Coffee tasters
Coffee Processing Plant Taster Specialists & ndash; key manufacturing figures.
The purpose of their work & mdash; create a mixture with the most pronounced taste characteristics by selecting different varieties of coffee from different parts of the world, which should be standard, that is, repeated from year to year.
The food industry of the world is armed with high-performance technology that allows you to get large volumes of products, control & shy; technological operations.
Laboratory tests can determine by chemical analysis the content of certain components in the product.
However, no technique can replace humans in determining product quality.
For each person, there is only one idea of taste and aroma inherent in him. Therefore, the absurdity of the question often asked by ignorant people, which coffee is the best? The one you like best!
Yes, and how can you assess coffee from different countries obtained in different climatic zones, at different altitudes and on different soils?
Coffee is susceptible to both weather vicissitudes and how the tree was tended, how the berries were harvested, how the beans were processed, how they were stored and transported.
In addition, coffee varieties are mixed in a wide variety of proportions and roasted in completely different modes. That is why even from coffee beans of the same plantation you can make drinks that are completely different in taste. Therefore, it is only subjective to assess the merits of a particular type of coffee.
Professional tasters are engaged in this (tasting, from lat. dequstatio & mdash; & laquo; tasting & raquo;, & ndash; organoleptic evaluation of food and taste products & mdash; vision, smell, taste).
They must have the necessary knowledge, relevant experience, special talent, and most importantly & mdash; extremely delicate sense of smell and taste.
Just as every good wine owes its originality to the master winemaker, his ability to find excellent combinations of ingredients, so the quality, taste and aroma of coffee mixtures depend on the skill of the taster.
Determine coffee quality
The method of determining the quality of coffee is based on its organoleptic assessment, i.e., testing the drink for taste, aroma, aftertaste and color.
Tasting begins with the selection of raw materials - the so-called green coffee.
Its grade is determined, the presence of defects and impurities is established.
Coffee grains must be equal in size and maturity.
Grains with deviations from the specified parameters, broken and irregularly shaped, as well as underripe ones are used as a filler in the production of low-grade ground coffee.
Those affected by fungus or other diseases are not suitable for consumption.
After external inspection, the coffee beans are roasted until they have the optimal color and ground.
Pour 7.5 grams of coffee powder into a 150-180 mm mug, pour slightly chilled boiling water, cover with a lid and let the coffee brew for five minutes.
When the lid is removed, fragrant fumes come out, appearing at this moment more clearly and brightly. With small sips, the taster draws a drink from a tablespoon into his mouth, enveloping his tongue, palate and other parts of his mouth, where coffee meets the taste buds. Then, according to the rules, you need to spit the contents into the spittoon, and lower the spoon into a glass of water.
When the ground coffee particles settle to the bottom, the taste of the drink shows less noticeable features & mdash; acidity, wine, fruit and other tones.
By inhaling the coffee aroma, holding the coffee in your mouth, the taster can accurately indicate the region of growth of the coffee tree, the type of coffee, and the technology for its processing.
According to his verdict, coffee beans are used for mixing, exported or, conversely, consumed in the domestic market.