SOME REASONS TO APPROACH THE CAFETERIA In addition to a couple of cups of coffee and an exciting lesson, we have shared with you the secret to making a good coffee at home. You can drink coffee that empezase of duty when you entered college and needed a shot of energy, but since then, you have learned to appreciate and enjoy each cup. Capsules and specialty coffee shops have made it very...
The development and importance of coffee taster for betting on innovation and climbing in the leading brands of the world.
From our site, we will show everyone a professional coffee taster exercises every day.
What is a coffee taster
The coffee taster contributes directly to the purchasing organization scheme of any organization, where their knowledge and techniques are capable of setting new trends. Setting up quality controls through protocols and tastings, where the precision of the senses form the best tool.
For a professional coffee taster, detecting the various aromas that appear in their beans and compositions are the real key to achieving trends and innovations in the world.
Define if a grain considered as Arabica or Robusta, following the variables, grinding, and factors imposed by temperatures, processing time, texture, and flavor.
What is the difference between a Q taster and a barista?
When you mention a barista and a coffee taster, you relate it to the same job. However, the differences between them are very marked. A coffee taster is in charge of tasting, where all your senses are the tools that will define the success or failure of great coffee.
Put a coffee taster’s palate should have the ability to taste the differences between roasted or origins and flavors of coffee. When you have a well-exercised palate, you can detect even the slightest hint of flavor and body in each cup of coffee. It greatly improves the flavors that you experience.
Before starting coffee cupping, we have to educate ourselves on what to look for when we start drinking this infusion. To do this, we will dive into some key areas of proper coffee tasting, such as:
– Smell, detect and understand the morphology of coffee
– Use the coffee taster flavor wheel
– Determine the origin of coffee
Smell and detect
In the beginning, we must be completely sure that our smell is free of other odors to avoid making errors. For this, it is essential not to come into contact with other odors before starting the cupping.
The coffee bean we roast is the seed of a fruit, similar to a cherry. Because of this, many coffees include a floral aroma or more like fruit for them. These aromas described as enzymatic properties that can remind you of the original state of the plant from which the coffee bean comes.
Use the coffee taster flavor wheel
This diagram allows us to formulate precisely how each coffee behaves, and at the same time, know how many coffee professionals refer to the different taste experiences offered by the best coffee in the world.
The variables with aromas will depend on factors such as the types of coffees, the process, the kind of drying, the soil, the fertilizers, and the geographical area.
How to Determine the Origin of Coffee
Each major area of coffee production brings its unique flavors to the world of coffee, and experienced coffee tasters can identify the region by merely taking a sip.
CENTRAL AMERICA: Due to the growth and processing techniques, most of these coffees have a degree of acidity, just like an apple, while still including a sweetness that will remind you soft chocolate or pastry. It is also possible that it detects a hint of fruitiness, though that flavor is more a backdrop and there to complement the other flavors.
SOUTH AMERICA: In most cases, you will find that Colombian coffees and other South American countries will be less acidic, but include a caramel sweetness and a nutty background not exceeded.
BRAZIL: Unlike all South American coffees and Brazilian natural coffee, it has a robust nutty flavor compared to other South American beverages. These coffees even have a touch of chocolate and tend to remain in your mouth, making them become excellent options for espresso mixes.
Origin of Coffee in Africa and Asia
AFRICA: In Ethiopia, there are more cultivated coffee species than anywhere else; they tend to have a very berry flavor that can even remind you of a strawberry or cranberry. In Kenya, an aroma with acidity is more similar to that of tomato produced.
Ethiopia: This coffee can be a little harder to identify. In Ethiopia, more coffee species grown than anywhere else. Many of them are wild species that not even cataloged.
They also use two different processes to prepare coffee. In the first, “natural process,” the cherry dries around the grain before being removed. The second, the “washing process,” consists of the destemming of fruit until 12 hours after collection. Besides, processed coffees tend to have a berry flavor that may even remind you of a strawberry or a cranberry. However, washed coffee tends to give a touch of jasmine or lemongrass and is often drier and lighter on the palate.
Kenya: The coffees produced in Kenya grown in shady areas, and the process uses a post fermentative soak that can last more than one day. This results in a sweet taste of coffees.
In some cases, these are more similar to that of tomato, while other examples show that an acidity detected immediately. Thus, it is a tropical flavor that many coffee experts admit a lot.
Indonesia: Indonesian coffees are others affected by the weather and the processing used to prepare coffee. As usual, these coffees are very dark and have an earthy meatiness when tested. In some cases, you will also notice smoked and roasted flavors as well.
Classifications of a Coffee Taster
The Association of Special Cafes of America developed a system called “Q-Grading.” This is a series of metrics that will help the industry classify coffee differently from each other, and discover what cuts become specialty coffee.
Any coffee with a rating of 80 or higher defines the Special Coffee. This grade assigned at the point of purchase by Q-graders students. It does not mean that your roaster will drink a green coffee and toast a final product of 90 points.
As usual, they do not even approach. Many factors in the roasting process can affect the final product and could cause a much lower degree. It is also possible that the roaster treats perfectly a green coffee of lower graduation and surprises us all.