Velvet body, bright acidity and red fruit note… what would it be and how that identify these flavors in our coffees? The answers lies in the coffee sensory analysis.

You may have already noticed that the coffee market has been changing and more and more lovers of this 2 most consumed drink in the world appear. The gastronomic market has been increasingly concerned about the coffee quality, “the little coffee  moment” is not just a meet or a studying that we need to keep us awake, but much more than that, it is also present in a sophisticated moments related to sensory and taste experiences.

Coffee Sensory Analysis

How coffee is analyzed?

The tasting of special coffees follows a ritual created by SCAA( Specialty Coffee Association of America), through internationally certified tasters, the famous Q-Graders. It basically analyzes three fundamentals aspect of the coffee: body, acidity and sweetness.

Body

The body is the set of tactile sensations that coffee causes in the mouth when the liquid comes in contact with the taste buds. On the tongue, the drink will be perceived at different potency and consistency level, being light if the sensation is similar to water, and dense if it is similar to milk.

Acidity

The acidity is perceived in four ways:

Malic Acid

This acid is the same found in apples, watermelons and persimmons.

Citric Acid

As you may have guessed is the acidity found in citrus fruits like lemon, orange and pineapple.

Tartaric Acid

It is similar to what we find in grapes. It is the main acid found in wines, as it develops from the vegetative cycle of wine. Tartaric acid is also present in salts developed from the fermentation of the wine.

Acetic Acid

It is the vinegar acid. It is considered a defect in the drink, due to an undesirable fermentation.

Sweetness

The coffee sweetness is also evaluated according to SCAA, the sweetness can resemble vanilla, brown sugar or another flavor that is noticeable in the tasting made by the Q-Graders. The more balanced these three aspects are, the better punctuated the coffee will be.

Sensory analysis is a very important step for you who want to know your coffee better and want to discover new ways of working it. Constant coffee quality is a key factor for opening and trusting new markets, especially for export.

Think about a recipe for a cake, you need to have the right ingredients in the exact measure and follow the entire procedure for having a good cake. The same happens with coffee. You need to do everything right, pay attention to the smallest details to have a special coffee.

Post Coffee Harvest

The post-harvest process is responsible for more than 60% of the coffee  final quality. That is why it is very important to write down all the steps that were taken to be repeated in the following years. Understand the variables, write down the steps, create a process and know the result in the cup, you will be creating your recipe for a quality coffee. No one better than you to know your product better.

From the moment you have your process mapped and your recipes created (important to note that each producer must create and develop his recipe, that will  differentiate according to the local microbiota, microclimate, etc), the path to success is easier and reproduceable. Working with consistency in your product, the result will be: greater added value and the satisfaction to take full control of your crop til the cup.

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