COFFEE FLAVORIST

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

Epilogue