{"id":10767,"date":"2022-05-08T09:29:53","date_gmt":"2022-05-08T07:29:53","guid":{"rendered":"https:\/\/shop.manuelcaffe.it\/analisi-sensoriale-e-controllo-qualita\/"},"modified":"2025-03-28T15:32:48","modified_gmt":"2025-03-28T14:32:48","slug":"sensory-analysis-and-quality-control","status":"publish","type":"post","link":"https:\/\/shop.manuelcaffe.it\/en\/sensory-analysis-and-quality-control\/","title":{"rendered":"SENSORY ANALYSIS AND QUALITY CONTROL"},"content":{"rendered":"

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MAGAZINE<\/span><\/strong><\/a><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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COFFEE&CHEF<\/span><\/div>
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SAPERE<\/span><\/div>
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M_VOICE<\/span><\/div>
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caffè in chicche<\/span><\/div>
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coffee trends<\/span><\/div>
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caffè&BENESSERE<\/span><\/div>
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SAPERE<\/span><\/div>
<\/div><\/a>[vc_empty_space][vc_custom_heading source=”post_title” font_container=”tag:h1|font_size:28|text_align:center|color:%23FFFFFF|line_height:1.4″ use_theme_fonts=”yes” css=””][\/vc_column][vc_column width=”1\/6″][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column css=”.vc_custom_1740734321155{padding-top: 20px !important;padding-bottom: 10px !important;}”][vc_separator color=”white” el_width=”30″ css=””][\/vc_column][\/vc_row][vc_row gap=”20″][vc_column][vc_column_text css=””]<\/p>\n

sensory analysis<\/a> is the science used to evaluate the organoleptic attributes of a product through the senses, i.e. sight, hearing, smell, taste, touch. And it can be applied to any product, involving different senses.<\/h4>\n

For the product\u00a0coffee<\/a><\/em><\/strong>, the sensory analysis is carried out by\u00a0professional tasters<\/a>\u00a0based on standardized preparation protocols, specific tests, choices and rules.<\/h3>\n

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But how does this type of analysis affect the quality control of coffee<\/a>?<\/h4>\n

First of all, coffee<\/a>\u00a0is a raw material, a food, a nourishment, therefore not something that is always the same and always stable. Coffee is a fruit that is constantly changing given its natural origin, because when a plant flowers and then bears fruit it is subject to changes in the atmosphere, the soil and temperatures. It is never the same as the year before.<\/h4>\n

But the sensory analysis<\/a>\u00a0is not used to establish whether the\u00a0coffee<\/a>\u00a0\u201cwe like\u201d or \u201cwe don\u2019t like\u201d, but rather to evaluate its characteristics through a rigorous international tasting protocol:\u00a0the cupping protocol<\/a>.<\/strong><\/h3>\n

If we want to make a transition furthermore, it goes without saying that each function of our machine corresponds to a \u201cmechanical\u201d component.<\/p>\n

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In the step you see above, the crust of the\u00a0coffee<\/a> is broken and it happens 4 minutes after the start of the infusion. Breaking the crust gives the maximum expression of the aroma. In this phase the taster gives the final score to the AROMA attribute in the SCA Cupping Form – international evaluation sheet-.<\/em><\/strong><\/h3>\n

Think if a coffee that is tasted here in Italy after being born, harvested and traveled from Colombia, had not been tasted and evaluated according to standard parameters recognized by Q-Graders in its place of origin, how could we know if that coffee maintains intact the qualitative characteristics for which it is sold and bought and drunk? Impossible. For this reason, even in Colombia, a local Q-grader performs a standardized tasting and sample preparation protocol.<\/p>\n

In the countries of origin, in fact, the Q-Grader -Quality Certifier<\/a>\u2013 uses the \u201ccupping protocol\u201d to have international standards on the evaluation parameters of coffee. It is very important that the tasting panel is well calibrated and impartial because the quality attributed to the green coffee<\/a> and consequently its economic value will depend on these scores. In the roasting plant, the Q-Grader performs quality control on the purchases of batches of\u00a0green coffee<\/a>.<\/h4>\n

The \u201ccupping protocol<\/a>\u201d is the procedure of\u00a0sensory analysis<\/a>\u00a0that tasters use to evaluate the quality of\u00a0coffee<\/a>. It identifies potential defects and contaminations -taints-, pleasant flavors and their qualities, evaluates the intensity of the sensory characteristics<\/a>\u00a0and records the results. In short, it establishes an overall vision of the potential of\u00a0coffee<\/a>, which can be refined and adjusted through roasting, blending and extraction practices.<\/h3>\n

How does \u201ccupping\u201d happen?<\/a>\u00a0 A tasting of the sample divided into five cups is planned. Each cup is weighed and ground individually respecting an infusion recipe of 55g\/L and a coarse grain size -850 microns-.<\/h4>\n

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The reason why the sample is divided into five cups is to have a broader and more precise vision and to be able to isolate – only on one cup, not on all 5 – any contamination or defects. In this case, for example, in the \u201ccupping form\u201d only that cup will be penalized and not all 5, so if the sample were of high quality it could still receive an adequate score.<\/p>\n

Based on the results, the evaluation sheets are filled out with all the characteristics of the sample and based on this data that particular\u00a0coffee<\/a>\u00a0tasted will have a certain value that is not only economic, but qualitative.<\/p>\n

It is based on this analysis that the\u00a0coffee<\/a>\u00a0is classified and the \u201ccupping protocol<\/a>\u201d is the means to evaluate it.<\/h3>\n

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To learn more, we are waiting for you at\u00a0@saperecoffeeacademy<\/a>\u00a0at the course\u00a0Sensory Skills Foundation<\/a>,\u00a0where knowledge becomes know-how<\/a>. Good. For info: Sapere@manuel.it\u00a0 info@manuel.it<\/h4>\n

And now enjoy your coffee!<\/p>\n

shop.manuelcaff\u00e8.it<\/a><\/p>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row full_width=”stretch_row_content_no_spaces”][vc_column][vc_single_image image=”10351″ img_size=”full” alignment=”center” onclick=”link_image” css=”.vc_custom_1742534211338{margin-top: 35px !important;margin-bottom: 35px !important;}”][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

For the coffee product, the sensory analysis is carried out by professional tasters based on standardized preparation protocols, specific tests, choices and rules.<\/p>\n","protected":false},"author":4,"featured_media":8247,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[134],"tags":[],"class_list":["post-10767","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sapere-en","category-134","description-off"],"acf":[],"yoast_head":"\nSENSORY ANALYSIS AND QUALITY CONTROL - Manuel Caff\u00e8<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/shop.manuelcaffe.it\/en\/sensory-analysis-and-quality-control\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SENSORY ANALYSIS AND QUALITY CONTROL - 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