Sensorial
Sensorial analysis is the craft of using the human ability to perceive as a system of measurement. In the case of coffee, most important is the smell and taste, how the finished liquor affects the olfactory bulbs and taste buds.
Coffee Analysts uses various systems of sensory analysis to evaluate 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. A panel of three or more persons, always including at least two senior Coffee Analysts staff persons, performs blind tasting.
Sensory analysis is subjective by its very nature, but can be made usefully objective by observing certain procedures and criteria. These are:
- A trained panel of tasters
- Blind cupping (in which the tasters do not know what is being tasted)
- Standardization of measurements used, procedures, and methods
- Ideal conditions for evaluation (no distractions)
Panel of Tasters
- A tasting session at the cupping table
Even the most well trained taster has off days due to physical and psychological factors, and for this reason at Coffee Analysts a panel is used. The CA panel is made up of at least three individuals, including two senior tasters with more than 37 years of individual experience specifically in tasting coffee. 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. In reports, panelist qualifications are generally noted.
Blind Cupping
Cupping is the traditional method of evaluating coffee using direct infusion of the grounds. This test is especially useful for making buying decisions.
Upon initially receiving the sample, it is entered into the Coffee Analysts database and assigned a three-digit code. Labels are printed for each sample sent to various labs (including the sensory lab) and the sample is known only by its code as tests are performed. Work orders generated for the tests also specify the sample by date received and three-digit code only.
Standard Cupping Procedures
The coffee samples are cupped according to standard procedures used in the coffee industry. The sample is typically submitted with a number of other coffees of similar quality and distinguished only by its three-digit code. A total of 5 cups for each sample is initially evaluated and an additional 5 cups are evaluated if there is a perceived fault or taint.
For each flight, five cups from each sample are prepared with 9 grams of coffee. The fragrance of the freshly ground coffee is first evaluated and recorded. The coffee is then directly infused with 175 ml. of 198–202 degree F. water. The crust formed is broken and the aroma of the liquor evaluated. The left over foam is skimmed, the coffee tasted, and the taste evaluated according to acidity (gustation), body (tactile mouth feel), finish (aftertaste), and overall flavor. The samples are evaluated at two temperatures: 140–160 degree and 100–120 degree F.
Individuals on the panel do not discuss results while in the process of tasting. Sensory testing takes place in a closed area separate from the other labs to minimize distractions.
By using these methods, the challenge of sensory analysis of a complex product such as coffee can be accomplished in a way that is measurable, repeatable, and useful. Using these procedures and testing regularly over time, statistical data can be developed that can greatly assist the management of a coffee program. Standards can be set and realistic goals developed to produce coffee that consistently meets the needs of the target market.
Tasting
For this taste test, Coffee Analysts brews the coffee using the same parameters and equipment that are used in the field. This test is done to determine how the consumer will actually perceive the final product.
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