Content

Carlsberg and FlavorActiV

GMP Flavour Standards

TVS

On-site taster training

Steps forward….

Multi-Beverage Quality

AST Live SeoulSCAE

Tina Tian Oct 15th 2016

The Calibrating Coffee Sensory Plan

Agenda

1. Need for standardisation

2. Sourcing defects

3. Tasting

A diverse community

Roasters

Farmers

Exporters

Baristas

Graders

Consumer

Distributors Importers

Organisations

Q.C as part of the supply chain

vs.

Barista selling coffee

So why is it hard to standardise flavours?

Cultural differences

So…how do we calibrate people with different culture, genetics and

taste preferences?

Which one is red ?

Lack of guidance, we need a reference.

Some green defects such as phenol, medicinal and potato occur randomly, and cannot be sorted by naked eye.

We already know the specific compounds that contribute to defective flavours, like 3-isopropyl-2-methoxypyrazine for potato.

So if we can replicate the defective flavours, we don’t have to wait until a defective bean pops up, the calibration training becomes easier.

Defects

A new approach to coffee quality management

The Calibrating Coffee Sensory Plan

.

Directors

Richard BoughtonCEO

Dr Boris GadzovSensory Management

Dale SmithOperations

Dr Binod K Maitin (India)

Marcia Waters MW (UK)

Alexander Guzhiev (UK)

Marie Pohler (UK)

drs Ronald Nixdorf (Netherlands)

Evelyne Canterranne (UK)

Tina Tian (UK)

Dr Katia Jorge (Brazil)

Aruna Singh (South Africa)

Global Sensory Managers

Sue Langstaff (USA)

Cecilia Valdivieso Lopez (Mexico)

Amanda Wang (China)

Some FlavorActiV Customers

Beverage Sensory Solutions

GMP Flavour StandardsProficiency

Testing

Sensory Training

Water, Soft Drinks, Juices, Milk , Coffee, Beer, Wine, Spirits, Tea…

Working in your industry

Key associations and contacts

GMP Sensory Kits today..

Coffee Sensory Kit – Series One

GMP Flavor Standards

Safe, consistent, stable, traceable

Cyclodextrin powder

Blister packaging

Aroma and Taste sample

Grassy

Flavor Wheel Category Loss of Organic Material

Coffee Cuppers Handbook A taste and odor taint giving the coffee beans a distinctive herbal character similar to freshly mown alfalfa combined with the astringency of green grass. Created by prominence of nitrogen-containing compounds in the green beans developed while the cherries are maturing. Typical taste of unripe beans and of freshly harvested coffee beans, also found in early harvest pickings.

Aroma and Taste sample

Earthy

Flavor Wheel Category Fats Absorbing Odors

Coffee Cuppers Handbook An odor taint in the coffee beans that produces dirt-like aftertaste – the result of fats in the coffee beans absorbing organic material from the ground in the drying process during harvesting. Also referred to as “dirty” and “ground”. Reminiscent of freshly turned or uncovered earth

Aroma and Taste sample

Musty

Flavor Wheel Category Fats Absorbing Tastes

Coffee Cuppers Handbook An odor taint giving the coffee beans a moldy smell – a result of fats in the coffee beans absorbing organic material from molds (funguses) on, or in contact with, the coffee beans during the drying process. Also referred to as moldy. Reminiscent of a root cellar or damp closet. Often caused by the result of either overheating or lack of sufficient and proper drying and aging.

Aroma and Taste sample

Leathery

Flavor Wheel Category Fats Changing Chemically

Coffee Cuppers Handbook An odor taint in the coffee beans that produces a tallow and leather-like odor. A result in the breakdown of fast in the coffee beans, this occurs when an excessive amount of heat is applied in the drying process – common to a mechanical dryer-during harvesting.” A powerful animal smell or well-tanned hides or saddles.

Flavour Icons

Icons are an essential part of the learning process, helping people from all sectors and regions to quickly learn and remember key flavours.

Growing Cupper Performance

Sens

ory

Perfo

rma

nce

Time

1 Year 2 YearsTraining

50%

0%

100% With Calibration

Without Calibration

Cupper Calibration Program

Ballot form

Calibration Results

0

10

20

30

40

50

60

70

80

90

100

Earthy Leathery Grassy Musty Mushroom

Defect Recognition

Panellist 1 Panellist 2 Panellist 3

% Proficiency

Coffee Sensory Kits and flavours

Series 1• Earthy• Grassy• Musty• Leath

ery • Mushr

oom

Series 2• Phenolic• Potato• Sour• Quakery /

Cereal• Medicinal• Pulpy /

Woody• Petroleum

FlavorActiV’s Coffee Sensory flavour standards align with the SCAA Coffee Taster’s Flavour Wheel © and the Sensory Lexicon created by World Coffee Research (WCR).

Thanks to the SCAE for this opportunity and for

your audience attention