Foundation (LV1) | |
Introduction toSCENTONE By-Pass | Coffee common language in Third Wave Coffee |
The cause of the absence of the common language | Definition and Importance of flavor analysis |
Development process and application area of THEOREM | The Coffee Science and enzymatic reaction |
Introduction of taste principle / Taste modulation | Difference between taste & aroma |
Coffee Flavor Profiler / Flavor/Aftertast/Acidity/Body | Aroma Perception Mechanism |
Getting accustomed to nine aroma categories | SCENTONE By-Pass / Fulfill the nuance paper |
Sensory : Washed | Sensory : Natural |
Intermediate (LV2) / #1 | |
Create and share 1 Aroma nuance card | Create and share 3 more Aroma nuance cards |
Create and share all the 20 Aroma nuance cards(A) | GC application |
Definitions and examples of thresholds | Component of T100 |
Study on the taste mechanism | Definition and measurement of coffee sour taste |
Three variables causing sour taste change | Classification of acid types by VIC Importance of malic acid |
Coffee base: Periodic table Core / TDS / Hardness | Roasting & Safety / Weight calculation of CO and N2 |
Study on "Dry Distillation" | Understanding the Six Important chemical structures |
Review and health of chlorogenic acid | Understanding Peak and Volatility (Boiling Point) |
Calculation of weight of furan (caramel flavor) | Milk Basic Information |
Intermediate (LV2) / #2 | |
Create all the 20 Aroma nuance cards(B) one more | Positioning the paired aroma on the Flavor wheel |
Complete "Flavor wheel" Confirm the answer | Create 20 "VIC" Visual Impression Card |
SCENTONE By-Pass application | |
TDS Conversion formula and Body | TDS test |
Test 1 | Test 2 |
Self Study
Create another 80 nuance cards
and VICs and complete all the 100 VICs