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Olfactory Training System

SCENTONE Flavorist (Sector #1 : Coffee)

Sensory To Science

FOUNDATION LEVEL

Purpose & Objectives :

Targeted at training inexperienced participants. Participants will be trained in coffee flavor and the importance of recognizing coffee aroma. This systematic training provides a framework for consumers to be aware of and enjoy coffee aromas. It also divides coffee aroma into 9 larger categories.

1) Basic Olfactory
To distinguish the difference between a representative group of 9 kinds of coffee aroma cognitive training. The aroma category is represented by the 9 kinds of coffee aroma categories that will be illustrated.
2) Basic Taste
Covers the ability to taste 5 flavors.
  • Based on theoretical knowledge to dispel any misunderstanding on tasting.
  • Enable recognition of brix differences in coffee.
3) Understanding the science of coffee
  • Understanding the coffee as favorite food.
  • Review coffee sensory based on food technology .
  • Scientific study of the third generation coffee flavor and market.
    (Cupping vs Tasting)
(Exposure to knowing coffee as a professional and a consumer.)

INTERMEDIATE LEVEL

Purpose & Objectives :

To understand:
Visual, olfactory, gustatory and tactile information on differences in aroma and taste expressed in coffee. Perception and quantitative analysis of coffee to enable identification and description of specific features. Acquire basic scientific knowledge about the physiochemical properties of coffee flavor in substances. Cupping (tasting) to learn about the protocol and how to conduct a basic assessment in cupping.

1) Smell
  • Level 2.1 – Training on the nuance differences of the 10 categories.
  • Level 2.2, 2.3, 2.4 – Able to distinguish single classification of aromas, recognition, and training and nuanced portrayal of their own perception.
  • Level 2 test – Training on the ability to quickly identify and locate a single aromatic compound.
2) Basic Taste
  • Level 2.1 –Training skill to distinguish the intensity of sourness, sweetness and saltiness
  • Level 2.2 – Training the ability to distinguish between complex flavors.
  • Level 2.3, 2.4 – Classification of various acids, recognition and portrayal skills.
  • Level 2A Test – Classification, recognition and depiction of various acids.
  • Proficiency Test Level 2.5, 2.6, 2.7 – Distinguish the brix of the coffee.
  • Level 2B test – Test the ability to create the desired brix of the coffee.
3) Coffee Science
  • Questionnaire on coffee science core.
  • Chemical analysis of coffee flavor compounds.
  • Students may learn about coffee flavor laboratory certification standards at the international level.

INTERMEDIATE LEVEL

Purpose & Objectives :

Targeted at training inexperienced participants. Participants will be trained in coffee flavor and the importance of recognizing coffee aroma. This systematic training provides a framework for consumers to be aware of and enjoy coffee aromas. It also divides coffee aroma into 9 larger categories.

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