Developing an effective Fermentation Technician metrics can be intimidating, especially when your daily duties demand your attention. To assist you, we've curated a list of examples to inspire your planning process.
Feel free to copy these examples into your favorite application, or leverage Tability to maintain accountability.
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While we have some examples available, it's likely that you'll have specific scenarios that aren't covered here. You can use our free AI metrics generator below to generate your own strategies.
Examples of Fermentation Technician metrics and KPIs
This measures the time period for which cacao beans are fermented, typically calculated by the number of days the beans are kept at a controlled temperature and humidity.
What good looks like for this metric: 6 to 7 days
Ideas to improve this metric
Ensure an even distribution of heat during fermentation
Monitor and control humidity levels diligently
Turn the beans regularly to aerate
Use a thermometer to achieve optimal temperature
Adjust fermenting period based on observed results
2. Temperature Control
This measures the consistency of temperature maintained during cacao bean fermentation, which affects the flavour and quality of the final product.
What good looks like for this metric: 45°C to 50°C
Ideas to improve this metric
Install thermal insulators around the fermentation setup
Use thermostatic controllers to maintain steady temperature
Regularly check for hot spots inside the fermenting boxes
Utilise temperature logs to detect anomalies
Consider environmental impact on temperatures and adjust accordingly
3. pH Levels
Monitoring the acidity levels of fermenting beans helps in assessing proper fermentation, calculated by taking pH readings at intervals.
What good looks like for this metric: 4.5 to 5.5
Ideas to improve this metric
Use a reliable pH meter for accurate readings
Sample beans from different sections of the fermentation mass
Evaluate pH at regular intervals
Adjust fermenting circumstances to reach desired pH
Apply organic acids if necessary to modulate pH
4. Moisture Content
The proportion of water present in the fermenting beans, affecting final texture and processing requirements.
What good looks like for this metric: 53% to 60% during fermentation
Ideas to improve this metric
Weigh batch before and after fermentation to determine moisture loss
Use moisture meters for precise measurements
Adjust ventilation to control evaporation rate
Add water incrementally if moisture drops too low
Monitor climate conditions to understand moisture variation
5. Aeration Frequency
Frequency with which cacao beans are stirred or turned during fermentation to increase exposure to oxygen for consistent fermentation.
What good looks like for this metric: Every 48 hours
Ideas to improve this metric
Use mechanical turners for uniform aeration
Implement a consistent aeration schedule
Observe changes in aroma to gauge when turning is needed
Having a plan is one thing, sticking to it is another.
Setting good strategies is only the first challenge. The hard part is to avoid distractions and make sure that you commit to the plan. A simple weekly ritual will greatly increase the chances of success.
A tool like Tability can also help you by combining AI and goal-setting to keep you on track.
Tability's check-ins will save you hours and increase transparency
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