Exploring the world of sensory in coffee: From bean to cup

– TASTE THE ORIGIN –

In the diverse and rich world of coffee, Sensory plays a key role in shaping the experience and assessing the quality of each cup. Sensory is not just an evaluation tool but also a bridge between the producer and the consumer, offering profound insights into the art and science behind every coffee bean. Let’s embark on this captivating sensory journey together!

Introduction to sensory in coffee

Definition of sensory

Sensory, also known as sensory perception, is the process of receiving and processing information through the human senses. In the field of coffee, sensory plays a crucial role in evaluating the quality, flavor, and overall experience of a cup of coffee. It is not merely a tasting exercise but a complex analysis requiring finesse and experience.

The role of sensory in assessing coffee quality is undeniable. It helps coffee experts, roasters, and consumers to:

• Identify the unique flavor characteristics of each coffee variety.
• Detect defects in the production or processing stages.
• Ensure product consistency.
• Grade and rank coffee based on sensory quality.

The Senses Involved

All five senses play a vital role in the enjoyment and evaluation of coffee:

• Sight: Evaluating the color of coffee beans, ground coffee, and the brewed cup. Color can indicate roast level, freshness, and even quality.
• Smell: Perhaps the most critical sense in coffee evaluation. The nose can detect thousands of different aromatic compounds, helping to identify the distinctive notes of coffee.
• Taste: The tongue perceives basic tastes such as sour, bitter, sweet, salty, and umami. In coffee, the balance of these tastes creates the overall flavor.
• Touch: Sensing the texture and temperature of coffee in the mouth. This includes the body, creaminess, and overall mouthfeel.
• Hearing: Although it may seem unrelated, sound also plays a role in the coffee experience. From the crackling sound of coffee beans during roasting to the sound of pouring coffee, all contribute to the overall experience.

By exploring sensory aspects, we not only enhance our coffee appreciation but also gain a deeper understanding of the art and science behind each cup.

Factors affecting coffee sensory

1. Coffee Origin

The origin of coffee plays a crucial role in shaping its flavor and sensory characteristics. There are three main factors to consider:

– Coffee Varieties:

• Arabica: Making up about 60-70% of global coffee production, Arabica is known for its complex flavor, subtle acidity, and diverse aromas. It often has notes of fruit, flowers, and nuts.
• Robusta: Comprising 30-40% of production, Robusta has a higher caffeine content, stronger bitterness, and often notes of wood, earth, and nuts.
• Hybrid Varieties: Like Catimor or Sarchimor, combining traits of both Arabica and Robusta, creating unique flavors.

– Cultivation Methods:

• Organic: Coffee grown without synthetic chemicals often has a cleaner, more distinct flavor.
• Traditional: Age-old cultivation methods can produce flavors characteristic of specific regions.

– Climate and Soil Conditions:

• Altitude: Coffee grown at higher altitudes typically develops more slowly, creating denser beans and more complex flavors.
• Soil: The mineral content in the soil directly affects coffee flavor.
• Climate: Temperature, rainfall, and sunlight all impact the growth of the coffee plant and the flavor of the beans.

2. Processing Methods

After harvesting, coffee cherries undergo processing to separate the beans from the fruit and prepare them for roasting. The main processing methods include:

– Washed Processing:

• Coffee cherries are depulped and fermented in water before drying.
• Result: Coffee with clear acidity, clean, and bright flavors.

– Natural Processing:

• Coffee cherries are dried whole before depulping.
• Result: Coffee with rich sweetness, full body, and pronounced fruit flavors.

– Honey Processing:

Part of the fruit pulp is left on the bean during drying.

Result: Coffee with balanced sweetness, moderate acidity, and complex flavors.

– Special Processing:

• Washed Natural: A combination of washed and natural methods.
• Anaerobic Fermentation: Fermentation in an oxygen-free environment, creating unique flavors.

Each processing method influences the final flavor of the coffee, contributing to the diversity in the sensory world of coffee.

– Roasting

Roasting is the final step in shaping the flavor of coffee before brewing. Key factors include:

1. Roast Level:

• Light Roast: Retains much of the coffee bean’s original characteristics, often with high acidity and complex flavors.
• Medium Roast: Balances original characteristics with flavors developed during roasting.
• Dark Roast: Strong, bold flavors with prominent bitterness, often with notes of chocolate and caramel.

2. Roasting Method:

• Traditional Roasting: Uses small batch roasters, allowing tight control over the roasting process.
• Industrial Roasting: Uses large roasters, ensuring consistency for large quantities.

3. Grind Size:

• Directly impacts extraction and final flavor.
• Different brewing methods require different grind sizes to achieve optimal results.

– Brewing Methods

1. Espresso:

• Uses high pressure to extract coffee quickly.
• Produces a concentrated shot with a layer of crema on top.
• Bold flavor, thick body, and complex.

2. Pour Over (Filter):

• Hot water is slowly poured over ground coffee in a filter.
• Produces a clear cup with delicate and clean flavors.
• Ideal for appreciating subtle notes.

3. French Press:

• Coffee is steeped in hot water then filtered using a plunger.
• Produces a full-bodied, rich, and oily cup.

4. AeroPress:

• Combines immersion and pressure for a quick brew.
• Balanced flavor, medium body, less bitter than espresso.

5. Cold Brew:

• Coffee is steeped in cold water for 12-24 hours.
• Produces a low-acidity, naturally sweet, and smooth cup.

Other factors affecting the brewing process include:

• Coffee-to-Water Ratio: Directly influences strength and flavor balance.
• Water Temperature: Usually between 90-96°C, affects extraction speed and soluble compounds.
• Extraction Time: Ranges from seconds (espresso) to hours (cold brew), determining flavor depth and complexity.

Sensory aspects in coffee

– Aroma

Aroma is one of the most important aspects of the sensory experience in coffee.

1. Aroma during Roasting:

Complex chemical reactions occur during roasting, creating hundreds of aromatic compounds.

• Maillard Reaction: Produces roasted, caramel, and nutty aromas.
• Caramelization: Creates sweet and buttery aromas.

2. Aroma during Brewing:

• When coffee meets hot water, soluble compounds are released, creating distinctive aromas.
• Aroma may change as the coffee cools.

3. Common Aroma Groups:

• Fruit: Orange, lemon, berry, blueberry…
• Floral: Jasmine, rose, lavender…
• Chocolate: From milk chocolate to dark bitter chocolate.
• Wood: Pine, oak, sandalwood…
• Spices: Cinnamon, star anise, pepper, vanilla…

– Taste

Taste plays a vital role in perceiving coffee’s flavor. Key elements include:

1. Acidity:

• Source: Mainly from organic acids like citric, malic, and acetic.
• Impact: Creates a fresh, lively feel in coffee.
• Types of Acidity: Apple-like, citrusy, wine-like mild acidity.

2. Bitterness:

• Cause: Mainly from compounds like caffeine and phenolic compounds.
• Role: Adds depth and complexity to coffee flavor.
• Balance: Excessive bitterness may indicate improper roasting or brewing.

3. Sweetness:

• Source: From natural sugars in coffee beans and compounds formed during roasting.
• Perception: Can be fruit-like, caramel, or honey-like.

4. Flavor Balance:

• Harmony between acidity, bitterness, and sweetness creates a perfect cup of coffee.
• Balance varies depending on the coffee type and brewing method.

5. Mouthfeel:

• Body: The weight and fullness of coffee in the mouth.
• Viscosity: From light like tea to syrupy thickness.
• Texture: Smooth or thick sensation on the tongue.

– Aftertaste

Aftertaste is the lingering sensation after swallowing coffee. It can last from a few seconds to several minutes and is an important indicator of coffee quality.

1. Remaining Flavor:

• May continue the main flavor or reveal new notes.
• Often more subtle and delicate than the initial flavor.

2. Length of Aftertaste:

• High-quality coffee often has a long-lasting and evolving aftertaste.
• A short or unpleasant aftertaste may indicate low-quality coffee or improper brewing.

Sensory evaluation methods

– Cupping

Cupping is the standard method used to assess coffee quality within the industry. It is employed by roasters, buyers, and Q Graders (certified coffee graders).

1. Basic cupping process:

• Sample Preparation: Roast coffee samples to a light to medium level.
• Grinding: Grind the coffee just before evaluation.
• Dry Fragrance Evaluation: Smell the ground coffee.
• Adding Water: Pour hot water (around 93°C) over the coffee.
• Wet Aroma Evaluation: Smell the coffee after adding water.
• Break the Crust: Gently stir the surface and inhale the aroma.
• Tasting: Use a special spoon to taste the coffee, evaluating flavor and mouthfeel.

2. Evaluation criteria:

• Aroma: The intensity and quality of the fragrance.
• Flavor: Assessing acidity, bitterness, sweetness, and balance.
• Aftertaste: The length and quality of the lingering flavor.
• Balance: The harmony between different elements.
• Body: The fullness in the mouth.
• Clean Cup: Absence of off-flavors or defects.

3. Cupping score sheet:

• A scale from 0-100, with 80+ considered specialty coffee.
• Individual criteria are scored separately and then aggregated.

– Sensory Analysis

1. Using specialized terminology:

• Flavor Wheel: A tool that helps describe coffee flavors in detail and consistently.
• Vocabulary: Use standardized language to describe sensory attributes.

2. Comparative assessment methods:

• Triangulation: Comparing three samples to identify differences.
• Paired Comparison: Direct comparison between two samples.

– Support Tools

1. Coffee Flavor Wheel:

• A visual tool to describe and categorize coffee flavors.
• Divides into major flavor groups and branches into more specific flavors.

2. Sensory data analysis software:

• Supports the collection, analysis, and visualization of data from sensory evaluations.
• Helps identify trends and correlations between sensory attributes.

Applications of sensory in the coffee industry

– Quality Control

Sensory plays a crucial role in ensuring coffee quality from farm to cup:

• Assessing the quality of raw coffee beans.
• Monitoring the roasting process to ensure the appropriate roast profile.
• Ensuring consistency in the final product.

– Product Development

Sensory helps producers and roasters:

• Create new coffee blends with unique flavors.
• Develop specialty coffee products (e.g., flavored coffee).
• Optimize roasting and brewing processes to achieve desired flavors.

– Marketing

Sensory is a powerful tool for brand building and coffee marketing:

• Describing coffee flavors attractively on packaging and in advertisements.
• Hosting tasting sessions and workshops to educate consumers.
• Crafting brand stories and identities based on coffee’s sensory attributes.

– Training

Sensory is vital in training industry professionals:

• Training Q Graders and coffee evaluators.
• Coaching baristas to enhance brewing skills and coffee evaluation.
• Educating consumers on how to appreciate and assess high-quality coffee.

Sensory and Specialty Coffee

Specialty coffee, defined as coffee scoring 80 or above (according to the Specialty Coffee Association – SCA scale), has a particularly close relationship with sensory:

– Quality assessment:

• Specialty coffee is rigorously evaluated through a standard cupping process.
• Each sensory attribute (aroma, flavor, aftertaste, balance, etc.) is scored in detail.

– Regional characteristics differentiation:

• Sensory helps identify and describe the unique attributes of coffee from different growing regions.
• For example, Ethiopian coffee often has floral and fruity notes, while Colombian coffee may feature caramel and nutty notes.

– Traceability:

• Through sensory evaluation, the origin and processing methods of coffee can be identified.
• This is important for ensuring transparency and quality in the specialty coffee supply chain.

– Roast profile development:

• Sensory helps determine the optimal roast profile for each type of specialty coffee.
• The goal is to highlight the unique sensory attributes of each bean.

– Consumer education:

• In the specialty coffee sector, educating consumers about sensory is crucial.
• It helps coffee drinkers better understand and appreciate the quality and attributes of specialty coffee.

Conclusion

Sensory in coffee is a rich and complex field, playing a vital role in the evaluation, development, and enjoyment of coffee. Understanding sensory not only aids industry professionals but also helps consumers fully appreciate coffee.

Finally, sensory in coffee is not just a tool for evaluation but also an art and science that connects the drinker to the story behind each cup—from the farmer, roaster, to the barista. Each time you enjoy coffee, take a moment to feel, explore, and appreciate the unique aromas and flavors it offers.

Related Questions (FAQs)