A tasting session at the cupping table
Sensorial analysis is the craft of using the human ability to perceive as a system of measurement. In the case of coffee, smell and taste are the most important factors to consider—that is, how the finished liquor affects the olfactory bulbs and taste buds.
The Coffee Analysts Sensory Panel consists of at least three individuals, including two senior tasters who are each Q-Grader Certified. Different individuals make up the panel at different times, but results are continually compared and monitored by the Director of Coffee Operations to ensure consistency.
The Sensory Panel tests all coffee blind, and evaluates the sample in terms of fragrance, aroma, acidity, body, finish and any other flavor parameters specified by the customer. These components of flavor are rated on a scale of one to ten.
The Coffee Analysts Sensory Panel follows cupping procedures that are standard to the coffee industry. Our methods are measurable, repeatable and accurate, and provide results you can trust.
Find out how our sensory panel can benefit your coffee and you coffee business. Contact us today!