The 2011 Professional Master of Coffee Science and Sensory Analysis will be held in Brescia (Italy) from June 27 to July 1. The Professional Master will be taught in English.

The goal of this Professional Master is of providing, through sensory analysis, criteria and practical application tools for orientating production, along the whole production process, towards the achievement of a product able to ensure customers’ maximum pleasure.

Practical training will explain and illustrate the tools for recognizing through senses qualities and defects in the cup, how to obtain maximum sensory potential in extraction at the coffee shop, sensory analysis tests for assessing quality and stability of production result and, finally, sensory analysis data and the specific tests for fast selection of green coffee, roasting and blending methods, supported by scientific confidence. The whole with the aim of achieving consumers’ best satisfaction at cup stage.

More information: please download the form.

by Roberto Zironi

He is professor of Food Industries at the University of Udine and president of the Department of Food Science in the same University. In addition, he is the chair of the scientific committee of the International Institute of Coffee Tasters and vice-president of the International Academy of Sensory Analysis.

Coffee is a drink that expresses most of its sensory characteristics in its smell and its aroma. The aroma is the sensory characteristic resulting from a combination of smells contributed by the chemical substances and by their intrinsic synergies and is the result of high-quality raw materials and of technological steps for the processing of the green matrix into roasted coffee which are thoroughly carried out. It is important to point out that the aromatic precursors are already present in the green bean which, exposed to roasting, develops new substances that contribute to the complexity with more than 800 volatile components found in a cup of coffee.
With regard to coffee, quality is based on two main aspects: the hygienic-sanitary quality, defined by regulations in force, and the sensory quality, defined by the aromatic and sensory profile.
Let us start with the hygienic-sanitary quality. For both the Arabica and Canephora (Robusta) varieties there are regulatory restrictions re the quantity of Ochratoxin A (OTA), secondary metabolite of moulds, mainly belonging to the Aspergillus type, present in both the green and the roasted coffee. Such restrictions are the result of proven negative effects on the consumer’s health. It is interesting to point out how the presence of OTA often goes hand in hand with a low sensory quality given that the attacks of moulds also bring about the formation of several secondary metabolites capable of influencing both the aroma and the taste of the finished product.
The contamination by moulds, coming from the raw material as well as from inadequate conditions during harvesting, processing, storage and transportation is among the factors which have the greatest impact on the sensory quality of a coffee. Components produced by moulds such as the 2-methylisoborneol, the geosmin and the 2,4,6-tricloanisole (TCA), for example, are responsible for major off-flavours: they create sensations of mouldy, earthy phenic, and rio flavour. It goes without saying that the absence of the said flaw-producing elements can be deemed as the first step towards impressive productions. Therefore, the above-mentioned elements can be seen as markers of non-quality to be determined, alongside the traditional parameters, during the qualitative assessment of a batch of green coffee.

In collaboration with: E.Cossio, F.Battistutta

by Manuela Violoni

Head of R&D and trainer of the Taster Study Center, she is specialised in semiotics and in synaesthesia of marketing. She is the panel leader of the sensory analysis laboratory of the Center and trainer at the International Institute of Coffee Tasters.

Right on the Atlantic Ocean, with more than 180 million inhabitants, Brazil is the world leader in coffee production.
The history of coffee in Brazil dates back to the Eighteenth century when the Botanic Garden of Amsterdam, after having received a plant of Java coffee, only a few years later, sent its seeds to Suriname. The French themselves sent those seeds to the French Guinea in 1718 and from here the coffee reached Brazil.
The Brazilian origins, just like many other origins, are classified according to a set of criteria among which: the botanical species (Arabica and Robusta – or Conillon), the number of defects, the size of the bean (screening), the processing method (dry or wet), the taste, the year of harvest, the geographic origin. With regard to the geographic origin, Santos comprises the origins produced in the States of São Paulo, Minas Gerais and, sometimes, Paranà, i.e. those origins that historically have been exported through the Santos harbour.
The harvesting in Santos begins in June and export starts in July. Based on the classification defined by the NY, the Santos is of the type 2/3 (9 flaws), screen 17/18. It belongs to the group ICO natural Arabica. This coffee is a good match to the Robusta quality.
The strongest aromatic note of this coffee is undoubtedly the cocoa, with its chocolate nuances: the intensity of this smell is almost identical to that of the famous Jamaica Blue Mountain. The difference with the Jamaica Blue Mountain is that it has a stronger – medium intensity – burnt note (ash and coal). The marked merit of this coffee compared to others is in its floral aroma, decidedly clear, with sensations of honey and beeswax. Also the fruity aroma is rather good: fresh and dried fruits, with a peak on the nuts (walnuts, almonds and hazelnuts), finish off the picture of a nice Arabica – difficult to believe that it is not wet process. Other positive notes can be sensed: the fine herbs, for example, accompanied by sensations of tee, liquorice, tobacco and similar spicy notes, but also all those toasted notes such as caramel, cereals, toasted bread and biscuit. A touch of green (comprising the grassy, the artichoke, the tomato, the cooked vegetables, and the bitter grass) comes in, but with lower levels compared to other origins. The same goes for an almost unperceivable sensation of mouldy. While, more than in others, but very much in the background, there is a bit of a plastic note. This is a coffee characterised by a good range and amplitude of aromas and by an overall low presence of negative odours.