Sensory Analysis



Once dry, coffee is bagged and undergoes a laboratory quality control with tastings. In so many years of work experience in the coffee sector, Alvaro and Matteo perform the controls which determine “coffee cup” quality: fragrance, aroma, body, acidity, aftertaste and different charcteristics. Seated around a table with swivel plate, they perform tests together with other professional “noses” and “palates” of the coffee sector.

Each examiner tastes a spoonful of the drink placed on the table in front of him or her, smells it and then inspires loudly. Comments follow, which are carefully recorded. The revolving plate turns, opinions diverge, the debate is on.
After examiners have tested two or three times each coffee, mugs are lifted so that the name of each coffee blend, which is written on a small piece of paper under the mugs, can be read.
To define coffee shortcoming tasters use a precise vocabulary, whereas merits and qualities are defined by a more sophisticated vocabulary, sometimes composed of abstract words. Examiners may say that coffee is acidic, fruity, rich, full, well rounded, fine, sweet, suave... because coffee offers very subtle sensations, which can sometimes find a definition only through rational abstraction.
Through sensory analysis of a coffee both the origin and the quality of processes can be perceived, as they are crucial and characteristic for coffee classification.