In this short article, we will answer the query “What are the results of the coffee taste test”. In addition, we will discuss how coffee taste test proofing is done and other important information about the senses used to evaluate coffee.
What are the coffee taste test results?
The ideal result of the coffee taste test is the balance between acid, bitter and sweet.
The coffee taste test is the most important factor in determining the quality of coffee – the beverage.
The evaluation occurs mainly in function of the senses (smell, touch, taste and vision). The sensations evaluated are intensity, extent, duration, quality, and like or dislike.
How are the senses used to evaluate coffee?
The sense of sight is used to evaluate the appearance, color, preparation of the bean and monitor the right point and quality of the coffee in the roast.
The sense of taste is linked to the tongue, an organ of muscular structure attached to the upper part of the hyoid bone and to the lower part by a fold called the frenulum.
The tongue is surrounded by a mucosa that, in addition to a great tactile sensitivity, has protrusions that are the taste buds. They are connected to nerve endings that carry the sensations of taste to the brain. The papillae on the back of the tongue are responsible for perceiving the bitter taste.
The foliate papillae are found on the sides and small folds of the lingual mucosa and on the dorsum of the tongue. It is the papillae that are less developed. The fungiform papillae have Mushroom shaped and are found on the front of the tongue.
They are the easiest to differentiate and are usually used to perceive the sweet taste. The filiform papillae are conical in shape. In addition to being receptors for salty and acidic flavors, they have a tactile and thermal function on the surface of the tongue.
Nerve endings in the skin and mucous membranes are responsible for the sense of touch, which is manifested by different impressions.
In the case of the coffee taster, the tactile impressions are those that are present on the tip of the tongue through the filiform papillae, responding to contact and pressure stimuli, such as, for example, the hard drink, which, among other senses, is perceived by touch.
The olfactory nerve endings are located in the nose. These endings are sensitive to gasses brought by the air we breathe, carrying sensations to the brain.
Everything that can be perceived by the sense of smell is called aroma. When tasting coffee, the combination of taste and aroma gives what we call the coffee flavor.
What materials are needed for the test?
Turntable. It is used to facilitate the service of the taster, who must always remain in the same position and have contact with all the batches to be analyzed, which pass through him when the table is rotated.
Roaster. It must be suitable for smoke elimination and with the mill attached, with a coffee cooling system.
Spittoon. Container where the taster expels the liquid tasted.
Cooling tray. The cooling tray must be perforated to allow the exhaust air to pass through, which facilitates cooling.
The dust collection tray must be located below the mill, for the collection of dust, and must not be perforated.
What precautions should you take when preparing coffee for the test?
Roasting must be carried out with great care and attention, so that its point is correct, because if it is classified as bad roasting, the coffee will not have the desired characteristics, thus losing the entire roasting process.
The cup proof roast is characterized by a light chocolate color called American roast.
For the internal cleaning of the roaster, a neutral sample (hard drink) of coffee (set to spin for one minute) is used.
The roaster consists of a motor, auger, belt, stove, ventilation system, cooling system, mill and perforated rotating drums. All these items must be checked before starting the process, being lubricated when necessary.
Roasting point: beginning of grain color change and smoke emission, as this signals the end of the release of water existing in the grain and the beginning of the release of other substances, indicating the proximity of the roasting point.
Another sign is the dilation of the grain molecules by the release of water, causing them to pop like popcorn.
Cooling is important to preserve the quality of the coffee. The faster the roasting process is interrupted, the greater the guarantee of conservation of the quality of the analyzed sample.
Other FAQs about Coffee that you may be interested in.
In this short article, we answered the query “What are the results of the coffee taste test”. In addition, we discussed how coffee taste test proofing is done and other important information about the senses used to evaluate coffee.