Subscrição de CoffeeLetters
Cada email inclui instruções para desistir da subscrição.
General Objective Emphasize training of the senses of perception, through scientific techniques that develop the ability to distinguish and quantify the drink.
Specific Objectives Knowledge about species and varieties of coffee;
General knowledge about processing and roasting coffee;
General knowledge about sensory analysis;
Knowledge of coffee constituents interacting in aroma and flavor;
Identification of basic tastes and understanding of their interaction in coffee;
Knowledge of tasting techniques and SCAA methodology in sensory evaluation of coffee.
Program
Coffee Species and varieties of coffee; Generic sensory attributes of major coffees in the world.
Roasting coffee The function of roasting; Roasting bow, Roasting types: Different effects of roasting coffee.
Mechanisms of sensory perception Senses used in sensory analysis; Smell: How the aromas are perceived; Palate: How flavors are perceived; Aromatic groups and SCAA Coffee Taster's Flavor Wheel; Basic and complex flavors.
Organic acids Major acids on coffee; Nature of different acids and their interaction on coffee.
Sensory skills Basic flavors: Threshold of perception and its interaction on coffee; Training of the palate in basic flavors; Le Nez du Café em>: Test of identification of coffee aromas.
Tasting and sensory evaluation Characteristics to evaluate in sensory analysis of coffee; Tasting Techniques: Cup Tasting and Espresso Tasting;
Types of sensory tests:
  • Subjective:
    • Preference tests;
    • Satisfaction tests.
  • Objective:
    • Discriminative tests: Simple pairwise comparison; Triangular; Duo-trio.
    • Descriptive tests: Ordination; Taste profile.

Practical exercise of a discriminative test;
Sensory evaluation methodologies:

  • Conditions for realization of sensory analysis;
  • Selection and training of a tasters panel;
  • Preparation and execution mode of test of sensory analysis of coffee;
  • list of used descriptors;
  • Interpretation of used descriptors.

Cup tasting and sensory characterization of origins / blend.
Methodology Expository and demonstrative method (40% Theory / 60% Practical).
Evaluation Formative (Completing a satisfaction survey).
Training resources Specific material for training in coffee.
Preconditions Participants must be minimum age of 18 years old.
Target Audience Baristas with executive or educational activities;
Employes of coffee shops;
Product and quality managers in the gastronomy area;
Sales professionals, marketing, customer support and product management, linked to the coffee area;
Restaurant managers;
Professional from the HORECA (Hotel, Restaurant and coffee shops) channel.
Time 8 Hours (consecutive)
Number of Participants Maximum: 2; Minimum: 1
Price per person Upon Request