NAVIGATING THE CORRELATION BETWEEN AROMA, TASTE, FLAVOR & DEFECTED BEANS

Transcription

1 NAVIGATING THE CORRELATION BETWEEN AROMA, TASTE, FLAVOR & DEFECTED BEANS ASIAN COFFEE CONGRESS 7-8 MAY 2014 JAKARTA

2 1. FRAGRANCE (*) DEFINITIONS It describes the scent of freshly dry coffee immediately just after grinding but before being brewed. Fragrance is aromatic aspects of dry ground coffee perceived by nose. A coffee s aromas is strongest shortly after roasting and then declines rapidly. (*) Jean Nicolas Wintgens, Coffee: Growing, Processing, Sustainable Production, Asian Coffee Congress 2

3 DEFINITIONS 2. AROMA (**) Is fragrance or aromatic aspects of dry ground coffee when infused with hot water (freshly brewed coffee). It comes from the perception or the gases released by brewed coffee. A coffee s aromas is strongest shortly after brewing and then declines rapidly. The coffee aroma is closely related to coffee flavor, responsible for all coffee flavor attributes other than body (mouthfeel), sweet, salt, bitter, and sour taste attributes that are perceived by the tongue. Asian Coffee Congress 3

4 DEFINITIONS Aroma is usually perceived by two different mechanisms. It can either be sensed nasally via smelling the coffee through the nose or retronasally. Retro-nasal perception occurs when the coffee is either present in the mouth or has been swallowed and aromatic volatile compounds drift upward into the nasal passage. Typical coffee aromas consisted of Enzymatic (Flowery, Fruity, Herby), Sugar Browning (Nutty, Caramelly, Chocolaty) and Dry Distillation (Carbony, Spicy, Resinous). (**) Nestle, SCAA, Oxford, Wilkipedia, Zecuppa Coffee & Grand Rapid Coffee Roasters. Asian Coffee Congress 4

5 3. TASTE (**) DEFINITIONS The sensation of flavor perceived in the tongue & throat when contact with a coffee substance (stimulus). This is typically produced by the stimulation of the sense of taste combined (chemical compositions) with those of touch and smell which is mediated by taste buds on the tongue and throat. Taste will perceive and distinguish Sweet (mellow & acidity), Acid (winey & soury), Salt (bland & sharp) and Bitter (harsh & pungent) attributes. Asian Coffee Congress 5

6 4. FLAVOR (*) DEFINITIONS The total impression of Aroma, Taste, and Mouthfeel (Astringency & Body). Flavor does not only describe taste, but it describes all parts of enjoying a cup of coffee. When you practice cupping coffee, the flavor that you describe is the combination of all the sensual elements of coffee drinking. (*) Nestle, SCAA, Oxford, Wilkipedia, Zecuppa Coffee & Grand Rapid Coffee Roasters. Asian Coffee Congress 6

7 SENSORY CUPPING Picture: SCAA Picture: Nespresso Picture: Nespresso Fragrance Aroma Taste Flavor Asian Coffee Congress 7

8 From TREE to BEAN Renovation/ Rejuvenation (genotype selection, superior clones, high disease resistance trees) Harvesting / picking selectively Integrated Crop Mgt & Best Farming Practices (topographic, climate, soil, pruning, fertilizing, shade, pest control, etc) Depulping / Dehulling, Fermentation, Sun Drying, Storing, etc Drying, Sorting, Storage (GWP), etc Asian Coffee Congress 8

9 DEFINITIONS 5. DEFECT Anything that diverges from a normal bean inside the lot and that can be produced in the field or during the harvest, processing, transport & storage. It is caused by careless processing, improper harvesting, improper moisture content during storing, bad condition of storage or any other green bean property including physical defects. Defects will have negative effects on the quality and the taste of the coffee produced. Asian Coffee Congress 9

10 5. DEFECT GROUPING DEFECT GROUPING Field Damaged Beans Field or Process Damaged Beans Process Damaged Beans Process or Storage Damaged Beans Storage Damaged Beans Dried Part of Coffee Fruits Asian Coffee Congress 10

11 DEFECT GROUPING 5. DEFECTS CHARACTERIZATION (*) Defect Associated with Foreign matter. Stone, Stick, Clod Economical effect. Defect Associated with Coffee Fruit Parts. Dried cherry, Husk fragment, Bean in parchment, Piece of parchment Flavor effect for 1 st two defects. Defect Associated with Regularity/Integrity of Bean Shape. Shell/Ear, Bean fragment, Broken bean, Nipped bean Roasting & Taste effects. (*) : R.Teixera & AA Teixera ; TCC Asian Coffee Congress 11

12 DEFECT GROUPING 5. DEFECTS CHARACTERIZATION Defect Associated with Irregular Beans in Visual Appearance (Color & Surface Texture). Black, Black-Green, Sour, Mouldy, Whitered Beans, etc. Strong flavor effect. Defect Associated with Irregular Beans in Cup Taste after Proper Roasting and Brewing (offtastes coffee) Rioy bean, Stinker bean, Foul bean Strong flavor effect. Asian Coffee Congress 12

13 NEGATIVE EFFECT ON CUP QUALITY 1. FIELD DAMAGED BEANS Low-Med 9% Med (27%) 1. Bean Slightly Damaged by CBB 2. Amber Bean 3. Whittered Bean Low 46% High (9%) Bean Heavily Damaged by CBB Med-High (9%) Immature Bean Asian Coffee Congress 13

14 NEGATIVE EFFECT ON CUP QUALITY 2. FIELD or PROCESS DAMAGED BEANS Low (17%) Low-Med (17%) Med-High (16%) Partly Black Bean High (50%) 1. Black Bean 2. Brown Bean 3. Waxy Bean Asian Coffee Congress 14

15 NEGATIVE EFFECT ON CUP QUALITY 3. PROCESS DAMAGED BEANS Med-High 8% Bean in Parchment Low-Med 42% High (8%) Partly Depulped Cherry Very High (17%) 1. Dried Cherry 2. Stinker Bean Low 25% Asian Coffee Congress 15

16 NEGATIVE EFFECT ON CUP QUALITY 4. PROCESS or STORAGE DAMAGED BEANS Med-High (67%) 1. Cardenillo Bean 2. Blotchy Bean Very High (33%) Sour Bean Asian Coffee Congress 16

17 NEGATIVE EFFECT ON CUP QUALITY 5. STORAGE DAMAGED BEANS Med-High (12%) Bean Infested by SP Med 38% Very High (37%) 1. Mouldy Bean 2. Bean Slightly Damaged by SP 3. Spotted Bean Low-Med 13% Asian Coffee Congress 17

18 DEFECT AFFECTS TO FLAVOR A. Defects from Field/Plantation Origin (*) No. Defect Character Origin Flavor 1 Black Bean Insect Damaged Bean Dark Brown Bean Malformed Bean (Shell) Black surface Circular holes Brown to Black Abnormally shaped Fungi attack, Overripe, Picking Coffee Berry Borer (CBB) Attack by bugs on immature cherry Growth defect Harsh, Ashy Bland to Bitter Fruity to Harsh Low acidity, Bland Negative Effect H M-H H MH (*) Nestle, Willem Boot-Roast Magazine. Asian Coffee Congress 18

19 DEFECT AFFECTS TO FLAVOR B. Defects from Harvest Origin No Defect Character Origin Flavor 1 Immature Wrinkled surface Unripe cherry 2 Quaker Light brown color 3 Phenolic Unrecognizable Not clear yet 4 Rioy 5 Sour 6 Foreign Matter Medicinal smell when cut Outside : Light Inside : brown / reddish Stick, Stone, Leaves Fruit, Low acidity, bitter Negative Effect Asian Coffee Congress 19 MH Unripe Bland, Bitter MH Extremely medicinal, astringent & metallic HH Overripe cherry Medicinal, Iodine HH Molds Sour HH Improper selection during picking & grading Bitter, Woody, Bland MH

20 DEFECT AFFECTS TO FLAVOR C. Defects from Processing Origin No Defect Character Origin Flavor 1 Damaged Bean Bean Fragment Improper setting of equipment Flat, possibly stinker Negative Effect M-H 2 Sour Bean Brown-Reddish Internally Wild Fermentation Potato HH 3 Rioy Bean Medicinal smelt when cut Soil & Growing Conditions Medicinal, Iodine HH 4 Stinker Bean Only visible under infrared light Contamination Rotten HH 5 Moldy Bean Visible Mold Improper Drying Musty HH 6 Earthy Bean Smell of Wet Soil Dried on Wet Ground Earthy M-H Asian Coffee Congress 20

21 DEFECT AFFECTS TO FLAVOR No Defect Character Origin Flavor Rubbery Bean Funky Bean Hidey Bean Faded Bean Hull or Husk Parchment Bean Unrecognizable Unrecognizable: mostly occur in Sumatra Arabica coffee Yellowish-Brown Color somewhat faded Parts of dried cherry and/or parchment. Bean still in parchment Drying on the road Pollution, often caused by drying on polluted ground Overheating of oven Improper storage: insufficient air circulation, ambient temp. too high Improper setting of equipment Improver setting of huller Rubbery, Sulphury Winey & Fruity but not overfermented. Hidey Leather-like, Hidey Bland, Neutral Hidey, Woody Negative Effect Asian Coffee Congress 21 H M-H M-H H HH M-H

22 DEFINITIONS 5. ROASTING (*) Roasting coffee is the transformation of the chemical and physical properties of green coffee beans into roasted coffee products. The roasting process is integral to produce a savory cup of coffee. When roasted, the green coffee bean expands to nearly double its original size, changing in color and density. As the bean absorbs heat, the color shifts to yellow and then to a light "cinnamon" brown then to a dark and oily color. (*) Nestle, SCAA, WIlkipedia Asian Coffee Congress 22

23 DEFINITIONS During roasting oils appear on the surface of the bean. The roast will continue to darken until it is removed from the heat source. Asian Coffee Congress 23

24 COFFEE ROASTING PROFILES ACIDITY BODY AROMA FLAVOUR Acidity develops and diminish as the coffee becomes darker The body of the brew increases as the coffee becomes darker The aroma reaches a peak during the roasting and then diminishes The flavour or character of the coffee reaches a peak and then diminishes Source: Coffee Floats Tea Sinks, Ian Bersten (1993) Asian Coffee Congress 24

25 COFFEE ROASTING PROFILE Source: Nestle, ICO. Asian Coffee Congress 25

26 COFFEE FLAVOR PROFILE Source: Jean Nicolas Wintgens Coffee : Growing, Processing & Sustainable Production Asian Coffee Congress 26

27 ROASTING MECHANISM Source: Ted Lingle (CQI), R-Grader Training-Jakarta 2010 Asian Coffee Congress 27

28 PROCESS AFFECTS TO FLAVOR Defected Beans 1. Farming/Field 2. Harvesting/Picking 3. Post Harvest Treatments Drying Process 1. Temperature, 2. Drying Time, 3. Drying method 4. Sorting WH Storage 1. Temperature 2. Humidity 3. 5S Roasting 1. Temperature 2.Time 3. Color degree Asian Coffee Congress 28

29 CHALLENGES on CUP QUALITY IMPROVEMENT Reduce Defected Beans Proper Roasting (T, t) Improve & Develop Cupper Perf. and Competency Aroma, Taste & Flavor Clear Visibility of coffee Origin Proper Water Quality Proper Drying & Sorting Steps Asian Coffee Congress 29

30 Flavor BUSINESS OPTIMIZATION GC Price Defects (Bean Quality) OPTIMIZATION Between Bean Quality and Price in order to get Best Cup Quality!! Asian Coffee Congress 30

31 THANK YOU Asian Coffee Congress 31