Mark Lord
Calibrating Sensory Standards
Marie Pohler, r-l, Alexander Guzhiev, Evelyne Canterranne at FlavorActiV.
When coffee sensory staffs are trained around the world, there is a huge variation across the industry. At each stage of the farm-to-cup process there are different values, practices and terminology associated with tasting and quality checking, and limited on-site training and comprehensive analysis.
In June coffee professionals globally will begin a self-directed online validation and powerful analytical software as part of a global coffee sensory plan.
“This is an exciting time as it means coffee professionals can now join a global sensory community who are regularly training and honing their cupping skills, reviewing their individual and panel performance, and comparing against other panels around the world” said Dr. Javier Gómez López, head of coffee sensory at FlavorActiV.
“If you consider the hugely positive impact this type of calibration plan has had in other beverage areas, then the coffee industry could benefit greatly as it strives to push quality and consistency to the fore,” he said, adding that “being able to correctly detect, identify and name faults without the inconvenience of waiting for faulty coffee to appear reduces the risk of undesirable (and brand-damaging) coffee reaching the consumer.”
The venture is a trilateral partnership by Square Mile Coffee’s head roaster and UK Brewers Cup Champion, Sang Ho Park. James Hoffman, managing director at London’s Square Mile Coffee and Dan Cox at Coffee Enterprises collaborated in establishing standards for coffee professionals.
Calibrating Sensory Standards
Hoffman explains there are three aspects to the program.
• Taster Training: On-site technical sensory panel training to improve sensory analysis and increase brand quality through sensory science protocols and industry best practices, conducted by global sensory managers and coffee industry professionals.
• Coffee Defect Taste Kits: Pharmaceutical quality GMP capsules of powdered-flavor standards, held in blister packaging, used to spike coffee for taste identification. Developed by FlavorActiV, Coffee Enterprises, and Square Mile Coffee Roasters.
• Taster Calibration: Self-directed online validation uses anonymous coffee defect kits to test proficiencies. Blind samples enable individual and panel tasting abilities and thereby direct future training in the most cost/time efficient manner.