Coffee Sensory Workshop

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# Coffee Sensory Workshop

\#CaffeinatedTraining

\#OilSlickCoffee

<a target="_blank" href="https://www.instagram.com/michael.c.wright/">@michael.c.wright</a>

<a target="_blank" href="https://youtube.com/c/MichaelCWright">youtube.com/c/MichaelCWright</a>

<a target="_blank" href="https://www.facebook.com/oilslickcoffee">OilSlickCoffee</a>

Presented: June 29th, 2019

Host: <a target="_blank" rel="noopener noreferrer external" title="Lalito Coffee Bar" href="http://www.lalitocoffeebar.com/">Lalito Coffee Bar & Roastery</a>

Location: Padang, Indonesia

.footnote[
Press "h" for keyboard shortcuts for this presentation]

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# Workshop objectives

* Learn how coffee professionals evaluate coffee
* Explore some of the ways one can train for sensory analysis of coffee
* Learn about and explore how to objectively describe and discriminate aroma, taste, and body in coffees

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# Housekeeping

Handouts

Restrooms
 
 Please silence mobile devices
 
 Class schedule
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# Schedule

Welcome and introduction

Introduction to Sensory Analysis

Activity: Taste Specialty VS Non-Specialty Coffee

Physiology and anatomy

Activity: Distinguish between taste and smell

Basic tastes, cultural preferences

Activity: Distinguish sweet, sour, salty

Basic Aromas

Activity: Aroma Kit

Activity: Body/Mouthfeel

Q&A and discussion (with snacks!)
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# What is sensory analysis?

"A scientific discipline that evokes, measures, analyses and interprets reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing

"It relies on trained and regular tasters, standardised preparation protocol and test design, decisions, and rules."

???
Intentionally experiencing something using the five senses: of sight, smell, taste, touch and hearing. Using our bodies like a measurement instrument. Structured, protocol, ritualistic.

We are the meter.

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# Why is sensory analysis important in coffee?

*Page 2 of your handout*

.left-column[
## Communication
]
---
# Why is sensory analysis important in coffee?

*Page 2 of your handout*

.left-column[
## Communication
]

.right-column[
* What specifications need to be in place with partners?
* How different are my products?
* How do I compare to competition?
* How should I promote and market products?
]

???
ID defects/taints, ID pleasant flavors and their quality, evaluate intensity, creates an overall picture of the product
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# Why is sensory analysis important in coffee?

*Page 2 of your handout*

.left-column[
## Communication
## Decision making
]
---
# Why is sensory analysis important in coffee?

*Page 2 of your handout*

.left-column[
## Communication
## Decision making
]

.right-column[
* What to purchase/launch?
* How to roast/brew?
* What to add/discontinue/improve?
* Food pairings
]
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# How can we use sensory analysis specifically in coffee?

* Purchasing decisions
* Quality control and quality assurance
* Blending and brewing practices
* Product mapping
* Consumer testing

???
Cupping can help inform a decision as to which brew method emphasizes a given, desirable flavor. Can inform blending decisions (such as what to replace a given coffee with). Can help keep a product flavor consistent.
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# Why not just use *informal* sensory analysis

* Wasted time

* Miscommunication

* Missed goals

\*Remember: sensory analysis is a *standardized* process. For consistency, we always cup coffee following a process.
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# Activity: Taste specialty vs non-specialty coffees and compare

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# Discuss

*Page #3 of your handout*

* Compare the sweetness
* Compare the bitterness
* What else is different?
* How would you describe each?

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#What is specialty coffee?

* Zero category one defects and five or fewer category two defects
* Scores ≥80 using the SCA standardized cupping form
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.footnote[
https://store.sca.coffee/products/scaa-official-cupping-form]
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<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/sca-cupping-form-clean-sweet-uni.png"><img src="/images/sca-cupping-form-clean-sweet-uni.png" alt="" width="55%" height=""></a>
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<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/DefectPoster-Digital.png"><img src="/images/DefectPoster-Digital.png" alt="" width="50%" height=""></a>
.footnote[
https://store.sca.coffee/products/sca-arabica-poster-digital]

???
Cat 1 defects:
Full black
Full sour
Cherry pod
Fungus-damaged 
Foreign matter
Severe insect damage
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<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/DefectPoster-full-sour.png"><img src="/images/DefectPoster-full-sour.png" alt="" width="60%" height="" align=""></a>

<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/DefectPoster-sev-insect.png"><img src="/images/DefectPoster-sev-insect.png" alt="" width="60%" height="" align=""></a>
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# Quantifying Defects

*Round all numbers **down***

<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/DefectPoster-equivalents.png"><img src="/images/DefectPoster-equivalents.png" alt="" width="90%" height="" align=""></a>
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# Specialty Coffee Classified
<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/DefectPoster-classification.png"><img src="/images/DefectPoster-classification.png" alt="" width="90%" height="" align=""></a>
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<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/bag-o-commercial.jpg"><img src="/images/bag-o-commercial.jpg" alt="" width="90%" height="" align=""></a>
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<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/commercial-vs-quality-th.jpg"><img src="/images/commercial-vs-quality-th.jpg" alt="" width="70%" height=""></a>
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# Physiology and anatomy

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# How we experience coffee

Flavor = Aroma + Taste

Body (mouthfeel)

Color (appearance)

\+ Environment!

???
Environment influences our perception. Drinking a coffee near a landfill VS near the Danube.
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# Activity: Distinquish between taste and smell
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# Physiology

.center[<img src="/images/ortho-retronasal.gif">]

"Smell is the one sensory modality that does not synapse in the thalamus before connecting to the cerebral cortex. This intimate connection between the olfactory system and the cerebral cortex is one reason why smell can be a potent trigger of memories and emotion."

.footnote[
https://opentextbc.ca/anatomyandphysiology/chapter/14-1-sensory-perception/]

???
Direct link to the brain. Most important sensation for flavor.
OB = Olfactory bulb
OFC = Orbito-Frontal Cortex
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# Physiology

.center[<img src="/images/ortho-retronasal.gif">]

"We often characterize our food in terms of how it “tastes,” but the sense of taste as properly defined consists of sensitivity only to sweet, salt, sour, bitter, and umami."

.footnote[
Gordon Shepherd in his book Neurogastronomy: How the Brain Creates Flavor and Why It Matters]
???
Retronasal is especially important

Smell dominates flavor
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# Speaking of the 🧠

* Humans have a very large brain (for complex processing)
* Big brains = complex systems
* Systems like memory, emotion, higher cognitive processing, *language*
* All give us the human brain flavor system*

.footnote[
\* Coined by Gordon Shepherd in his book *Neurogastronomy: How the Brain Creates Flavor and Why It Matters*]
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# The tongue

.footnote[
<a rel="noopener noreferrer external" href="https://upload.wikimedia.org/wikipedia/commons/6/6c/1402_The_Tongue.jpg">OpenStax, CC BY 4.0</a> https://creativecommons.org/licenses/by/4.0]
???
* taste qualities are detected in all regions of the tongue
* sensitivity to the different taste qualities and taste transduction mechanisms may vary by tongue region. https://www.sciencedirect.com/topics/neuroscience/foliate-papilla
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# What does this mean?

1. If there is no retronasal breathing (breathing out), we don't effectively detect smell or flavor
2. The ability to identify or classify the flavor such as chocolate or lemon is attributable to the sense of smell
3. Our perception of retronasal smell is usually combined with taste and touch data so that we are unaware of it *as a smell*
4. We have just proved that smell is the major component of flavor.

.footnote[Neurogastronomy: How the Brain Creates Flavor and Why It Matters]
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# Basic tastes

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*Page 6 of your handout*

# Taste - Five Basics

Sweet

Sour

Salty

Bitter

Umami
???
Simple tastes are hardwired from birth, whereas retronasal smells are learned and thus open to individual differences.

Neurogastronomy, How the Brain Creates Flavor and Why It Matters, Gordon M. Shepherd, Columbia University Press

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# Flavor preferences are cultural

Flavor memory-bank

New flavors compared to known flavors

Flavor preferences developed in childhood

…but continue to develop throughout life!

_\*Strive to challenge and develop your palate over time!_
???
Because new flavors are compared to known flavors, it's important to have a well-stocked flavor library

Becoming a good taster means tasting a lot

Be intentional as you eat and drink food.

Use the buddy system!
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# Activity: Distinquish sweet, sour, salty

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# Basic Aromas

???
Remember the importance of retronasal smell to the perception of flavor

Also remember we compare new flavors to known flavors

Lastly remember that flavor preferences and our early flavor memory bank is *cultural*
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.center[<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/flavor-wheel-transparent.png"><img src="/images/flavor-wheel-transparent.png" alt="SCA Flavor Wheel" width="78%" height="78%"></a>]

.footnote[
https://sca.coffee/research/coffee-tasters-flavor-wheel]

???
* Umbrella Terms
* General Terms
* Specific descriptors

Whitespace indicates relationship

Roast progression
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# Enzymatic Flavors & Aromas

*Page 6 of your handout*

<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/flavor-wheel-enzymatic.png"><img src="/images/flavor-wheel-enzymatic.png" alt="Enzymatic Flavors" width="40%" height="40%" align="right"></a>
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## 🌸 🍋 🍓 🍑 🍎 🍏

* Reminiscent of products formed in nature via enzymatic reactions.

* Formation of flavors in green coffee beans is a field of active research

* Composed of esters and aldehydes

**Esters**

* Alcohols and acids that contribute to fruity & floral aromas- ie: apricot, lemon

**Aldehydes**

* Organic compounds  Components of green coffee Ie: herbal, orange

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#Sugar Browning Flavors and Aromas

*Page 6 of your handout*

## 🍫 🥜 🍪 🥖 🌾

Result of Maillard reaction and sugar-browning process

Composed of aldehydes, ketones, sugar, carbonyl and pyrazine compounds

Comprises most of the flavors commonly associated with coffee

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# Dry Distillation Flavors and Aromas

*Page 6 of your handout*

## 🌲 🔥 🚬

Generated late in the roasting process, at high temps

Usually associated with a dark roast level

Dry distillation process: Solid is heated to a high temperature and turns into gas, which is then often condensed and collected as a liquid

Not proven to happen in coffee roasting process, but is used to describe aromas

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#Defects

Remember those ugly beans. They often add/affect flavor!

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#World Coffee Research Lexicon

The terms used in the new flavor wheel come from the WCR lexicon.

**Descriptive**
* No “good” or “bad” attributes (unbiased)
* Not for ranking coffee
* Purely descriptive

**Quantifiable**
* Uses an intensity scale of 1 - 15
* Allows for easy comparison of two or more coffees

**Replicable**
* When used properly, tasters from all over the world will experience and describe the same coffee the same way
.footnote[
https://worldcoffeeresearch.org/work/sensory-lexicon/]
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# Specific descriptors all exist in Lexicon

<a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/flavor-wheel-blackberry.png"><img src="/images/flavor-wheel-blackberry.png" alt="Flavor Wheel Blackberry" width="15%" height="15%"></a> <a data-fancybox="gallery" data-selectable="true" data-caption="" href="/images/wcr-blackberry.png"><img src="/images/wcr-blackberry.png" alt="World Coffee Research Blackberry" width="80%" height="80%"></a>
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# Flavor is cultural!

.footnote[
https://www.senimancoffee.com/rodarasa/]
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# Activity: Aroma kit

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# Activity: Aroma kit

* DO NOT mix/match the caps
* DO NOT pass open bottles
1. Cap off
2. Sniff cap + bottle (one to each nostril) 
3. Cap on
4. Pass it on
* Remember the basic categories: Enzymatic, sugar browning, dry distillation
* "Reset" your schnoz by smelling your own sleeve or back of your hand
* What comes to mind? Note any memories, especially childhood memories

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# Body or mouthfeel in coffee

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End of presentation