile sensations
+   - Duration up to 15 minutes
+   - Clean, refreshing finish preferred
+
+### Overall Assessment
+1. **Balance**
+   - Harmony of all sensory elements
+   - Entry to finish coherence
+   - Tactile experience integration
+
+2. **Scoring System**
+   - Above 8.0: Minimal negative attributes
+   - Below 8.0: Presence of defects
+   - Below 7.5: Automatic disqualification