Hi All,
I work for a coffee roaster and I need help trying to scientifically explain in a corrective action response that when a color score is 0.6 out of spec that we taste the coffee to determine if it has any discernable differences. If nothing is detected, the product is released as good. We call it a "sensory override" but it has never been documented that this is how we determine whether or not to release it from 'hold'.
Any advice is appreciated!