SENSORY FOUNDATION. BLOOMS TAXONOMY: Remembering / Understanding.

SENSORY FOUNDATION BLOOMS TAXONOMY: Remembering / Understanding. SUB 1.0 THEORETICAL PRINCIPLES 1.01.01 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 questionnaire, decision rules Give examples during training including: Touch wool samples Sight optical illusions Identify different senses Recognise that sensory analysis in coffee requires a standard protocol L1 Meilgaard, M & Co (1999) Sensory evaluation technicques. 3 rd Edition, CRC Press LLC, Boca Raton, FL Lawless and Heymann (2011), 2 nd Edition, if the references are to be made to baristas. It is the most recent and up-to-date regarding current knowledge and practices. Carpenter, R.P. & Co. (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control. 2 nd Edition. Aspen Publishers, Gaithersburg, MD 1.02.01 WHY IS SENSORY IMPORTANT IN COFFEE Cupping seeks to: identify potential defects and taints identify pleasant flavours and their quality evaluate intensity record the results It establishes a general picture of a coffee s potential that can be refined and adjusted to various blending and brewing practices Technic widely used in food industry extended to others (car, pharma, ), in the high gastronomy product. For QC, NPD, Premiumness evaluation L2 Muñoz, AM, Civille, GV and Carr, BT (1992). Sensory Evaluation In Quality Control. Van Nostrand Reinhold, New York Yantis, JE [Ed.] (1992) The Role of Sensory Analysis in Quality Control. ASTM. West Conshohocken, PA 1.02.02 Cup speciality vs non-speciality coffee Prove a is different to b Discuss different tastes in two coffees Try two speciality coffees and compare Acknowledge that the aim of sensory analysis in coffee is to be able to distinguish, recognise and distinguish between different attributes, whether we personally like them or not L2 Muñoz, AM, Civille, GV and Carr, BT (1992). Sensory Evaluation In Quality Control. Van Nostrand Reinhold, New York Yantis, JE [Ed.] (1992) The Role of Sensory Analysis in Quality Control. ASTM. West Conshohocken, PA 2

SUB 2.0 PHYSIOLOGY AND SENSORY ATTRIBUTES 2.01.01 PHYSIOLOGY Olfaction and gustation are the two key senses used in coffee cupping Taste buds in the mouth Not all papillae have taste buds Flavour is a multi-modal experience: integrating gustatory, retronasal olfaction and somatosensory systems In training use a sugar flavoured with cinnamon or vanilla and do the pinch test on nose L1 Meilgaard Handbook of olfaction and gustation Edited by Richard L Doty (1995) 2.01.02 Distinguish the difference between taste and flavour Recognise that taste exists in the oral cavity Recognise that flavour is primarily driven by the olfactory bulb L1 Meilgaard Handbook of olfaction and gustation. Edited by Richard L Doty (1995) 2.02.01 BASIC TASTES There are 5 basic tastes L2 ISO standard 8586.1-1993 All coffees are naturally acid, bitter and have a sweet perception (more than they are physically sweet) Speciality coffee is not expected to have too high a perceived saltiness Umami is not a taste usually associated with brewed coffee Relationship between individual sensations will vary depending on their individually perceived strength A group practical session before test in training shows 25% stronger solutions than the final test 2.02.02 List the 5 basic tastes L2 ISO standard 8586.1-1993 Identify the 5 basic tastes in a blind assessment Recognise differences in taste sensations between two coffees in the practical pairs test see 3.0 2.03.01 BASIC AROMAS There are three main categories of aroma: Enzematic Sugar Browning Dry Distillation These aromas will be present in the dry fragrance through to the brewed coffee Carry out a simple category exploration as a group of enzematic, sugar browning and dry distillation. Use picture boards with aroma vials to make stronger cognitive links L1 Lingle Coffee Cuppers Handbook 3

SUB 3.0 DETECTING SENSORIAL QUALITIES IN COFFEE 3.01.01 DEFINE TASTES AND BODY IN COFFEE In coffee, basic tastes and aromas do not exist in isolation and they need to be recognised within the brewed coffee itself L2 The body of the coffee describes the apparent viscosity, fullness and weight in the mouth ranging from "thin, watery" to "thick, heavy" Combine the basic tastes and aromas learned and apply recognition of these to pairs of different coffees Different coffees will have different perceived tastes and body 3.01.02 Identify the following key attributes in pairs of coffee: Acidity Bitterness Body L2 Acknowledge that acidity, bitterness and body are origin and process dependent 3.02.01 DEFINE AROMAS IN COFFEE Recognise and categorise key positive aromas from coffee L2 3.02.02 Identify simple category differences in aroma groups in a practical blind test L2 Recall aroma categories in a written test 3.03.01 COMMUNICATING THE RESULTS Cuppers use a consistent standardised language to aid communication between themselves L2 3.03.02 Recognise that standard terminology is used to aid clear communication L2 Repeat key terms used in cupping, such as acidity and body. Mention astringency and balance (TBD in intermediate) Distinguish the difference between positive and negative key terms 4.0 CUPPING PROTOCOL 4.01.01 WHAT IS CUPPING It is a sensory analysis process specific to coffee Coffee cupping is a method used to systematically evaluate the aroma and taste characteristics of a sample of coffee beans (Ted Lingle 2001) L1 SCAA Lingle Coffee Cuppers Handbook 4

SUB 4.01.02 Repeat a definition of cupping L1 SCAA Lingle Coffee Cuppers Handbook 4.02.01 KEY TERMINOLOGY/SENSORY VOCABULARY Cupping coffee with: Eye: colour, froth, crema Nose: aroma categories (see point 5) Mouth: basic taste and mouthfeel L2 Coffee Sensorial Analysis Vocabulary ISO TC 34/SC 15N 2113 4.02.02 Group example comparing milk and water to show mouthfeel L2 Coffee Sensorial Analysis Vocabulary ISO TC 34/SC 15N 2113 4.03.01 CORE CUPPING PROTOCOL Set out the standard procedure for preparing and brewing a cupping session Define the correct brew ratios Define the key protocol terms: Dry Crust Break L1 SCAA Lingle Coffee Cuppers Handbook 4.03.02 Memorise and repeat the standard process of setting up a cupping batch Define key terms used in a cupping session Recall standard measurements and protocol in a written test L1 SCAA Lingle Coffee Cuppers Handbook 5.0 EQUIPMENT AND MAINTENANCE 5.01.01 CORE SENSORY EQUIPMENT Define core equipment for coffee sensory analysis Understand the importance of hygienic odour-free work space for cupping L1 5.01.02 Identify equipment that is necessary or superfluous to a cupping session from a list See test in 4.0 5

Key Terminology Word or Term Acidity Proposed Description A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste as opposed to an over-fermented sour taste Source ICO, 1991 Aftertaste The sensation produced by the lingering taste and aroma Cappuccio, 2005 Aroma Astringent The sensation of the gases released from brewed coffee, as they are inhaled through the nose by sniffing An aftertaste sensation consistent with a dry feeling in the mouth, undesirable in coffee Lingle, 2011 ICO, 1991 Balance A pleasing combination of two or more primary taste sensations Lingle,2011 Basic Tastes Body Break The five basic tastes of sweet, sour, bitter, salty and umami The physical properties of the beverage. A strong, but pleasant, full mouthfeel characteristic Aromatic assessment of the crust as it is broken three times ICO, 1991 Clean Free from flavour taints or faults Lingle, 2011 Crust Cupping Cupping Glasses/Bowls Aromatic assessment of the crust of wet coffee grounds that forms on the top of the brew surface immediately after brewing A method used to systematically evaluate the aroma and taste characteristics of a sample of coffee beans All cups or glasses used should be of the same volume, dimensions and material of manufacture: Cupping Glasses 5 to 6 oz tempered glass Porcelain bouillon bowls of 175-225ml clean cups should be clean with no apparent fragrance and at room temperature Lingle, 2011 SCAA, 2009 Cupping Grind Coarser than filter grind with 70% to 75% passing through a 850mμ sieve SCAA, 2009 Cupping Roast Sample roast targets: Time: 8 12 minutes depending on roaster size Colour: Agtron 60 65 (M-Basic)/Probat 105 125 (colourette) Coffees cupped 8-24 hours after roasting SCAA, 2009 Dry Flavour Assessment of the fragrance of the dry coffee grounds after grinding and prior to brewing The sensation in mouth the coffee gives by the combination of Tastes and Aromas in the liquid phase 6

Fragrance / Aroma The sensation of the gases released from roasted and ground coffee beans, as the aromatic compounds are inhaled through the nose by sniffing Lingle, 2011 Gustation The detection of stimuli dissolved in water, oil, or saliva, by the taste buds Meilgaard et al, 2007 Mouthfeel Olfaction The tactile sense derived from physical sensations in the mouth during and after ingestion The sense of smell allowing the perception of aroma, fragrance, scents in gas / air using the nose Lingle, 2011 7

SENSORY INTERMEDIATE BLOOMS TAXONOMY: Remembering / Understanding Level 3: Application Use information in a new way Translate Illustrate Sketch Sequence Prepare Interpret Operate Employ Carry Generalise Apply Demonstrate Schedule Out Repair Practice Dramatise Use Solve Explain Level 4: Analysis Distinguish the different parts Distinguish Contrast Relate Classify Catalogue Differentiate Calculate Experiment Discover Investigate Appraise Criticise Estimate Discriminate Breakdown Analyse Examine Observe Identify Order Compare Test Detect Explore Recognise Determine 2

SUB 1.0 HOW WE TASTE, PERCEIVE AND INTERPRET - GENERALITIES 1.01.01 WHAT IS SENSORY ANALYSIS Sensory evaluation has been defined as a scientific method used to evoke, measure, analyse and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing (Stone and Sidel, 2004) Lawless, HT and Heymann, H completed this definition by distinguishing four phases to sensory evaluation: - Evoke : understand the products and define their presentation conditions to control potential bias - Measure : sensory is a quantitative science in which data are collected establish relationships between product characteristics and human perception (sensory or more elaborated such as liking, etc..) - Analyse : Proper statistical analysis is a critical part of sensory testing. Statistical methods are used to determine if the relationships between product characteristics are likely to be real and not due to uncontrolled variations - Interpret : It is important to consider the method used, its limitations to make a decision within the context of the study L3, L4 Stone, H and Sidel, JL (2004) Sensory Evaluation practices, 3 rd Edition Academic, San Diego Lawless, HT, Heymann, H (2010) Sensory Evaluation of Food Principles and Practices 2 nd Edition Springer, New York Meilgaard, M & co (1999) Sensory evaluation techniques 3rd Edition CRC Press LLC, Boca Raton, FL Carpenter, RP & co (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control 2 nd Edition Aspen Publishers, Gaithersburg, MD Castriota-Scanderbeg, A et al The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration 3

SUB 1.01.02 Explain the challenge of working with a human measuring instrument that is highly variable across the population and over time Working in sensory science requires that you can demonstrate knowledge in the following disciplines: sensory physiology, psychology, experimental design and statistics Differentiate between the objective judgment of the trained taster from the subjective judgment of the consumers Explain a panel set up typically requires: Trained tasters 6 to 40 making a panel Standard questions/questionnaires Preparation protocol Test design Analysis Facilities Explain the panel aims to: Identify Discriminate Describes Compares Investigate Hedonic Judgment (preference, liking) L3, L4 Stone, H and Sidel, JL (2004) Sensory Evaluation practices, 3 rd Edition Academic, San Diego Lawless, HT, Heymann, H (2010) Sensory Evaluation of Food Principles and Practices 2 nd Edition Springer, New York Meilgaard, M & co (1999) Sensory evaluation techniques 3rd Edition CRC Press LLC, Boca Raton, FL Carpenter, RP & co (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control 2 nd Edition Aspen Publishers, Gaithersburg, MD Castriota-Scanderbeg, A et al The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration 1.02.01 WHY IS SENSORY IMPORTANT IN COFFEE Sensory Evaluation role: - Identify which sensory profiles are preferred by end users - Relate sensory profiles and other product characteristics: physical, chemical, recipe, process - Scope: quality control, product development, marketing innovation, consumer acceptance and communication Technique widely used in food industry extended to others (car, perfumery, tobacco, pharmacy, etc ),. for Quality Control, or Product Development L3, L4 Lingle (2001) Muñoz, AM, Civille, GV and Carr, BT (1992) Sensory Evaluation In Quality Control Van Nostrand Reinhold, New York. Yantis, JE [Ed] (1992) The Role of Sensory Analysis in Quality Control ASTM. West Conshohocken, PA 4

SUB 1.02.02 Recall that cupping seeks to: Identify potential defects and taints Identify positive flavours and their quality Evaluate intensity Record the results Explain that sensory analysis establishes a general picture of a coffee s potential that can be refined and adjusted to various green coffee selection, blending and brewing practices L3, L4 Lingle (2001) Muñoz, AM, Civille, GV and Carr, BT (1992) Sensory Evaluation In Quality Control Van Nostrand Reinhold, New York. Yantis, JE [Ed] (1992) The Role of Sensory Analysis in Quality Control ASTM. West Conshohocken, PA 2.0 PHYSIOLOGY AND SENSORY ATTRIBUTES 2.01.01 PHYSIOLOGY (be general) The Senses: Mouth (taste buds) Nose (olfactory bulb) Examples: Sugar Cinnamon 2.02.01 PSYCHOLOGICAL (be general) The human as the measurement instrument Its limits: bias Example: Wine Grand Cru vs mainstream: Which one is better Example: Hawaii Kona and Brazil NY2 FC: Which is more aromatic 2.03.01 TASTE AND TEXTURES IN THE CONTEXT OF COFFEE MAIN FOCUS OF THE COURSE There are 5 prototypical tastes L3, L4 All coffees are naturally acid, bitter and have a sweet perception (more than they are physically sweet) Show: Astringency Body Pungent Sweet perception 2.03.02 Be able to recognise different tastes L3, L4 Ability to discriminate between, and rank, four levels of acidity and bitterness in solution 2.04.01 DEFINE POSITIVE AND NEGATIVE AROMAS IN COFFEE (below Aroma and Flavour) Recognise and categorise key positive aromas in coffee L3, L4 5

SUB 2.04.02 Smell positive aromas L3, L4 2.05.01 AROMAS AND FLAVOURS IN THE CONTEXT OF COFFEE Green coffee contains aroma precursors. Roasting consists in a variety of chemical reactions aiming to create aromas. Brewing does not produce any new volatiles, but merely extracts a percentage of what is in a roasted bean L3, L4 Model SCAA/SCAE i) fruity, flowery, herbal ii) nutty, caramel, chocolaty iii) turpeny, spicy, carbon-like 2.05.02 Describe blind aroma of cola syrup or grenadine syrup; realise the diversification of descriptors L3, L4 Accurately categorise and identify key aromas present in coffee 3.0 TRIANGLE TEST 3.01.01 SCOPE OF APPLICATION Is there a difference, are products similar? 3.02.01 DEFINITION AND DESCRIPTION Out of the three, which is the odd sample? L3, L4 See What is sensory evaluation Definition, questionnaire, experimental design (6 permutations) Three digit codes Number of assessors (18 for difference, 36 for similarity) 3.02.02 Conduct a triangle test on two coffees, eventually repeat triangle to reach 24 to 30 answers L3, L4 See What is sensory evaluation 3.03.01 STATISTICAL ANALYSIS Principle of the statistic test Table, risk α and β Test for difference, similarity 3.04.01 ALTERNATIVE METHODS Mention duo trio; pair test 4.0 RUNNING A CUPPING SESSION AND TASTING THE DIVERSITY OF COFFEE CUPPING GENERALITIES 4.01.01 WHAT IS CUPPING It is a sensory analysis process specific to coffee Coffee cupping is a method used to systematically evaluate the aroma and taste characteristics of a sample of coffee beans (Ted Lingle 2001) L3, L4 SCAA Lingle Coffee Cuppers Handbook 6

SUB 4.01.02 Repeat a definition of cupping L3, L4 SCAA Lingle Coffee Cuppers Handbook 4.02.01 KEY TERMINOLOGY/SENSORY VOCABULARY Cupping coffee with: Eye: colour, froth, crema L3, L4 Coffee Sensorial Analysis Vocabulary ISO TC 34/SC 15N 2113 Nose: aroma categories (see point 5) Mouth: basic tastes and mouthfeel 4.02.02 Match key cupping terminology phrases with an explanation of the terms L3, L4 Coffee Sensorial Analysis Vocabulary ISO TC 34/SC 15N 2113 4.03.01 SENSORY QUALITIES IN COFFEE: TASTES AND BODY In coffee basic tastes and aromas do not exist in isolation and they need to be recognised within the brewed coffee itself L3, L4 The body of the coffee describes the apparent viscosity, fullness and weight in the mouth ranging from "thin, watery" to "thick, heavy" 4.03.02 Acknowledge that acidity, bitterness and body are origin and process dependent L3, L4 Triangle tests 5.0 CUPPING SYSTEMS IN USE 5.01.01 DIFFERENT CUPPING SYSTEM The SCAA cupping form, a standard L3, L4 Espresso Cupping System or brewing (filter, French press) objective is to adapt to the end product 5.01.02 Explain there are a number of scoring cupping forms in use L3, L4 Distinguish between these forms and highlight differences in table set up for each form Identify differences in specific attributes of a cupping form in three different coffees 5.02.01 CORE CUPPING PROTOCOL; THE MEANING OF THE STANDARD PREPARATION VALUES Mention, explain generally 5.03.01 COMMUNICATING THE RESULTS Mention, explain generally 7

SUB 6.0 HOW TO SET UP SENSORY IN YOUR BUSINESS AND SENSORY APPLICATIONS EQUIPMENT, MAINTENANCE AND STAFF 6.01.01 WHAT IS PANEL AND WHY SET UP A PANEL? (Ref 1.0) - A group to a one person - Is a measurement instrument L3, L4 6.01.02 A group is better, more objective, not personal L3, L4 One is better than none 6.02.01 FACILITATING, TASTING AND PREPARATION AREA Basics, mention standard 6.03.01 GOOD PRACTICES, EQUIPMENT AROUND TASTING AND SAMPLES, CLEANING, STORAGE (Show lab pictures) Booth Table Spittoon Cups Spoons Water quality (treatment) Temperature L3, L4 6.03.02 Explain that equipment can vary in modality (Example: turning table or not, sink spittoon or not). L3, L4 Identify the repeatability of testing and brew protocol as being the important point 7.0 SET UP YOUR SENSORY PANEL 7.01.01 WHAT PANEL FOR WHAT TEST Discriminative vs descriptive test Quantitative vs qualitative Robust vs informal L3, L4 7.01.02 Adapt your tests to your needs (objective, time, budget) in order to set up the right panel L3, L4 7.02.01 SCREENING TASTERS It is important that the panelists should have at least normal sensory sensitivity to any tests being carried out L3, L4 Meilgaard et al 2007 (Chapter 9) Avoid blind tasters in your panel Give awareness to potential tasters on sensory fundamentals and requirements This makes best use of time and investment, selecting accurate and motivated people 8

SUB 7.02.02 Distinguish between tasters and non-tasters Explain that people taste different, tasting relies on acuity not on hierarchy in company Explain that a ranking test is an effective way of screening possible panel members L3, L4 Meilgaard et al 2007 (Chapter 9) 7.03.01 TRAIN YOUR PANEL AND PANELLISTS Long process: 6 months minimum Program example in content and time Ratio: nb tasters / taster expertise / scope From the In/Out panellist to the SCAA/COE jury L3, L4 Standard ISO SCAA, COE training Depend on activity Be practical and adapted to the topic in content and time: - Defect - Green coffee - Roasting - Brewing 7.03.02 Recognise that developing an appropriate level of sensitivity in coffee and gaining knowledge takes time Improving calibration, recognition and broadening the range of sensory test protocols a cupper has knowledge of, is part of their learning journey L3, L4 Standard ISO SCAA, COE training Depend on activity Be practical and adapted to the topic in content and time: - Defect - Green coffee - Roasting - Brewing 7.04.01 CHECK PERFORMANCE AND CALIBRATION Importance, mention, must have 8.0 APPLICATION ADVANTAGE AND LIMIT OF IN/OUT VS DESCRIPTIVE FOR QC, NPD RELATION WITH ANALYTICAL 8.01.01 1. THE IN/OUT METHOD (Illustrate practically) A simple method L3, L4 Good for routine Require standard and calibration on simple sensory dimensions Based on Reference sample Ideal for on-going production positive release An alternative test is the duo-trio 9

SUB 8.01.02 Describe the protocol of in/out Recognise this is a core methodology used in coffee roastery quality assurance, especially where there are small numbers of trained tasters Pass an in/out practical test L3, L4 8.02.01 2. TRIANGLE TEST (See before) For QC, NPD ex: Change of roasting profile, change of supplier, change of water, 8.02.02 Ease of application No training required Preparation method Need for number of tasters 8.03.01 3. GREEN COFFEE QUALITY CONTROL (Mention that SCAA cupping can be this) Can be based on simplified SCAA analysis or simply an In/Out test L3, L4 Determining standards in green coffee is a primary quality marker for all subsequent quality checks Variables include defects, colour, smell, roast appearance Can be done for benchmark competition tasting (to be tackled in Professional) 8.03.02 Explain that recording green coffee samples and their quality is the base point for all roastery quality management L3, L4 10

Key Terminology Word or Term Acidity Proposed Description A basic taste characterised by the solution of an organic acid. A desirable sharp and pleasing taste as opposed to an over-fermented sour taste Source ICO, 1991 Aftertaste The sensation produced by the lingering taste and aroma Cappuccio, 2005 Aroma Astringent The sensation of the gases released from brewed coffee, as they are inhaled through the nose through sniffing An aftertaste sensation consistent with a dry feeling in the mouth, undesirable in coffee Lingle, 2011 ICO, 1991 Balance A pleasing combination of two or more primary taste sensations Lingle, 2011 Basic Tastes Body Break The five basic tastes of sweet, sour, bitter, salty and umami The physical properties of the beverage. A strong, but pleasant, full mouthfeel characteristic Aromatic assessment of the crust as it is broken three times ICO, 1991 Clean Free from flavour taints or faults Lingle, 2011 Crust Cupping Cupping Glasses/Bowls Aromatic assessment of the crust of wet coffee grounds that forms on the top of the brew surface immediately after brewing A method used to systematically evaluate the aroma and taste characteristics of a sample of coffee beans All cups or glasses used should be of the same volume, dimensions and material of manufacture: Cupping Glasses 5 to 6 oz tempered glass Porcelain bouillon bowls of 175-225ml clean cups should be clean with no apparent fragrance and at room temperature Lingle, 2011 SCAA, 2009 Cupping Grind Coarser than filter grind with 70% to 75% passing through a 850mμ sieve SCAA, 2009 Cupping Roast Dry Flavour Sample roast targets: Time: 8 12 minutes depending on roaster size Colour: Agtron 60 65 (M-Basic)/Probat 105 125 (colourette) Coffees cupped 8-24 hours after roasting Assessment of the fragrance of the dry coffee grounds after grinding and prior to brewing The sensation in mouth the coffee gives by the combination of Tastes and Aromas in the liquid phase SCAA, 2009 11

Fragrance The sensation of the gases released from roasted and ground coffee beans, as the aromatic compounds are inhaled through the nose by sniffing Lingle, 2011 Gustation The detection of stimuli dissolved in water, oil, or saliva, by the taste buds Meilgaard et al, 2007 Mouthfeel Olfaction The tactile sense derived from physical sensations in the mouth during and after ingestion The sense of smell allowing the perception of aroma, fragrance, scents in gas / air using the nose Lingle, 2011 12

SENSORY PROFESSIONAL BLOOMS TAXONOMY: Remembering / Understanding Level 5: Synthesis Create a new point of view Compose Plan Propose Design Assemble Create Organise Manage Construct Set-Up Prepare Write Identify Integrate Produce Theorise Build Systematise Formulate Level 6: Evaluation Justify a position Judge Select Verify Choose Score Appraise Review Measure Assess Compute Decide Revise Evaluate Value Test Categorise Estimate 2

SUB 1.0 HOW WE TASTE, PERCEIVE AND INTERPRET - GENERALITIES 1.01.01 WHAT IS SENSORY ANALYSIS RECALL DEFINITION Sensory evaluation has been defined as a scientific method used to evoke, measure, analyse and interpret those responses to products as perceived through the senses of sight, smell, touch, taste and hearing (Stone and Sidel, 2004) Lawless, HT and Heymann, H completed this definition by distinguishing four phases to sensory evaluation: - Evoke : understand the products and define their presentation conditions to control potential bias - Measure : sensory is a quantitative science in which data are collected establish relationships between product characteristics and human perception (sensory or more elaborated such as liking, etc..) - Analyse : Proper statistical analysis is a critical part of sensory testing. Statistical methods are used to determine if the relationships between product characteristics are likely to be real and not due to uncontrolled variations - Interpret : It is important to consider the method used, its limitations to make a decision within the context of the study L5, L6 Stone, H and Sidel, JL (2004) Sensory Evaluation practices, 3 rd Edition Academic, San Diego Lawless, HT, Heymann, H (2010) Sensory Evaluation of Food Principles and Practices 2 nd Edition Springer, New York Meilgaard, M & co (1999) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press Carpenter, RP & co (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control 2 nd Edition Aspen Publishers, Gaithersburg, MD Castriota-Scanderbeg, A et al The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration 3

SUB 1.01.02 Explain the challenge of working with a human measuring instrument that is highly variable across the population and over time Working in sensory science requires that you can demonstrate knowledge in the following disciplines: sensory physiology, psychology, experimental design and statistics Differentiate between the objective judgment of the trained taster from the subjective judgment of the consumers Explain a panel set up typically requires: Trained tasters 6 to 40 making a panel Standard questions/questionnaires Preparation protocol Test design Analysis Facilities Explain the panel aims to: Identify Discriminate Describes Compares Investigate Hedonic Judgment (preference, liking) L5, L6 Stone, H and Sidel, JL (2004) Sensory Evaluation practices, 3 rd Edition Academic, San Diego Lawless, HT, Heymann, H (2010) Sensory Evaluation of Food Principles and Practices 2 nd Edition Springer, New York Meilgaard, M & co (1999) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press Carpenter, RP & co (2000) Guidelines for Sensory Analysis in Food Product Development and Quality Control 2 nd Edition Aspen Publishers, Gaithersburg, MD Castriota-Scanderbeg, A et al The appreciation of wine by sommeliers: a functional magnetic resonance study of sensory integration 1.02.01 RECALL WHY IS SENSORY IMPORTANT IN COFFEE Sensory Evaluation role: - Describe, differentiate and quantify sensory characteristics of the product - Identify which sensory profiles are preferred by end users - Relate sensory profiles and other product characteristics: physical, chemical, recipe, process - Scope: quality control, product development, marketing innovation, consumer acceptance and communication Technique widely used in food industry extended to others (car, perfumery, tobacco, pharmacy, etc ),. for Quality Control, or Product Development L5, L6 Lingle (2001) Muñoz, AM, Civille, GV and Carr, BT (1992) Sensory Evaluation In Quality Control Van Nostrand Reinhold, New York. Yantis, JE [Ed] (1992) The Role of Sensory Analysis in Quality Control ASTM. West Conshohocken, PA 1.02.02 Cupping seeks to: Identify potential defects and taints Identify positive flavours and their quality Evaluate intensity Record the results Explain that sensory analysis establishes a general picture of a coffee s potential that can be refined and adjusted to various green coffee selection, blending and brewing practices L5, L6 Lingle (2001) Muñoz, AM, Civille, GV and Carr, BT (1992) Sensory Evaluation In Quality Control Van Nostrand Reinhold, New York. Yantis, JE [Ed] (1992) The Role of Sensory Analysis in Quality Control ASTM. West Conshohocken, PA 4

SUB 1.03.01 WHAT IS CONDUCTING A SENSORY STUDY Benefits of professional sensory analyses Planning of study From objective to interpreting and reporting results L5, L6 Meilgaard, M & co (1999) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press 1.03.02 Be capable to conceptualise a professional sensory study L5, L6 Meilgaard, M & co (1999) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press 1.04.01 THE MEANING OF BEING A GRADUATE SENSORY PROFESSIONAL; SCOPE OF YOUR ABILITIES Graduate will have: - the knowledge to run sensory evaluation in a coffee business e.g. generate a repeatable and methodical sensory measure of coffees - be aligned with the coffee standards - the basic sensory skills required to professionally start to identify specialty coffee qualities and to describe black coffee beverages characteristics L5, L6 Meilgaard, M & co (1999) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press 1.04.02 Running sensory is managing people as the measurement instrument e.g. generate repeatable, calibrated and unbiased responses Running sensory is setting up repeatable tests following standard procedures appropriate to a problematic L5, L6 Meilgaard, M & co (1999) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press Running sensory is analysing data and reporting results Being a skilled taster helps the sensory professional to run the discipline; being the only skilled taster in a coffee business is expertise, not running sensory and risky Becoming a skilled taster is a long process requiring years of experiences 2.0 PHYSIOLOGY AND SENSORY ATTRIBUTES 2.01.01 SENSORY ATTRIBUTES AND THE WAY TO PERCEIVE THEM The senses used to assess a coffee: Sight Smell (orthonasal olfaction) Flavour (retronasal olfaction, taste and trigeminal perception) Consistency and texture L5, L6 Lawless, HT, Heymann, H (2010) Sensory Evaluation of Food Principles and Practices 2 nd Edition, Springer, New York 2003 Araujo, I et al Taste: Olfactory convergence and the representation of the pleasantness of flavour in the human brain 5

SUB 2.01.02 Skilled in perceiving and abstracting attributes on a distinguished level L5, L6 Lawless, HT, Heymann, H (2010) Sensory Evaluation of Food Principles and Practices 2 nd Edition, Springer, New York 2003 Araujo, I et al Taste: Olfactory convergence and the representation of the pleasantness of flavour in the human brain 2.02.01 ANATOMY & PHSIOLOGY OF SENSATION The chain of sensory perception (Tasting as neurological circuit: ) Receptors: - Taste buds for taste - Olfactory receptors for aroma and flavour (nasal epithelium) - Tactile receptors of the mouth cavity for texture mouthfeel (Papillea) Meilgaard, M, GV Civille and BT Carr (2007) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press Nerves (connection to the sensorial cortex [brain]): - Trigeminal nerve (temperature, astringency mouthfeels) - Fascial nerve (taste) - N glossopharyngeus Cortex/Brain: complex processes: starting at the sensorial Cortex 2.02.02 Understands the basic anatomy of sensation: Understands the difference of a receptor and a nerve and their function Understanding that tasting is working with a neurological circuit: Meilgaard, M, GV Civille and BT Carr (2007) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press Apply the knowledge that adaptation, decrease in sensitivity due to continued exposure to a stimulus into daily cupping work (Brain / receptor / odour memory) 2.02.03 Sensation and perception Information received by sensors is a sensation. Once interpreted by our brain it becomes a perception (Marieb 2007) Meilgaard, M, GV Civille and BT Carr (2007) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press 2.02.04 Stress the importance of having sensitive and calibrated tasters Meilgaard, M, GV Civille and BT Carr (2007) Sensory Evaluation Techniques 4 th Edition, New Boca Raton, FL: CRC Press 6

SUB 2.03.01 TRESHOLD TEST Psychometric curve: detection, recognition, increases of intensity, saturation and (pain) Flavour is not the simple addition of the three senses responses, there is perceptual interaction between stimuli co-experienced. 2.03.02 Recognises basic tastes relevant for coffee in a threshold test Recognise that perceptual interactions between stimuli (e.g.: vanillin +sugar vs. basilic+ sugar) can modify our perception. The goal as a sensory analyst is to be as objective as possible. 2.04.01 PSYCHOLOGICAL FACTORS Bias to consider before conducting sensory evaluation L5, L6 Meilgaard et al (2007) Expectation error: Code A or #1 or round nb 100, 450 can be associated with higher scores Seeing the green beans can influence your judgement (show picture of Jamaican Blue Mountain and Brazilian coffee) Suggestion effect: other comments or behavior can influence others e.g.: Mmmm! If the boss says Sample A is so aromatic, the others are likely to follow Logical error: a darker colour will be rated more intense Is a darker crema espresso necessarily more roasted? Halo effect: the judgement made to rating one attributes may influence other attributes rating If the coffee is more aromatic will it be rated more intense, more body, more acid, Order effect: The preceding sample can affect the scoring of the following /adaptation After a dark roast sample, any moderately roasted sample will seem very acid 7

SUB 2.04.02 Match specific examples of sensory psychological factors in the correct sequence with named errors The challenge of the sensory analyst is to avoid or control this bias so that they don t mislead the sensory result L5, L6 Meilgaard et al (2007) 3.0 DETECTING SENSORIAL POSITIVE QUALITIES IN COFFEE 3.01.01 TASTE AND TEXTURES IN THE CONTEXT OF COFFEE THE COFFEE STRUCTURE Reminder: There are 5 prototypical tastes L5, L6 Reminder: All coffees are naturally acid, bitter and have a sweet perception (more than they are physically sweet) Have your own references for every key sensory attributes Focus on Different acidity qualities: tartaric malic lactic citric Focus on Taste: bitter burnt caramel taste bitter wood Illustrate: Astringency Body Pungent 3.01.02 Ability to discriminate between, and rank, four levels of acidity and bitterness in complex solution L5, L6 Describe intensity and quality of acidity, bitterness and mouthfeel in coffees (Part II) Re-acknowledge that individuals taste differently and determine threshold values 3.02.01 AROMAS AND FLAVOURS IN THE CONTEXT OF COFFEE Main (Positive) aromas of the coffees: name, reference, sensation when above the coffee cup and in mouth L5, L6 Have your own references for every key sensory attributes Factors in the coffee value chain generating those aromas - most admitted model Develop the memory of aroma reference 8

SUB 3.02.02 By groups of three aromas, find the correct association Aroma name, reference Nez du café and coffee presenting this aroma: Floral Sidamo GR2 washed Nutty Brazil NY2 FC natural Spices Sumatra GR1 Tobacco leaf, humous robusta Winey High grown washed Colombia Cocoa dark roasted Brasil NY2 natural Honey Pulped natural Brazil FC or honey process central America Citrus Kenya FAQ+ Ninth open for choice L5, L6 3.03.01 THE COFFEE COMPOSITION CHEMICALS AND SUPPOSED SENSORY EFFECT The coffee composition complexity makes the sensory complexity Compound or mix of compounds and its sensory characteristics 3.03.02 Difference in composition between Arabica and Robusta; The volatile and volatiles compounds of coffee The complexity of the coffee composition leads to approximate models of compounds making one coffee aroma 4.0 DETECTING LOW SENSORIAL QUALITIES IN COFFEE DEFECT AND TAINT 4.01.01 DEFINE POSITIVE AND NEGATIVE AROMAS IN COFFEE Nature of taint and defect on coffee L5, L6 Their presence is severely jeopardise the quality of coffee Recognise and categorise key positive aromas and negative aromas in coffee 4.01.02 Smell positive and negative aromas (need for kit) L5, L6 4.02.01 EXAMPLES OF DEFECT AND TAINT FOUND IN GC, ROASTING, EXTRACTION, STORAGE Fermented or rio or musty or mouldy Woody Burnt, baked or under roasted Over extracted / over brewed (too long too hot) Stale/rancid Memorise Reference Experiment taint and defect in French press or espresso barista vs clean standard in pair test 9

SUB 4.02.02 Link taint and defect to threshold: often they will be detected by a part of the population only given their concentration Link taint and defect to cultural habit and awareness: ex Rio Turkish / Greek coffee Skilled and sensitive tasters only will reject them in tasting 5.0 RUNNING A CUPPING SESSION AND TASTING THE DIVERSITY OF COFFEE CUPPING GENERALITIES 5.01.01 WHAT IS CUPPING It is a sensory analysis process specific to coffee Coffee cupping is a method used to systematically evaluate the aroma and taste characteristics of a sample of coffee beans (Ted Lingle 2001) L5, L6 SCAA Lingle Coffee Cuppers Handbook 5.01.02 Repeat a definition of cupping L5, L6 SCAA Lingle Coffee Cuppers Handbook 5.02.01 KEY TERMINOLOGY/SENSORY VOCABULARY Cupping coffee with: Eye: colour, froth, crema L5, L6 Coffee Sensorial Analysis Vocabulary ISO TC 34/SC 15N 2113 Nose: aroma categories (see point 5) Mouth: basic tastes and mouthfeel 5.02.02 Match key cupping terminology phrases with an explanation of the terms L5, L6 Coffee Sensorial Analysis Vocabulary ISO TC 34/SC 15N 2113 10

6.0 THE STEPS OF COFFEE PROFILING 6.01.01 PROFILING INTENSITY OF A FEW IN MOUTH ATTRIBUTES WITH AN ALTERNATIVE PREPARATION METHOD: ESPRESSO, FRENCH PRESS, FILTER COFFEE Prepare four coded coffees at once to present the steps of profiling: Generate vocabulary individually before regrouping terms Separate descriptive from qualitative terms Calibrate the groups on description e.g. give terms expected for each coffee Select relevant descriptive terms only to make the profiling questionnaire/form (7 attributes maximum) Ensure comprehension of attributes using definition and reference Re-prepare same four coffees with different codes for individual rating in the rotation presentation Report all scores on paper board questionnaires (1 questionnaire per coffee) to discuss scoring result and alignment / dispersion of scoring Calibrate scoring Re-taste, if needed on fresh samples L5, L6 Samples should be noticeably different and differ on the roasting and extractions more than on the origins Example: Brazilian light roast (Agtron 65-70) Brazilian medium roast (Agtron 55 60) Ethiopian washed GR2 coarse grind (>700mμ) Ethiopian washed GR2 fine grind (<350mμ) Acknowledge that the preparation protocol is set to compare coffees and not to optimise them (tackled in brewing and grinding) 6.01.02 Difference between comparative and monadic profiling L5, L6 Importance of a random or balanced presentation of samples. The rotation presentation in coffee Ability to rate coffees for core descriptive attributes acidity, bitter, sweet perception, body and a few specific flavours Recognise that calibration is key for panel repeatability Profiling is descriptive only and should not include qualitative notions (reserved for the expert hybrid method like SCAA cupping form) Analyse profiling results with average scores and dispersion State that profiling analysis requires statistical test (like Anova) to determine whether average are significantly different Relate the sensory differences observed and the nature of the samples 11

7.0 THE SCAA CUPPING FORM 7.01.01 MASTER THE SCAA CUPPING: PREPARATION, TASTING AND CUPPING FORM, RESULT Work as a group on a concrete examples of 5 coffees. Give individual end result position L5, L6 Objective of the method describe and give a qualitative rating Mention other system in use: COE, Espresso, home systems, Explain cupping form dimension: descriptive, qualitative, defects and define attributes not known Recap protocol and leave group set table Eventually correct setting before water pouring Individual full tasting, rating and presentation of every coffee key points Reporting results on paper board Calibration and re-tasting, on fresh coffees if needed Samples should be noticeably different, with differences in origin, cleanliness, finesse and balance Example: Colombia high overall grade Colombia low grade Colombia defect Kenya high grade Kenya low grade 7.01.02 Be able to use standard terminology to clearly communicate on coffees L5, L6 Distinguish the difference between descriptive and qualitative terms and between positive and negative key terms Acknowledge that the terms balance, sweet perception, finesse are conceptual terms defining high quality coffee and requiring the experience of the coffee experts to be rated correctly as per his pairs Be able to spot the defective cup, the low and the high grades, rate correctly acidity and body Assimilate that the lowest amount of defect the better cup Know that the same coffee should be profiled similarly anywhere, but that it can score a different overall value depending on the scoring methodology used SCAA, COE Acknowledge that analysis is based on average and dispersion, and that experimental presentation design is the rotation Relate the scoring values and overall rating with the nature of the samples 12

8.0 HOW TO SET UP SENSORY IN YOUR BUSINESS AND SENSORY APPLICATIONS EQUIPMENT, MAINTENANCE AND STAFF 8.01.01 WHAT IS PANEL AND WHY SET UP A PANEL? (Ref 1.0) - Robustness of the group versu a one person - Is a measurement instrument L5, L6 8.01.02 A group is better, more objective, not personal L5, L6 One is better than none 8.02.01 FACILITY, TASTING AND PREPARATION AREA Workgroup discussion where the items below should be identified and acknowledged: The very necessary basics: Separation preparation and tasting Ability to prepare a repeatable stimulus Ability to deliver standard tasting conditions (seated, individual booths) Be practical (tap, water) L5, L6 ISO standard 3664 2009 for light Meilgaard et al (2007) Ideally Sensory analysis rooms must be: Hygienic Odour free Encourage panellist sensitivity 45 55% RH Room temperature Plain colours No carpets Encourage no bias Lighting to meet ISO 3664 Red light as further option Additional core equipment for a medium sized roastery cupping lab in addition to basic cupping equipment outlined in the foundation course includes the following: Green coffee sample storage Roast coffee sample storage Humidity Meter/Control Refractometer Roast Colour Meter O2/CO2 Meter Grind Analysis Equipment 8.02.02 Identify the key design features of a cupping lab / sensory lab Identify equipment that is not necessary for a cupping session L5, L6 ISO standard 3664 2009 for light Meilgaard et al (2007) Explain how a badly designed lab is counterproductive Demonstrate how extra sensory equipment can support sensory analysis of coffee and how they can add value to the business 13

8.03.01 CORE EQUIPMENT FOR TASTING AND SAMPLES Booth Table Spittoon Cups Spoons Water quality (treatment) Temperature L5, L6 Trainees to list for their business the must have and the nice have 8.03.02 Explain that equipment can vary in modality (Example: turning table or not, sink spittoon or not). L5, L6 Identify the repeatability of testing and brew protocol as being the important point 8.04.01 EQUIPMENT AROUND PREPARATION Storage area dry and cool, login equipment (as simple as stickers or high tech as scan), preparation devices like grinder, boiler, weight scale, dishwasher, sink, humidity and temperature logging L5, L6 Meilgaard et al Manufacturer manuals Trainees to list for their business the must have and the nice have 8.04.02 Illustrate how a coffee sensory lab might receive and store samples adequately Detail how to test within desired age sensory property L5, L6 Meilgaard et al Manufacturer manuals Repeat different preparation methods for common tests in coffee sensory analysis 8.05.01 MAINTENANCE AND CLEANING Grinder, machines Cleaning schedule daily, weekly, monthly Calibration of instruments L5, L6 Manufacturer specifications 8.05.02 Explain that all equipment needs calibration Determine frequency with group L5, L6 Manufacturer specifications Recall that food grade, odour and flavour free products are preferred for sensory 8.06.01 STAFF Tasks multiple in skills and discipline: job descriptions and recruitment L5, L6 Preparation, panel leader, analyst. Depend on size, costs Trainees draw their staff organisation and share with other trainees. Alternatively animators give a few examples in business 14

8.06.02 Importance of keeping samples blind from tasters e.g. avoid preparatory and taster being the same person L5, L6 8.07.01 IT ELECTRONIC Excel, dedicated software or manual table for statistic L5, L6 Recording system Specific statistical methodology and data analysis will be covered in Professional 9.0 SET UP YOUR SENSORY PANEL 9.01.01 WHAT PANEL FOR WHAT TEST Recap from Intermediate 9.02.01 SCREENING TASTERS Recap from Intermediate Don t get low sensitivity tasters 9.03.01 TRAIN YOUR PANEL AND PANELLISTS: WRITE A TRAINING PROGRAMME Write your own training program (either related to your own business or allocated by animator) Share with the group Long process : 6 months minimum Program example in content and time Ratio: nb tasters / taster expertise / scope From the In/Out panellist to the SCAA/COE jury L5, L6 Standard ISO SCAA, COE training Depend on activity Be practical and adapted to the topic in content and time: - Defect - Green coffee - Roasting - Brewing 9.03.02 Recognise that developing an appropriate level of sensitivity in coffee and gaining knowledge takes time Improving calibration, recognition and broadening the range of sensory test protocols a cupper has knowledge of, is part of their learning journey Understand that panel performance is a group exercise and not a competition L5, L6 Standard ISO SCAA, COE training Depend on activity Be practical and adapted to the topic in content and time: - Defect - Green coffee - Roasting - Brewing 15

9.04.01 CHECK PERFORMANCE AND CALIBRATION Regular re-calibration of panel members yield better sensory results because: Increased consistency Ensures relevancy Ensures objectivity L5, L6 Meilgaard et al (2007) The frequency of analysis: minimum bi-yearly, should not be less than yearly Calibration samples is one method of ensuring continuous assessment - Refer to calibration exercises done in Part II - Do calibration exercise with gritty/smooth material - Visual cappuccino barista 9.04.02 Recognise calibration as an important and effective method of yielding consistent and relevant results L5, L6 Meilgaard et al (2007) 10.0 APPLICATION SHELF LIFE, NPD 10.01.01 SHELF LIFE A legal demand for BBE date Because roasted coffee is a low moisture, low risk product where the BBE is based on internal quality checks that have to be documented by law L5, L6 Illy & Vianni (2005) Intermediate Sensory: Set up equipment (oxygen meter) Type of applicable tests: hedonic or sensory objective? Example: Consumer or trained tasters? Accelerated or real time shelf life? Use of reference sample or not? Sensory tests are usually carried out in relation with analytical measures, e.g. oxygen meter 10.01.02 Explain that coffee changes chemically after roasting as it stales. CO2 decreases in coffee, peroxides develop and there is also an increase in off flavours Explain that this means the frequency of testing and period of determination changes through the shelf life L5, L6 Illy & Vianni (2005) Intermediate Sensory: Set up equipment (oxygen meter) Recall that roasters usually define their shelf life between 1 and 12 months. This is done depending on internal quality standards Refer to stale/rancid coffee tasted in Part I defects 16

10.02.01 NEW PRODUCT DEVELOPMENT Ensure your development objective is met sensorially L5, L6 Make an exercise Groups set up a development plan including the sensory test for the following themes: My new roaster doesn t behave like the old one and my customers have noticed the change. How do I come back to the same coffee profiles? I have tasted this green coffee at a colleague that was very qualitative. I have bought this same green coffee but it doesn t deliver the same at my place. How can I make a great cup? The coffees I am offering taste too much alike. How do I diversify? My customers complain that my coffees are too bitter. How can I correct? 10.02.02 Identify which tests are most applicable for different types of NPD, e.g. Using Triangle testing to determine if there is a difference between two options; Profiling for longer term solutions and full description L5, L6 Make an exercise Explain how to use tests discussed earlier in the course to determine if the quality of the product reflects the green coffee Explain how to integrate sensory tests with lab equipment to create relevant sensory results 17