Sensory Foundation

Coffee Diploma System
Sensory foundation
Alberto Polojac
Course content
- Sensory analysis
- Physiology
- Basic tastes and aromas
- Cupping
What is sensory analysis?
Scientific discipline that studies descriptions of sensations

perceived by human beings
Objectives in sensory analysis
Break down, identify, measure and assess sensations
produced by the analyzed object into easily accessible info
BIG ISSUE OBJECTIVITY

Sensory characteristics or sensations (like colours,
tastes...)are not inner properties of an object, but are
produced from interaction between object and
human being
Why?
- Coffee is both simple and complex in flavour

- Get closer to consumer experience
- Chemical analysis is not practical
How?
Using human senses
Informations must go through mental

process which can be influenced by
internal and external cues
Senses
More than 11 milion bytes reach the
brain every second and only a part
of this information is processed
● 40% sight
● 30% hearing
● 5% touch
● 1% smell
● 1%taste
Man cannot so much think as an idea, unless he has
perceived something with his senses
Aristotle
Chain of perception
STIMULUS
SENSATION
PERCEPTION & INTERPRETATION
RESPONSE
FOOD INDUSTRY SAMPLE ASSESSMENT
using human assessors as an instrument of

measurement to determine response to stimuli
Samples
- Selection of samples will affect

accuracy of test
- Preparation of samples
- Submission of samples to assessors
Human assessors
- Innate abilities
- Training
- Personal experience
- Physical and psychological state
Building sensory skills
EXPERIENCE INNATE ABILITY
20% 25%
20%
PRACTICE 35%
MENTAL DISCIPLINE
Food business
Results of sensory testing should produce
accurate information that can be used to make
business decisions
Successful sensory programs:

- produce accurate relevant information
- are reasonably cost effective and efficient
- increase personal developement of participants
Olfaction
What we identify in flavours
depends on our sense of smell
50 milion odorant receptors are in the olfactory epithelium
People discriminate 10,000 odors and differentiate 4,000
Swallowing forces air up orthonasal way
Training can improve odor recognition by 1,000 times

Olfaction
Enzymatic
Aromas Sugar Browning
Dry Distillation
Enzymatic
- Most volatile
- Result of enzymatic reactions during growing
- Perceived in dry fragrance and brewed aroma
Flowery Fruity Herbal
Jasmine Lemon Peas

Tea rose Apple Potato
Sugar browning
- Moderately volatile
- Result of thermal reactions during roasting
- Perceived in aroma and mouthfeel
Caramelly Nutty Chocolaty
Caramel Walnut Chocolate

Honey Almond Vanilla
Dry distillation
- Least volatile
- Bean fiber breakdown during roasting process
- Perceived in dry fragrance and aftertaste
Spicy Resinous Pyrolytic
Pepper Piney Ashy

Clove Black currant Tobacco
Practical session
Aroma evaluation test

Gustation
The detection of stimuli dissolved in water, oil or
saliva, by the taste buds
Meilgaard
- we cannot taste something not in liquid taste

- contact is more regular than olfaction
Gustation
10,000 taste buds detect 5 basic sensations:
Bitter
Salty
Sour
Sweet
Umami
Gustation
Bitter
- always present in coffee
- increasing during roasting
- not desirable in high concentrations
Sour
- always present in coffee
- reducing during roasting
- desirable when complex
Sweet
- sucrose concentration
- reducing during roasting
- very desirable
Practical session
Solutions exercise
Practical session
Pairs testing
Gustation
Mouthfeel: a tactile sensation imparted by coffee
- viscosity: thick, oily

- softness: creamy, smooth, doughy
- substance: dense, heavy
- resistance: syrupy, round
- afterfeel: prolonged physical feeling
- negative: astringency
Cupping
Cupping
The cupping table:
- cupping spoons
- 2 or more cups per sample
- rinsing bowls
- timer
- sample coding
- spittoons
Cupping
Preparation of samples:
- weigh beans and grind separately
- heat water between 92-95°C
- consistent pouring
- break after 3-4 minutes
- rinse spoons between bowls
Practical session
Cupping Set up
Any questions?
Alberto Polojac
- AST for Green, Sensory, Roasting and Brewing

- Qgrader
Personal info: alberto.polojac@imperator.cc

www.bloom.coffee

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Coffee Diploma System

Scientific discipline that studies descriptions of sensations

BIG ISSUE OBJECTIVITY

- Coffee is both simple and complex in flavour

Using human senses

Informations must go through mental

PERCEPTION & INTERPRETATION

using human assessors as an instrument of

- Selection of samples will affect

Successful sensory programs:

People discriminate 10,000 odors and differentiate 4,000

Swallowing forces air up orthonasal way

Training can improve odor recognition by 1,000 times

Aromas Sugar Browning

Flowery Fruity Herbal

Jasmine Lemon Peas

Caramelly Nutty Chocolaty

Caramel Walnut Chocolate

Spicy Resinous Pyrolytic

Pepper Piney Ashy

Aroma evaluation test

- we cannot taste something not in liquid taste

- viscosity: thick, oily

- AST for Green, Sensory, Roasting and Brewing

Personal info: alberto.polojac@imperator.cc

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