Profile The Taste Of Coffee

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COMPETENCY-BASED LEARNING MATERIALS

Sector:

Tourism – Hotel and Restaurant

Qualification:

Barista NC II

Unit of competency:

Profile the Taste of Coffee

Module Title

Profiling the Taste of Coffee

Baguio City School of Arts and Trades Upper Session Road, Baguio City

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

Revision # Document # Date Developed: June 12, 2018

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Table of Contents How to use this CBLM……………………………………………………………….. Recognition of Prior Learning List of Competencies………………………………………………………………….. History of Coffee……………………………………………………………………….. Self-check……………………………………………………………………….. Answer key……………………………………………………………………… What is coffee? ………………………………………………………………………… Self-check……………………………………………………………………….. Answer key……………………………………………………………………… The production of coffee………………………………..…………….……………… Self-check…………………………………………………………..…………… Answer key……………………………………………………………….…….. Coffee cupping: Elements of Tasting coffee…………….…………….…………. Self-check……………………………………………………………………….. Answer key……………………………………………………………………… References………………………………………………….…………….……………… .

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

Revision # Document # Date Developed: June 12, 2018

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HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL Welcome! The unit of competency, “Taste Coffee (Barista 101-A)”, is one of the competencies of BARISTA NC II, a course which comprises the knowledge, skills and attitudes required for National Certification level NC II. The module, Taste Coffee, contains training materials and activities related to the knowledge and skills required in tasting coffee for you to complete. In this module, you are required to go through a series of learning activities in order to complete each learning outcome. In each learning outcome are Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform the activities on your own. If you have questions, do not hesitate to ask for assistance from your facilitator. Remember to:   

Read information sheets and complete Self-checks. Suggested references are included to supplement the materials provided in this module. Perform the Task Sheets and Job Sheets until you are confident that your outputs conform to the Performance Criteria Checklist that follows the sheets. Submit outputs of the Task Sheets and Job Sheets to your facilitator for evaluation and recording in the Accomplishment Chart. Outputs shall serve as your portfolio during the Institutional Competency Evaluation. When you feel confident that you have had sufficient practice, ask your trainer to evaluate you. The results of your assessment will be recorded in your Progress Chart and Accomplishment Chart.

You must pass the Institutional Competency Evaluation for this competency before moving to another competency. A Certificate of Achievement may be awarded to you after passing the evaluation. You need to complete this module to be able to understand and perform the following modules.

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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Recognition of Prior Learning (RPL) You may already have some or most of the knowledge and skills covered in this learner's guide because you have: • been working for some time • already completed training in this area. If you can demonstrate to your trainer that you are competent in a particular skill or skills, talk to him/her about having them formally recognized so you don't have to do the same training again. If you have a qualification or Certificate of Competency from previous trainings, show it to your trainer. If the skills you acquired are still current and relevant to the unit/s of competency they may become part of the evidence you can present for RPL. If you are not sure about the currency of your skills, discuss this with your trainer. At the end of this module is a Learner’s Diary if found to be applicable could be use by both of you with the trainer to attest your performances during the stint of your training. Use the diary to record important dates, jobs undertaken and other workplace events that will assist you in providing further details to your trainer or assessor. A Record of Achievement is also provided for your trainer to complete or once you complete the module. This module was prepared to help you achieve the required competency, in Planning and Preparing Foods for ala carte and buffet for Commercial Cooking NCIII. This will be the source of information for you to acquire knowledge and skills in this particular trade independently and at your own pace, with minimum supervision or help from your instructor. Talk to your trainer and agree on how you will both organize the Training of this unit. Read through the module carefully. It is divided into sections, which cover all the skills, and knowledge you need to successfully complete this module. Work through all the information and complete the activities in each section. Read information sheets and complete the self-check. Suggested references are included to supplement the materials provided in this module. Most probably, your trainer will also be your supervisor or manager. He/she is there to support and show you the correct way to do things. Your trainer will tell you about the important things you need to consider when you are completing activities and it is important that you listen and take notes. You will be given plenty of opportunity to ask questions and practice on the job. Make sure you practice your new skills during regular work shifts. This way you will improve both your speed and memory and also your confidence. Talk to more experienced workmates and ask for their guidance. Use the self-check questions at the end of each section to test your own progress. BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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When you are ready, ask your trainer to watch you perform the activities outlined in this module. As you work through the activities, ask for written feedback on your progress. Your trainer keeps feedback/ pre-assessment reports for this reason. When you have successfully completed each element, ask your trainer to mark on the reports that you are ready for assessment. When you have completed this module (or several modules), and feel confident that you have had sufficient practice, your trainer will arrange an appointment with registered assessor to assess you. The results of your assessment will be recorded in your competency Achievement Record.

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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BARISTA NC II COMPETENCY-BASED LEARNING MATERIALS List of Competencies No. Unit of Competency 1 Profile the Taste of Coffee 2 3 4 5 6

7 8

Prepare and Serve Brewed Coffee Prepare and Serve Espresso Texture Milk Perform Basic Maintenance of Machine and Equipment Perform Basic Cashiering and General and General Control Procedures Prepare and Serve Tea, and Non-Coffee-Based Beverages Operate a Coffee Shop

Module Title Profiling the Taste of Coffee Preparing and Serving Brewed Coffee Preparing and Serving Espresso Texturing Milk Performing Basic Maintenance of Machine and Equipment Performing Basic Cashiering and General and General Control Procedures Preparing and Serving Tea, and Non-CoffeeBased Beverages Operating a Coffee Shop

Code

TRS3113102 TRS3113100 TRS3113101 TRS3113103 TRS3113104

NOTE: Highlighted in green are additional developed and improved modules aside from the modules required in the TR.

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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Learning Experiences Determine Learner’s Training Requirements 1. 2. 3. 4. 5. 6. 7. 8.

Learning Activities Read information sheet 1.1-1 History of coffee Answer self-check 1.1-1 Compare answers with answer 1.1-1 Read information sheet 1.1-2 What is Coffee? Answer self-check 1.1-2 Compare answers with answer 1.1-2 Read information sheet 1.1-3 The Production of Coffee Answer self-check 1.1-3 Compare answers with answer 1.1-3 Read information sheet 1.1-4 The Production of Coffee Answer self-check 1.1-4 Compare answers with answer 1.1-4

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

key

Special Instructions Go through the Information Sheets and answer the self-checks to ensure that knowledge in the History of Coffee is acquired.

key

Go through the Information Sheets and answer the self-checks to ensure that knowledge about the species and varieties of coffee is acquired.

key

Go through the Information Sheets and answer the self-checks to ensure that knowledge on the Production of Coffee is acquired.

key

Go through the Information Sheets and answer the self-checks to ensure that knowledge on the Elements of Tasting Coffee is acquired.

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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BARiSTA

NC2

Unit of Competency: PROFILE THE TASTE OF COFFEE (BARISTA 101-A) Module Title: PROFILING THE TASTE OF COFFEE Module Descriptor: This module covers the skills, knowledge, and attitude to develop coffee knowledge, learn its history, species, production, as well as to develop the palate by tasting and learning the flavors of coffee and the way of profiling the taste of coffee. Nominal duration: Learning outcomes: At the end of this module, you must be able to: 1. Learn the history of coffee. 2. Identify the different species and varieties of coffee. 3. Identify the stages in the production of coffee. 4. Perform basic coffee tasting and describe a coffee’s taste profile. Assessment criteria:  Demonstration  Observation  Verbal questioning Materials needed:  Various whole roasted coffee beans  Water for brewing  Brewing tools and equipment  Cleaning materials

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

Revision # Document # Date Developed: June 12, 2018

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Unit of Competency PROFILE THE TASTE OF COFFEE (BARISTA 101-A) Module Title PROFILING THE TASTE COFFEE Module Descriptor This module covers the skills, knowledge, and attitude to develop coffee knowledge, learn its history, species, production, as well as to develop the palate by tasting and learning the flavors of coffee, and the way of profiling the taste of coffee

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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Information Sheet 1.1-1 HISTORY OF COFFEE     

Coffee is believed to have been discovered in Abyssinia, now Ethiopia. According to legend, an Abyssinian goatherd found his goats dancing after eating the bright red berries and leaves. After Kaldi’s discovery, it is believed that monks used coffee to stay awake during late night prayer sessions. Coffee was probably fist cultivated in the sixth century. At first, people simply ate the leaves and beans of coffee (called bunn), but after time snacks, wines, teas, and sweets were developed.

EVOLUTION (MOVEMENT) OF COFFEE 1. First Wave  Consisted of the mass marketers who made it their mission to increase consumption of coffee and put it into every kitchen.  Profit-driven.  Include revolutions in packaging – airtight cans/ vacuum packed cans.  Coffee as commodity.  Affordable and ‘ready for the pot’.  Sacrificing taste and quality to promote convenience and mass production.  Innovations in processing, packaging, marketing. - Vacuum packaging, the process of removing air from the coffee tins, resulting in fresher beans.  Instant coffee - Time-savers and convenience - E.g. Nescafe by Nestle  Birth of Automatic drip home coffee maker a.k.a. “Mr. Coffee” by Vincent Marotta. 2. Second Wave  Artisan-driven  Focused on coffee origins and roasting styles.  Introduction of espresso beverages.  Contemporary emphasis on coffee quality overall  The need for consistency, scale and branding led to homogeneity.  Consumers expressed desire to know the origin of their coffee and understand the unique roasting styles of what we now be called “specialty coffee” beans.  Enjoyment of coffee as an experience, rather than just a beverage.  Espresso, latte, French press coffee. E.g. Starbucks.  Social experience of drinking coffee became more important than the artisan process of producing coffee.

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Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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3. Third wave (& Specialty Coffee)  Increasing coffee quality  More direct trade, a greater emphasis on sustainability  Lighter roast profiles and Innovative brewing methods o Looking for sweetness, complexity and distinctiveness in the brew  Coffee makes the moment, tasting coffee for what it is.  Where baristas will be able to tell you exactly when their coffee was roasted, how the beans were processed, the idea behind the blend and offer cupping notes.  Letting the coffee speak for itself. Enjoying coffee for what it is.  Labelling – artisanal quality of coffee is present. - Farm, harvest processing style, roast date, coffee variety ad tasting notes.  Seeks deep of the origin of the coffee.  Characterized by coffee lovers’ interest in the character of the coffee itself.  “a movement toward good coffee”  Emphasis of transparency within the coffee industry. - Customers can trace the heritage of their favorite coffee to the very farm from which it was harvested. The soil, altitude, method of processing became important factors to the discerning palate.

“Thanks to direct trade, we baristas and roasters can tell consumer the stories behind the coffee beans.” -Tetsu Kasuya, World Brewers Cup Champion 2016

Matt Milletto says, “Drinking a specialty coffee that has been produced in the right way, and with all the added value that the supply chain aggregates, is the basis of a great experience. This experience is a combination of education, knowledge, and hospitality.” The third wave is all about making the consumer feel special. Part of that is customer service, but another part is sharing the story behind the cup. This story is one created by producers, importers, roasters, and baristas. It explains why a coffee is distinctive, why a consumer can taste certain notes, and why high-quality coffee takes so much work. This consumer education is also enabled by greater channels of communication between production and consumption, including direct trade and social media. Source: https://www.perfectdailygrind.com/2017/04/third-wave-coffee-different-specialty/

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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Specialty Coffee Specialty Coffee vs Gourmet Coffee (Technical Definition)  All coffee beans can be graded out of 100.  Coffee “Cupping” – Process of grading coffee by ‘Certified Q Grader’.  According to the Specialty Coffee Association (SCA), Specialty coffee is Arabica coffee with a cup score of 80+ points.  Gourmet Coffee – could be high-quality which has no strict definition. Alternatively, it could be a marketing strategy. What is Specialty Coffee?  “Special geographic microclimates produce beans with unique flavor profiles. – Erna Knutsen, Knutsen Coffee Ltd.  Specialty coffee beans would always be well prepared, freshly roasted, and properly brewed.  Where producers must pay attention to quality at every stage of production.  Coffee plants need to be carefully cultivated and harvested at the right time.  Producers adhere to best processing practices and storage protocols. o



Herbert Peñaloza, Café Colombia

“Quality and good work need to be done at all stages of the chain all the way from seed to cup!” – Carlos De La Torre, Avellaneda Café, Mexico City.

What is specialty coffee? by SCA https://scanews.coffee/2017/03/17/what-is-specialty-coffee/ The Concepts of Specialty Coffee I. POTENTIAL  Until the moment that the roasted coffee is brewed and transformed into a beverage, the concept of specialty coffee is locked up as a possibility, just a potentially wonderful gustatory experience.  Starting at ground level, so to speak, we must limit specialty coffee to those that are drawn from the appropriate intersection of cultivar, microclimate, soil chemistry and husbandry.  Plant a great variety of coffee at the wrong altitude or in the wrong soil and no specialty product can be produced or get the right combination of cultivar and chemistry, but the wrong climate and the potential for quality is destroyed.  Ultimately, plant husbandry is essential to the preservation of potential. II.PRESERVATION Cultivation and Harvesting  A ripe coffee cherry on a healthy plant of suitable ancestry planted in the right soil, blessed with appropriate climatic conditions and cared for properly must be picked at the peak of ripeness in order to preserve the potential for greatness that it holds.  Coffee buyers often tell coffee growers that the single most impactful thing that they can do for coffee quality is to harvest only ripe cherry.

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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Processing  The coffee cherry must undergo some initial processing at this point. For the majority of specialty coffee this begins with the delivery of the ripe cherry to a wet mill of some type, large or small.  The time that elapses between harvest and the beginning of processing can have a dramatic impact on the final results for the coffee. Specialty coffee is dependent on a quick delivery from the tree to the mill for potential to be preserved.  Whether the coffee is mechanically pulped and then fully washed or if it is processed in a demucilaging machine, the initial processing stage must be carefully managed so that the coffee is not harmed. 

 

 

III.    

 



Drying After removal of the skin and pulp, the coffee must be dried, another critical activity. Dried too quickly or too slowly, dried unevenly, dried and then rewetted, not dried sufficiently – all of these can be disastrous to the final quality of the coffee. Resting From here the coffee must be rested before undergoing the last stages of raw processing and preparation for shipping. At this time relative humidity, temperature and storage containers and conditions all become critical. Dehulling, Sorting, and Grading, Storage Finally, the coffee must be hulled, separated by size and packaged for shipping. More critical points arise here, and small mistakes in screening or larger mistakes in the selection of packaging or the storage conditions prior to shipping can bleed the coffee of its potential. REVELATION Roasting From green bean to roasted coffee. The roaster must accurately identify the potential for the coffee, properly develop the flavors and ultimately properly package the roasted product. An unskilled roaster, equipment that is not operating properly, poor packaging materials or practices can all lead to disaster. Provided that all goes well here and the coffee’s potential remains intact, there are two remaining steps before the long chain of custody that is unique to coffee ends in the consumption of a specialty coffee beverage. Brewing After roasting and before brewing, the coffee must be ground. Grinding is best done as close in time to brewing as possible, as many delicate aromatic compounds are fully released upon grinding and the dramatic increase in surface area necessary to effect brewing also opens the coffee to rapid oxidation and staling. The size of the ground particles is also important and driven by the method of brewing to be employed.

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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  

Too fine a grind for the selected brewing process and the coffee may be destroyed by over extraction. Too coarse a grind and the coffee may never develop its full flavor potential in the cup. Finally, after every step from coffee tree to the end consumer has been carefully orchestrated, the final process must take place—the coffee must be brewed. Whether the coffee is to be prepared as an espresso, as drip coffee or in a steeping method like a French press, the exacting application of standards of water quality, brewing temperature, coffee to water ratio and extraction must be applied to create a specialty coffee beverage.

Specialty Coffee - SCAA In its green stage as coffee that is free of primary defects, has no quakers, is properly sized and dried, presents in the cup free of faults and taints and has distinctive attributes. In practical terms this means that the coffee must be able to pass aspect grading and cupping tests. The development and application of these standards, also furthered through the work of the Coffee Quality Institute, has helped to define specialty coffee in its raw form, but much work remains to be done in refining these standards and adding new ones to help preserve the potential that the coffee bean embodies. From the green stage to the final beverage, there are other standards either currently in place or in the process of being developed. For example, the SCAA Brewing Standard for preparation of drip coffee defines the proper ratios of water to coffee, the proper extraction, brewing temperature and holding temperature and time. There is also a standard for espresso preparation and one for steeping is under development. Roasting standards are in process, part of a monumental effort by the Roasters Guild to implement a certification for roasters that ensures they have been properly educated and trained in preserving and revealing the full potential of the specialty coffee bean. Similarly, the Barista Guild is well under way in developing a certification for the barista to ensure that the final preparer of the beverage is also an expert in the extraction of all of the coffee flavors inherent in a specialty coffee and delivering them in the cup. In the final analysis specialty coffee will be defined by the quality of the product, whether green bean, roasted bean or prepared beverage and by the quality of life that coffee can deliver to all of those involved in its cultivation, preparation and degustation. A coffee that delivers satisfaction on all counts and adds value to the lives and livelihoods of all involved is truly a specialty coffee.

BCSAT-TESDA QA SYSTEM Issued by:

Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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Self-check 1.1-1: History of Coffee Explain briefly the movement of coffee and give some examples. 1.

2.

3.

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Answer key1.1-1: History of Coffee Model answers:

1. First wave/ commodity coffee.  Coffee sold as instant coffee  Profit driven  Sacrificing taste and quality to promote convenience and mass production 2. Second wave/ commercial coffee  Artisan driven  Enjoyment of coffee as an experience rather than just a beverage  Social experience of coffee drinking.  Coffee shop chains. 3. Third wave/ specialty coffee  A movement toward good coffee  Emphasis on transparency within the coffee industry 

Ethical sourcing and production of coffee.

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Module 1 Barista NC II

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Information Sheet 1.1-2 WHAT IS COFFEE?      

A drink made from the roasted and ground bean like seeds of a tropical shrub and water. Served hot or cold. Coffee beans come from coffee cherries which are the fruit of the coffee tree. Each cherry contains two beans. When there is only one small, round bean, it is called a pea berry. Coffee grows in warm, humid climates at altitudes up to 6,000 feet above sea level. It is the second most traded commodity in the world after oil. Ideal conditions for coffee trees to thrive are found around the world along the Equatorial zone called “the coffee bean belt”.

TOP 10 PRODUCERS OF COFFEE 1. Brazil 2. Vietnam 3. Colombia 4. Indonesia 5. Ethiopia 6. India 7. Honduras 8. Mexico 9. Uganda 10. Guatemala WHAT IS A COFFEE BEAN?  When dried, roasted and ground, it is used to brew coffee.  If not processed, the seeds can be planted and will grow into coffee tree. PARTS OF COFFEE CHERRY  Cherry / Berry o The fruit of the coffee tree  Skin o Stays green throughout the growing process before turning red (or yellow) as it ripens. o In dry processing, whole bean is dried together before removing the bean. o In wet processing, the skin and mucilage are removed before drying.  Pulp o A soft tissue surrounding the bean. o Contains a lot of sugars.  Mucilage o Gooey substance between the pulp and parchment. o Removed after dried in dry processing. o Removed by fermentation or forced demucilaging in wet processing. o Coffees that have been dried with varying amounts of mucilage intact are usually sweeter with less acidity and more body than wet processed coffees.  Parchment (pergamino) o It is a paper-like substance between the mucilage and silver skin. o A hard-beige jacket that protects the dried coffee beans (during storage). o When ready for shipping, it is removed or hulled through a hulling machine.  Silver skin o A very thin layer which adheres to the coffee bean. It is either removed by polishing or it comes off in the roasting process as ‘chaff’.  Bean o The seed of the coffee cherry / berry. o Normally has two beans/seeds per cherry. If only one bean in a shape of pea – pea berry coffee.

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SPECIES OF COFFEE The two most commonly grown species are Coffea canephora (also known as Coffea Robusta) and Coffea Arabica. Coffea Arabica  Is the most widely used type of coffee in many countries and is also the oldest.  It has a mild flavor and tastes very good on its own in an unblended form.  Origin: Ethiopian Plateau  First Recorded: 1573  Temperature (storage): from 15 to 24 degrees Celsius  Caffeine: 1.2%-1.7%  It constitutes 3/4 of world-wide coffee production  Altitude: from 900 to 2,000 meters above sea level  Drupe ripening: 9 months  More on aroma, oblong shape, less acidity, less caffeine than other variety  Coffea Arabica accounts for about 75% of the world’s coffee trade.  Mainly grown in Central and South America Coffea Robusta  Origin: Congo Basin  First recorded: 1895  Temperature (storage): 24-29 degree Celsius  Altitude: 200-900 meters above sea level  Resistant to illness (Robusta=robust)  Caffeine: 1.7-4%  Sensorial profile: stronger coffee with more body, more bitter, distinct earthy flavor.  Few existing varieties when compared to the Coffea Arabica  Low land, more on body, round in shape, stronger taste than Arabica  Mainly grown in Africa and Asia.

Coffea Liberica (kapeng barako) BCSAT-TESDA QA SYSTEM Issued by:

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         

Species of coffee that originated in Liberia West Africa Coffee tree grows up to 9 meters in height, big trunks, leaf, and beans larger than the cherries found on Arabica trees. Was brought to Indonesia to replace the Arabica trees More common with Robusta Still found in some parts of Central and East Java A varietal of Liberica, known as Barako, is a major crop in the Philippines, originally from Batangas. Produces small quantities Produces the biggest berries Noted for very strong taste and color Drought resistant and bears 4-5 years after transplanting.

Coffea Excelsa  High resistance to diseases and dryness that plagued other coffee varieties.  It has high yield.  Aged beans give out odorous and pleasant taste like langka/ jackfruit.  Sometimes confused with Liberica/Barako.  Also grows on lower elevations.

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Ref.: Coffee Obsession by Anette Moldvaer

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Self-check1.1-2: Coffee Species and Varieties Instruction: Read the questions carefully and give what is asked. 1. What are the four (4) major species of coffee?

2. Give at least three (3) varieties/ strains of Arabica coffee.

3. Differentiate coffea Arabica and coffea Robusta.

4.

Illustrate the anatomy of a coffee cherry and describe each part briefly.

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Answer key1.1-2: Coffee species and Varieties 1. Coffea canephora/ robusta, coffea Arabica, coffea liberica, coffea excels 2. Typica, bourbon, orange bourbon, heirloom, java, SL-28, geisha… 3. Arabica vs Robusta                     

Arabica Is the most widely used type of coffee in many countries and is also the oldest. It has a mild flavor and tastes very good on its own in an unblended form. Origin: Ethiopian Plateau First Recorded: 1573 Temperature (storage): from 15 to 24 degrees Celsius Caffeine: 1.2%-1.7% It constitutes 3/4 of world-wide coffee production Altitude: from 900 to 2,000 meters above sea level Drupe ripening: 9 months More on aroma, oblong shape, less acidity, less caffeine than other variety Coffea Arabica accounts for about 75% of the world’s coffee trade. Robusta Origin: Congo Basin First recorded: 1895 Temperature (storage): 24-29 degree Celsius Altitude: 200-900 meters above sea level Resistant to illness (Robusta=robust) Caffeine: 1.7-4% Sensorial profile: stronger coffee with more body, more bitter, distinct earthy flavor. Few existing varieties when compared to the Coffea Arabica Low land, more on body, round in shape, stronger taste than Arabica Mainly grown in Africa and Asia.

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Information Sheet 1.1-3 THE PRODUCTION OF COFFEE I.

PLANTING THE SEEDS o Seedlings are transferred to individual pots. o After sprouting, the seedlings are removed from the seed bed to be planted in individual pots in carefully formulated soils. o They will be watered frequently and shaded from bright sunlight. o Planting often takes place during the wet season, so that the soil around the young trees remains moist while the roots become firmly established

II.

HARVESTING THE CHERRIES o Depending on the variety, it will take approximately 3 or 4 years for the newly planted coffee trees to begin to bear fruit. The fruit, called the coffee cherry, turns a bright, deep red when it is ripe and ready to be harvested. o All coffee is harvested in one of two ways:  Strip Picked  The entire crop is harvested at one time.  All of the cherries are stripped off of the branch at one time.  By machine or by hand.  Selectively Picked  Only the ripe cherries are harvested and they are picked individually by hand.  Pickers rotate among the trees every 8 - 10 days, choosing only the cherries which are at the peak of ripeness.  Because this kind of harvest is labor intensive, and thus costlier, it is used primarily to harvest the finer beans

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III.

PROCESSING THE CHERRIES o Processing is simply the method used to remove the coffee seeds, or beans, from the pulp and skin. There are different traditions and innovations around the world, but coffee is generally processed by the natural method or the washed method. o The choice of processing method influences how much of each of coffee chemical components is present when the bean makes it to the roaster, and therefore has an effect on which aroma precursors are created and in what amounts.



Washed/Wet Method o Removes all of the soft fruit residue, both skin and pulp from the coffee cherry after harvesting and the bean is dried with only the parchment skin left on. o There is more enzyme activity during washed processing that in natural processing.  More of the free sugars and other compounds that are transformed into aroma-producing compounds in roasting are consumed in washed processing.  The result is that washed coffees are sharper than natural coffees. They have fewer aromatic compounds but more acidity.



Natural/Dry Method o The freshly picked cherries are simply spread out on huge surfaces to dry in the sun. o The beans are dried entirely in their natural form with skin and pulp intact. o In order to prevent the cherries from spoiling, they are raked and turned throughout the day. o When the moisture content of the cherries drops to 11 percent, the dried cherries are moved to warehouses where they are stored.

The processing method makes a difference to flavor and aroma because the sugars in the pulp left on natural or honey processed beans undergo metabolic changes that significantly alter the chemical composition of the green beans. These reactions create sweetness and body in the final cup.  Pulp Natural/Honey Process o The cherry peel is removed but some amount of the fleshy inside, the “mucilage”, remains while the beans are dried. o The skin of the fruit is removed before the beans are dried, but almost all of the pulp remains on the beans. o Differences are the amount of light and drying time the beans are exposed for. o More humidity and slower development lead to black honey. o Slightly less humidity leads to red and even less to gold. BCSAT-TESDA QA SYSTEM Issued by:

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White honey  Mechanically washed with minimal mucilage left around the beans. Yellow honey  Often washed and slightly more mucilage will typically be left around the bean. Gold Honey  Dried during warm sunny times with little humidity.  This helps to dry quickly. Red Honey  Processed under more shade to slow down the drying time.  This increase the amount of humidity the beans are exposed to. Black Honey  Takes even longer and is dried under more shade.

Impact of Processing Method to Coffee Chemistry and Flavor Germination  Coffee cherries are harvested when they are ripe, meaning that the seeds inside are about to start the germination process.  Germination activates some enzymes that metabolize polysaccharides – that is, natural sugars start to break down.  Researchers have found that there is more enzyme activity during washed processing than in natural processing. This means that more of the free sugars and other compounds that are transformed into aroma-producing compounds in roasting are consumed in washed processing. o The result is that washed coffees are sharper than natural coffees. They have fewer aromatic compounds but more acidity. Fermentation  A chemical reaction. The combination of yeast, bacteria, and other microorganisms causes a substance to break down into other simpler substances. Normally, sugars.  Natural coffees are sweeter than washed coffees in large part because of the fermentation of sugars in the pulp.  Both washed and natural coffees experience fermentation, but there is a lot less material for the enzymes to work with in washed coffees because the pulp has been removed.  During fermentation, microbes modify proteins, carbohydrates, and chlorogenic acids. More precursors to aromatic compounds are created in natural coffees. BCSAT-TESDA QA SYSTEM Issued by:

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o The result is not just sweetness, but fruity, floral, and caramel notes in the final cup. o In comparison, washed coffees are cleaner and reveal more of the individual notes of the particular coffee. Honey processing includes removing the cherry skin, which allows for better fermentation of the mucilage around the bean. o This results in a more pronounced sweetness in honey processed coffees than in natural ones, with more buttery aromas and nut notes.

Fermentation can make a big difference to flavor, aroma, and body, but it needs to be carefully controlled. Over-fermentation can create too many acetic acids and phenolic compounds, which will make the final cup bitter or sour. And because the microflora population present in coffee is dense and diverse, fermentation can be inconsistent and unpredictable. Beans that experience longer periods of germination and less fermentation can show worse results in the cup. Both of the transformations contribute to a good final cup. Impact of Processing Method on Roasting Technique     

 

So we know that processing has an affect on the chemistry of green beans, but that roasting transforms these chemicals into aroma-producing compounds. It’s important to consider the processing method when roasting. Natural Processed Coffee Natural processed coffee preserve more sugars, which can make them more sensitive to heat during roasting. The simple sugar molecules can quickly degrade during roasting and produce undesirable burned flavors. This means that the roaster needs to be more careful in their roast curve, especially during the initial stages. Washed Coffee Washed coffee is one of the most common and popular types in the coffee industry. This processing method produces a clean cup, allowing you to taste all the nuances of the origin and variety. But many people enjoy natural and honey processed coffees for their sweetness and fruity notes.

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IV.

MILLING THE BEANS o Hulling  Machines are used to remove the parchment layer (endocarp) from processed coffee.  The remaining beans are called ‘green beans/ green coffee’ which is ready for roasting. o Grading and Sorting  Before being exported, the coffee beans will be even more precisely sorted by size and weight. They will also be closely evaluated for color flaws or other imperfections

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ROASTING THE COFFEE (ref. The Roaster’s Companion by Scott Rao) o Roasting transforms green coffee into the aromatic brown beans that we usually purchase. o Roasting causes beans to change color, lose moisture, expand, and become brittle. o The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to change in taste. o While all professionals label roast levels based on bean color, there is no consensus on exactly what roast level each name indicates. A. Drum roasting  Most economical because of simple design and capacity range.  Comprised basically of a rotating cylindrical drum with direct heat applied under the drum though the center through a conduit.  Heat source can be electric or gas flames with or without a profile controller.  Heat is transferred mostly through convection and a bit through conduction.  Capacity ranges from nano sized 200-500 grams to 120 lb. to over 5000 lb. in a single batch. B. Hot air roasting  Keeps the beans aloft by roasting them on a hot air vortex (known as fluid bed) inside the roasting chamber. o Fluid bed air roasters are called “fluid” because of the fluidity of movement the beans are allowed, not because water is involved.  As the beans crack during air roasting the chaff is blown into a separate chamber to prevent burning and smoking, which would impart their own strong flavors, hiding the true flavor profile of the bean.  As the right roast level is reached, digital controls stop the heat and begin the cooling process.

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Hot air roasting Drum roasting The longer and hotter the beans are roasted, the more flavor escapes. (commercially) Faster in roasting than drum roasting of same batch size of green beans. Provide consistent temperatures to all of the beans in a batch. Consistency of temperatures to all of The beans float on a bed of air in the roasting chamber allowing al of the beans to be heated to exactly the same temperature at exactly the same time.  Degree of temperature directly correlates to degree of roast.

the beans in a batch during roasting. Beans sit in the drum and are stirred with a mechanical arm. Depending whether they are directly on the rum surface or in the middle or top of the batch of beans, the coffee beans reach the optimum temperature and ultimately the “second crack” at different times, resulting in an inconsistent roast. Roasting can be uneven and some beans that remain in direct contact with the cylinder too long are scorched. This method of roasting is much less controlled.

What happens to the chaff? The chaff rises into the cyclone and is Much of the chaff that comes off of the deposited into the chaff collector as it roasting coffee beans remains in with comes off of the beans. It does not burn the beans throughout the roast. The and damage the flavor. chaff burns and smokes causing a burnt flavor, especially in dark roasting. Control and consistency of roast. Provides the roaster exact control over each batch of coffee. Beans are roasted “to temperature” Beans are roasted “to color” Roasting precisely the same Color Matching is much more temperature yields coffee batches that subjective. are consistent in color, flavor, undertones and aroma. Degree of roast is known at all times, Relies more heavily on the experience and opinion of the individual roaster. and is easy to duplicate accurately. Batches are not as easy to duplicate.

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o Color changes  The first stage of roasting is commonly known as the “drying phase,” although beans lose moisture at similar rates throughout most of the roasting process.  During the first few minutes of roasting, degradation of chlorophyll causes beans to change color from green to yellow.  As roasting progresses, the beans change from yellow to tan to light brown, primarily due to Maillard reactions.  Late in a roast, as the beans approach first crack, the brown color deepens due to caramelization.  In a dark roast, carbonization may turn beans black. o Degree of Coffee Roasts  During roasting, coffee beans change from green to yellow to tan to brown, and, if roasted very dark, black. No universal system exists for naming different degrees of roast; what one roaster calls a "light roast" another roaster may label "full city.”  Light roasts offer acidic, floral, and fruity flavors, more delicate aroma, and less body than dark roasts. Dark roasts develop smoky, pungent, bitter, and carbonized flavors. If one takes roasting to an extreme, burnt flavors dominate and body declines. 1. CINNAMON ROAST  Cinnamon* roasts are generally dropped, that is, discharged from the roaster, sometime very early in first crack.  Has the green, grassy, often “peanutty” flavors  In the cup: Very acidic, often “green” or “peanutty,” with grassy and floral aromas and very light body. 2. CITY ROAST  City roasts are those dropped during the last stages of, or just after, first crack.  Produces light-bodied coffee with very high acidity.  In the cup: Acidic, winey, sweet (especially if developed well), and juicy, with floral and fruity aromatics, hints of caramel, and light body. Can be grassy, lemony, and tart if not developed adequately. 3. FULL CITY  Roasts discharged just before second crack and the appearance of surface oils.  Offers a pleasing balance of moderate acidity, mellow caramels, and medium body.  In the cup: Caramelly, with ripe fruit and medium body.

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4. VIENNESE ROAST  Viennese roasts are those dropped in the early moments of second crack, when oil has just begun to migrate to bean surfaces.  In the cup: Bittersweet, caramelly, pungent, and often nutty or spicy, with heavy, syrupy body. 5. FRENCH ROAST  French roast indicates oily beans with pungent, bittersweet, and carbonized flavors. Such a dark roast makes it difficult to detect a bean’s unique character.  In the cup: Burnt, bitter, and smoky, with hints of caramel; body may be heavy or medium, as body peaks at a lighter French roast and declines with further roasting. 6. ITALIAN ROAST  The darkest, oiliest, and most bitter and carbonized roast level has come to be known as Italian roast.  Almost all Italian roasts are rancid by the time they are consumed because their degraded cellulose structures allow rapid oxidation and staling.  In the cup: Burnt, smoky, rancid, and carbonized, with medium body.

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Common Coffee Roast Defects Baked Coffee This defect occurs when coffee is heated for too long without reaching first crack. You may hear this referred to as “stalling” the roast. Unfortunately, this defect is invisible. It results in a distinctive flat flavor with little sweetness, often described as bread-like or papery.

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Underdeveloped Underdeveloped beans tend to be “grassy”, lacking the caramelized sugars that occur in roasting. Sometimes, but not always, this happens when the roaster has set out to roast light but still needs to adjust their profile a little more.

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Overdevelopment The opposite of underdevelopment. It’s a fine line between a darker roast and overdeveloped coffee. Roasting darker than you intended is still an error, however, and it’s one that a lot of specialty consumers won’t appreciate. The beans will look dark and oily, sometimes even approaching black. The cup will be burnt and bitter, with smoky, coal notes.

Quakers Quakers are unripen beans that are hard to identify during hand sorting and green bean inspection. They’re often, but not always, caused by poor soil conditions which limit sugar and starch development. Technically this isn’t a roast defect, but often you’ll only discover it after roasting. Quakers will be lighter in color than the rest of the batch. If they’re not removed, the taste in the cup will be dry, with papery and cereal notes.

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Scorching Scorching happens when the “charge temperature”, which is the initial temperature, is overly high and the drum speed isn’t fast enough. It’s easy to recognize. Dark, burnt patches will appear on flat sections of the coffee bean surface – it’s literally been scorched. These beans will taste oily, smoky.

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Tipping This may look similar to scorching, but the main difference is that the burn marks are on the edges of the beans. Normally happens during the second crack, a too-high charge temperature can also cause it.

DECAFFEINATION o It is the act of removing caffeine from coffee beans, cocoa, tea leaves and other caffeine containing materials. o At least 97% of caffeine is removed from coffee leaving 3% of caffeine. o Caffeine is removed from the beans before roasting (unroasted state) via solvent-based process or non-solvent-based process. SOLVENT BASED PROCESS A. Indirect solvent process A.k.a. Natural decaffeination method/ethyl acetate method. 1. Beans are soaked in water just shy of boiling for several hours, this extracts the caffeine but can also remove some of the oil and flavors from the coffee beans. 2. The water gets separated and moved to another tank, it’s here that the beans are washed again for about 10 hours with either methylene chloride or ethyl acetate. 3. This solvent bonds with the caffeine molecules and the mixture left is heated to evaporate the solvent and caffeine. 4. The coffee beans are then reintroduced to the water mixture to absorb the oils and flavors previously extracted. B. Indirect solvent process a.k.a. natural decaffeination/ ethyl acetate method 1. The coffee beans are steamed for around 30 minutes, this opens the coffee bean pores to make them more receptive to the addition of a solvent. 2. Once this steaming process is complete, the coffee beans are rinsed repeatedly with methylene chloride or ethyl acetate.

1. 2.

3. 4. 5. 6.

NON-SOLVENT BASED PROCESS A. Swiss water process The coffee beans are soaked in very hot water to dissolve the caffeine. This water is then drawn off and passed through an activated charcoal filter. The filter is porous, but only catches the larger caffeine molecules and lets the smaller oil and resulting flavor molecules pass straight through. That leaves us with beans that have no caffeine and almost zero flavor in one tank, and the caffeine-free flavor-packed water (known as ‘green coffee extract’ in another tank. The flavorless caffeine-free beans are discarded, but the flavor rich water is reused to remove the caffeine from a fresh batch of coffee beans. So this water already being saturated with flavor, the flavor can’t dissolve in this fresh batch of beans, meaning only the caffeine moves from the coffee beans into the water. This results in decaffeination without a major loss of flavor.

B. Carbon dioxide process 1. Water soaked beans are placed in a stainless steel container or extraction vessel. 2. The extractor is then sealed and liquid CO2 is forced into the coffee at intense high pressure to extract the caffeine. BCSAT-TESDA QA SYSTEM Issued by:

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3. Liquid CO2 acts as a ‘solvent’ by drawing the caffeine within the coffee beans without detriment to the flavor and oil molecules within the bean. 4. Full of caffeine, this CO2 liquid is transferred to another container called the absorption chamber. 5. The pressure is released, leaving the liquid CO2 to return to its gaseous state, leaving just the caffeine behind. 6. Now free of caffeine again, the CO2 gas is pumped back into a pressurized container for reuse. 

STORING o Store the beans in an airtight container, in a dry, dark place, away from strong odors. o Whole bean coffee maintains its freshness the longest.

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Self-check1.1-3: The production of coffee. Instruction: Read the questions carefully and write your answers on the space provided. 1. How are coffee cherries harvested?

2. Differentiate Natural and Washed method of processing coffee.

3. How is Pulp natural/ Honey method of processing coffee different from other methods?

4. What happens when you roast coffee?

5. What are the different ways of roasting coffee?

6. How does flavors of coffee develop as the degree of roast changes?

7. How much caffeine in removed when coffee is decaffeinated? 8. Give two (2) ways to decaffeinate coffee?

9. What are the best practices in storing coffee?

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Answer key 1.1-3: The production of coffee 1. Only the ripe cherries are harvested. Strip picked or selective picked. 2. Natural processed coffee are dried after harvesting. Washed processed coffee are dried after the pulp and mucilage removed. 3. Little to most of the mucilage are left on the seed when drying. 4. The color changes, flavors get developed, and moisture gets lost. 5. Drum roasting and hot air roasting. 6. The lighter the roast of the coffee more acidity is retained. As the roast gets darker it gets sweeter and if roasting is not careful it will get burnt and taste bitter. 7. 97% 8. Solvent based and non-solvent based. 9. In an airtight container. In a cool dry place away from direct sunlight moisture and strong odors.

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Information Sheet 1.1-4 ELEMENTS OF TASTING COFFEE COFFEE CUPPING There are so many things that contribute towards a coffee’s flavor: the variety, the roast profile, the brew recipe, the processing method… Yet when you start breaking it down, a coffee’s flavor profile is really the result of one thing – chemical compounds. The way we roast coffee, the type of coffee we have, the altitude it was grown at, these all have an impact on these compounds, of course. But if we want to really optimize a coffee’s profile, we need to understand the science behind it. Fragrance/Aroma The aromatic aspects include:  Fragrance (defined as the smell of the ground coffee when still dry) and  Aroma (the smell of the coffee when infused with hot water). o We evaluate the Fragrance (dry aroma), followed by the aroma as we break the crust, followed by the taste. Different stages, different molecules. Acidity Acidity is often described as “brightness” when favorable or “sour” when unfavorable. At its best, acidity contributes to a coffee’s liveliness, sweetness and freshfruit quality character and is most immediately experienced and evaluated when the coffee is first slurped into the mouth. Acidity that is overly intense or dominating may be unpleasant, however, and excessive acidity may not be appropriate to the flavor profile of the coffee. Flavor Flavor represents the coffee’s principal character, the “mid-range” notes, in between the first impressions given by the coffee’s first aroma and acidity to its final aftertaste. It is a combined impression of all the gustatory (taste bud) sensations and retro nasal aromas that go from the mouth to nose. Aftertaste Aftertaste is defined as the length of positive flavor qualities remaining after the coffee is expectorated or swallowed. Body The quality of body is based upon the tactile feeling of the liquid in the mouth especially as perceived between the tongue and roof of the mouth. Balance How all the various aspects of Flavor, Aftertaste, Acidity, and Body of the sample work together and complement or contrast to each other. Good ‘balance’ means the sample must not lack in certain aroma or taste attributes, or some attributes must not be overpowering. Sweetness

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Refers to a pleasing fullness of flavor as well as any obvious sweetness and its perception is the result of certain carbohydrates. Opposite of sweetness in this context is sour, astringency or “green” flavors. This quality may not be directly perceived as in sucrose-laden products such as soft drinks, but will affect other flavor attributes. Clean Cup Refers to absence of interfering negative impressions from first ingestion to final aftertaste. A “transparency” of cup. In evaluating this attribute, notice the total flavor experience from the time of the initial ingestion to final swallowing or expectoration. Any non-coffee like tastes or aromas will disqualify an individual cup. Uniformity Refers to consistency of flavor of the different cups of the sample tasted. Overall Meant to reflect the holistically integrated rating of the sample as perceived by the individual panelist. Personal appraisal of the sample. *Defects: defects are negative or poor flavors that detract from the quality of the coffee. These are classified in 2 ways. 1. A taint is an off-flavor that is noticeable, but not overwhelming, usually found in the aromatic aspects. 2. A fault is an off-flavor that is ether overwhelming or renders the sample unpalatable. The defect must first be classified (as a taint or a fault), then described (“sour”, “rubbery”, “ferment”, “phenolic” for example). Necessary equipment when cupping coffee Roasting preparation Sample roaster Agtrong or other color reading device Grinder

Environment Well lit Clean, no interfering aromas Cupping tables Quiet Comfortable temperature

Cupping Preparation Scale Cupping glasses with lids Cupping spoons Hot water equipment Cupping forms and other paperwork

Cupping glasses  Cupping vessels shall be of tempered glass or ceramic material.  Shall be between 7 and 9 fluid ounces (207 mL to 266 mL).  With a top diameter of between 3 and 3.5 inches (76 – 89 mm)  All cups used shall be of identical volume, dimensions and material of manufacture, and have lids. BCSAT-TESDA QA SYSTEM Issued by:

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Ask this question when tasting: “What does this remind me of?”

Read more! Follow the links provided. https://sca.coffee/research/protocols-best-practices/ https://www.javapresse.com/blogs https://www.perfectdailygrind.com/2017/11/coffee-science-breaking-flavorcomes/ - Verônica Belchior, PhD student in Food Science, Q Grader.

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AROMA  The mouthwatering scent of brewed coffee.  Apparent when the coffee is first ground and sets the stage for the coffee’s flavor.  The scent of coffee before brewing is also called its fragrance.  Remember, Aromas are some of the first things to leave coffee, so always buy freshly roasted coffee and don’t grind the beans until you are ready to brew them. 4 Types of Aromas  Enzymatic Aromas o Some of the most pleasant and unique aromas in coffee are by products of enzymatic reactions that take place in the beans themselves during growth and processing. o These aromas are products of careful growing and processing:  Fruity (blueberry, apple, apricot…)  Citrus (lime, lemon, …)  Floral (tea, rose, cardamom…)  Herb (garden peas, cucumber, basil…) 

Sugar Browning Aromas o These aromas comes about during the Maillard Reactions of the roasting process, when sugars are caramelized (browned) and flavors develop. o These aromas are targeted by all roasters:  Chocolatey (vanilla, dark chocolate, butter)  Caramel-y (caramel, honey, hazelnut)  Toasty (roasted peanut, walnut, toast) o Degradation of simple sugars and polysaccharides during rosting creates sweet and caramelized aromas.



Dry Distillation Aromas o These aromas are the product of burning plant fibers during roasting and are highly dependent on the roaster’s style, goals, and willingness to roast on the darker side.  Woody (cedar, pine…)  Spicy (anise, clove, pepper…)  Carbony (tobacco, smoke…) o Degradation of hydroxycinnamic acids (a type of phenolic compound) produces spicy aromas. o Hydroxyamino acids such as threonine and serine are transformed into volatile compounds called pyrazines and pyrroles, which create the characteristic roasted coffee smell.



Aromatic Taints o This category of aromas contains the aromas that are the result of low quality or diseased coffee. Sadly, a clever roaster can only do so much to eliminate these when they come with these aromas built-in to the beans.  Fermenty (bad wine, spoiled fruit)

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 

Leathery (rubber, leather, beef) Grassy (straw, potato)

TASTING AND DESCRIBING AROMAS  To start, give the coffee a good smell. Breathe those aromas in deep.  What do you smell?  Try to get a general idea of the category type before you take a sip of coffee.  Now take a drink, savor the coffee, and swallow.  Notice the flavors that appear as you swallow – these are the aromas rising to your retronasal passage.

Source: Specialty Coffee Association

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Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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ACIDITY  The perceived “brightness” of the coffee when tasted.  Contributes to a coffee’s liveliness, sweetness and fresh-fruit quality character and is most immediately experienced and evaluated when the coffee is first slurped into the mouth.  Without acidity, coffee is often dull, boring, and mellow.  “Enhancer” – it enhance compatible flavors and contribute to mouthfeel. Describing the acidity of coffee.  Sometimes acidity boosts a coffee’s citrus notes and causes your lips to pucker with a touch of sourness.  Sometimes it’s clean and bright, putting the finishing touch on the note of juicy apple.  Can be bold and bright or subtle and smooth. It’s important to be able to separate the Acidity from the Flavors it accompanies for more tasting and stronger appreciation.  “Orange-like acidity” – doesn’t necessarily mean the coffee has to taste like oranges. Literally, it means the coffee’s acidity reminds you of an orange’s acidity.  “Melon-like acidity” – may have a very milk and soothing acidity like that found in watermelon, cantaloupe, or papaya.  “Grape-y acidity” – would be much more sour and tangy than a “banana-like acidity”, but less intense than a “lemon acidity”.  “Grape-y acidity” coffee may or may not actually taste like grapes, but acidic feeling can remind us of grapes either way. Some of the Acids found in coffee  Citric Acid o Generally associated with lemons and limes, since the two have the highest concentration of acid. o This acid is known for its crisp sourness. o Also found in blueberries, tomatoes, cheese, soft drinks, chips, etc. 

Malic Acid o Shares similar qualities as citric acid, so the two are often interchanged in commercial baking and cooking. o Example of malic acid is the tart zing of a crisp green apple (which is also partially due to citric acid). o This acid is sour and sometimes slightly metallic, but in a smooth, mellow sense.



Phosphoric Acid o Tastes slightly sweeter than its acid cousins, which is why it is favored by soft drink makers. o When added to citrus fruits, it softens and sweetens the intense zing of the citric and malic acids.

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Module 1 Barista NC II

Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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o In bright African coffees, phosphoric acid is often considered to be the sweet tang that enhances rich berry notes. 

Acetic Acid o At its best, acetic acid pairs with a coffee’s fruity flavors to form notes of wine or champagne in coffee, creating a unique and stunning flavor. o On its own, acetic acid has a sour, fermente-y punch and a pungent smell (think vinegar).

How acidic is your coffee? Credit: Christine Seah https://www.perfectdailygrind.com/2015/11/coffee-science-whats-acidity/

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SWEETNESS 

A gentle, refreshing sweetness is the mark of well grown, roasted, and brewed coffee. It shows that the coffee has been cared for through every stage of the production.

How we get sweetness in coffee?  Harvesting o When a coffee cherry is ripe, it tastes sweet, flavorful, and crisp. This quality of flavor also applies to the seeds of the cherry (coffee beans). o It is important to harvest only ripe cherries because it produces sweet and balanced coffee.  Processing method o Naturally processed coffees allow the coffee cherry to ferment slightly before the fruity mucilage is completely washed away. This adds sweetness and complexity to the coffee, but is risky, since over fermentation happens easily. o Washed process coffees typically have more refined flavor and gentle sweetness.  Roasting o The natural sugars, amino acids, alcohols and glycols of coffee are transformed during the roasting process (Maillard Reaction). o Chemical changes during roasting produces most of the sweetness and rich flavors we are able to taste in the coffee. o Roast Level  Lighter roasted coffees are known to have a fruity or floral sweetness  Darker roasted coffees more often have a darker, deeper sweetness.  Brewing o Stage where the final moment of sweetness is developed. o When freshly roasted and ground coffee is brewed with balance, the sugars come out in harmony with all the other flavors and wrap the entire experience together.

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Profiling the Taste of Coffee Developed by: Robert Caesar G. Kiswa

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BITTERNESS  

Caffeine, certain acids, proteins and alcohols are some of the main contributors to bitterness, but Chlorogenic acid is the primary source. When these elements are extracted from the coffee beans in excess, they overpower the sugars and aromas. This causes your coffee to be overly bitter and unpleasant.

Why is there bitterness in your coffee?  Roasting o In dark roasted coffees, Chlorogenic acids break down into phenyl indanes. o Chlorogenic acids are already quite bitter, but when overheated, they form even more bitter phenyl indanes. o Though we typically associate with ashy, burned, over roasted coffee, coffee can be roasted too lightly as well. These coffees have more of a grassy bitterness, which is just as unpleasant.  Brewing o Coffee stays at peak freshness for two to three weeks after being roasted. After this period, the flavors decay rapidly, resulting in a muddy, bitter tasting coffee. o Over brewing the coffee  Using the wrong grind size, letting the coffee brew for too long, using water that’s too hot. These causes your final cup to be overly bitter, because you literally pull out too much of the bitter stuff (caffeine, acids, and such). THE GOOD KIND OF BITTERNESS  Some coffees have a deep bitterness reminiscent of dark chocolate.  Some have a tart bitterness like that of grapefruit.  Sometimes the bitterness is fermented like low-quality wine.

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MOUTHFEEL/ BODY  When you brew coffee, water extracts things out of the coffee grounds and dissolves them. We call these things solubles.  Coffee solubles include, fats, proteins, sugars, acids, caffeine, carbohydrate, and some fibers.  Even though these compounds dissolve, they still give the water a slightly different feeling than it had before (and add flavor, of course).  You also get some undissolved solids, such as tiny microscopic coffee particles that break off from bigger grounds. These micro-particles release their solubles in the water, but the fibers and carbohydrate that make up the ground’s structure remain intact and undissolved. If you get enough of them in your cup, you can literally feel them.  Weight of coffee in the mouth.  Tactile sensation of fats, oils, and sediment from the coffee suspended in the brewed solution. How to describe mouthfeel of coffee?  Light o A light bodied coffee is pretty common. These coffees have fully developed and well-rounded flavors without feeling very thick or heavy. Because of the lighter body, they often seem slightly easier to drink.  Thin o This descriptor is similar to light, but usually generates a negative connotation. A coffee with a thin mouthfeel or body is probably too light and feels like there should be more there.  Heavy or Full o These coffees simply feel full. They feel heavy. Each sip feels like it has a lot of substance (typically along with a lot of flavor).  Medium o The mouthfeel is there, but it doesn’t really lean one way or the other too much.  Creamy or silky o Can be light or heavy o It feels slightly more saucey  Juicy o Is often due to a high concentration of sugars (just like juice) and oils, and is usually accompanied by a refreshing sweetness.  Astringent o A feeling of dryness on your tongue. o Coffees that are under extracted or that have a high level of acidity can cause this feeling. Effect of brewing method to mouthfeel  Immersion vs pour over brewing o Immersion brewers like the French press, Aeropress, Clever Dripper allow the coffee grounds and water to sit together for a period of time before being manually filtered some way or another. This period of

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immersion tends to break off extra micro-grounds from the coffee grounds, causing the body to be on the heavier and creamier side. o Pour over coffee brewer such as the Javapress dripper, chemex and Hario V60 allow the water to drain as quickly as gravity and the coffee ground bed will allow it to. Since each water particle spends less time interacting with the coffee grounds, the mouthfeel is often a bit thinner and juicier. o These aren’t objective rules that you can always rely on. Sometimes pour over coffee is thick and creamy, and sometimes coffee from a French press is still too thin. Coffee Filter Type o Paper filters  Absorbs some of the coffee oils and hold back most of the undissolved solids and micro-particles.  Chemex filters are thick and heavy, so coffee made in a Chemex usually has a very light body.  The Hario V60’s filters are thinner and allow a small amount of the oils get through, but the end result is still on the light side.  Since the acids can get through paper, but not micro-grounds, coffee made with paper filter often feels brighter and more acidic. o Cloth filters  Allow most of the oil to pass right through, but do a great job at keeping undissolved solids from entering your final mug.  Coffee from these filters can be light or heavy, depending on the coffee.  The high concentration of oils without the micro-grounds, can feel quite smooth and creamy. o Metal filters  Allow all of the coffee’s natural oils to get through, as well as some microscopic micro-grounds (depending on the size of the filter’s holes).  This combination of oils, acids, other solubles and microgrounds allows you to experience the full realm of flavor and produces a full body that can also be creamy or juicy.

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AFTERTASTE/ FINISH  The taste sensation that lingers on the tongue after drinking the coffee.  Coffees with a heavy body tend to have a more pronounced aftertaste. How the aftertaste forms?  Acidity o In the aftertaste can be crisp and bright, or mellow and clean. It can cause an aftertaste to linger for ages or disappear quickly. o If the coffee is under extracted, you’re drinking espresso, or it just happens to be a really acidic bean, you may feel a light burn that travels down your throat.  Sweetness o A coffee that goes down with a pleasant sweetness is probably going to leave a hint of that sweetness there for you to enjoy for a while. o Think of how your throat feels sweet and clean after a bite of fresh cake.  Bitterness o More often than not, it’s harsh and biting. o It can create a slight scratchy feeling as you swallow. o Generally, a highly bitter aftertaste is the result of over roasting or over extraction.  Aromas o When you swallow coffee, the aromas rise up to your retro nasal passages where your brain interprets them as flavors.  Mouthfeel o Coffees with particularly distinct feelings can still be noticeable, especially if they have a heavy creamy body or sweet juicy one. How to describe coffee aftertaste? Breathe out deeply and slowly as you swallow. This allows the liquid elements to drift down the back of your tongue and throat without your esophagus muscles interrupting your experience. It allows the rising aromas to flow up and out gently and with clarity. 

Does the aftertaste linger at all? o When your coffee has been grown, roasted, and brewed expertly it is going to feature an incredible aftertaste that lingers. o Balanced coffee tends to do this, which makes for a great coffee experience. o Under extracted coffee is likely to produce a short, disappointing aftertaste that only leaves a bit of a sting. o Over extracted coffee will be probably leave you with a heavy, dark bitterness for a short while after each sip.

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Ref.: Coffee Obsession by Anette Moldvaer BCSAT-TESDA QA SYSTEM Issued by:

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Self-check 1.1-4: Coffee Cupping: Elements of Tasting coffee Instruction: read the questions carefully and encircle the corresponding letter of our answer. 1. It is defined as the smell of the coffee grounds when still dry. a. Fragrance b. Aroma c. Flavor 2. Often described as “brightness” when favorable or “sour” when unfavorable. a. Acidity b. Flavor c. Aftertaste 3. Represents the coffee’s principal character. It is a combined impression of all the gustatory (taste bud) sensations and retro nasal aromas that go from the mouth to nose. a. Flavor b. Aftertaste c. Body 4. Defined as the length of positive flavor qualities remaining after the coffee is expectorated or swallowed. a. Aftertaste b. Body c. Balance 5. Based upon the tactile feeling of the liquid in the mouth especially as perceived between the tongue and roof of the mouth. a. Body b. Balance c. Sweetness 6. It is how all the various aspects of tasting harmonizes together and complement or contrast to each other a. Balance b. Sweetness c. Clean cup 7. Refers to a pleasing fullness of flavor as well as any obvious sweetness and its perception is the result of certain carbohydrates. a. Sweetness b. Clean cup c. Uniformity 8. Refers to absence of interfering negative impressions from first ingestion to final aftertaste. a. Clean cup b. Uniformity c. Overall 9. Refers to consistency of flavor of the different cups of the sample tasted. a. Uniformity b. Overall c. Defects 10. Meant to reflect the holistically integrated rating of the sample as perceived by the individual panelist. Personal appraisal of the sample. a. Overall b. Taint c. Fault 11. These are negative or poor flavors that detract from the quality of the coffee. a. Defects b. Taint c. Fault d. All of the above 12. Coffees must have an average grade of 80.00 and above to be called “Specialty”. a. True b. False

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Answer key 1.1-4: coffee cupping: Elements of tasting coffee 1. A 2. A 3. A 4. A 5. A 6. A 7. A 8. A 9. A 10. 11. 12.

A D A

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REFERENCES Author Adams, Jill Robert W. Thurston, et al. Jack Frisks Ivon Flament Jean Nicolas Wintgens Ruth brown Anette Moldvaer Jessica Easto Kenneth Davids Scott Rao Lani Kingston Erik Kopp Sinnott, Kevin James Freeman, et al. Scott Rao Simone Egger Shawn Steiman Scott Rao Mark Pendergrast World Coffee Research

Title Barista A Guide to Espresso Coffee Coffee A Comprehensive Guide to the Bean, the Beverage, and the Industry Coffee Everything You Ever wanted to know about coffee Coffee flavor chemistry Coffee growing, processing, sustainable production Coffee nerd How to have your coffee and drink it too Coffee obsession Craft coffee brewing a better cup at home Espresso ultimate coffee (2nd edition) Espresso extraction measurement and mastery How to make coffee the science behind the bean Make the perfect cup of coffee without draining your wallet or burning time The art and craft of coffee The bluebottle craft of coffee growing, roasting, and drinking with recipes Coffee roaster’s companion The home barista The little coffee know-it-all The professional barista’s handbook an expert guide to preparing espresso, coffee and tea Uncommon grounds the history of coffee and how it transformed our world Sensory Lexicon 2.0

Pub. date 2006 2013 2016 2002 2004 2015 2014 2017 2001 2013 2015 2014 2010 2012 2014 2014 2015 2008 2010 2017

Online www.javapresse.com/blog/ https://sca.coffee/research/protocols-best-practices/

Additional knowledge and research: Coffee Defects & How to Avoid Them: A Producer’s Guide https://www.perfectdailygrind.com/2018/01/coffee-defects-avoid-producers-guide/ The last coffee grind size chart you’ll ever need https://www.homegrounds.co/coffee-grind-chart/ What is acidity in regards to the taste of coffee? https://legacy.sweetmarias.com/library/what-acidity-regards-taste-coffee/ Learn how to taste coffee and describe flavors https://www.ticocoffee.com/blog/coffee-cupping/how-to-taste-coffee.html

Videos to help you more: How to taste coffee http://youtube.com/watch?v=4MoAfw9vjLY

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