Profile The Taste of Coffee

COMPETENCY-BASED LEARNING MATERIALS
Sector: Tourism – Hotel and Restaurant
Qualification: Barista NC II
Unit of competency: Profile the Taste of Coffee
Module Title Profiling the Taste of Coffee
Baguio City School of Arts and Trades

Upper Session Road, Baguio City
BCSAT-TESDA Module 1 Revision # Page

Profiling the Taste of Coffee
QA SYSTEM Barista NC II Document #
#1
Developed by: Date Developed:
Issued by:
Robert Caesar G. Kiswa June 12, 2018
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Table of Contents
How to use this CBLM………………………………………………………………..
Recognition of Prior Learning
List of Competencies…………………………………………………………………..
History of Coffee………………………………………………………………………..
Self-check………………………………………………………………………..
Answer key………………………………………………………………………
What is coffee? …………………………………………………………………………
Self-check………………………………………………………………………..
Answer key………………………………………………………………………
The production of coffee………………………………..…………….………………
Self-check…………………………………………………………..……………
Answer key……………………………………………………………….……..
Coffee cupping: Elements of Tasting coffee…………….…………….………….
Self-check………………………………………………………………………..
Answer key………………………………………………………………………
References………………………………………………….…………….………………
.

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HOW TO USE THIS COMPETENCY-BASED LEARNING MATERIAL
Welcome!
The unit of competency, “Taste Coffee (Barista 101-A)”, is one of the

competencies of BARISTA NC II, a course which comprises the knowledge, skills
and attitudes required for National Certification level NC II.
The module, Taste Coffee, contains training materials and activities related
to the knowledge and skills required in tasting coffee for you to complete.
In this module, you are required to go through a series of learning activities

in order to complete each learning outcome. In each learning outcome are
Information Sheets, Self-Checks, Task Sheets and Job Sheets. Follow and perform
the activities on your own. If you have questions, do not hesitate to ask for
assistance from your facilitator.
Remember to:
 Read information sheets and complete Self-checks. Suggested references are

included to supplement the materials provided in this module.
 Perform the Task Sheets and Job Sheets until you are confident that
your outputs conform to the Performance Criteria Checklist that
follows the sheets.
 Submit outputs of the Task Sheets and Job Sheets to your facilitator for
evaluation and recording in the Accomplishment Chart. Outputs shall
serve as your portfolio during the Institutional Competency Evaluation.
When you feel confident that you have had sufficient practice, ask your
trainer to evaluate you. The results of your assessment will be recorded in
your Progress Chart and Accomplishment Chart.
You must pass the Institutional Competency Evaluation for this competency
before moving to another competency. A Certificate of Achievement may be
awarded to you after passing the evaluation.
You need to complete this module to be able to understand and perform the
following modules.
BCSAT-TESDA Module 1 Revision # Page #

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Recognition of Prior Learning (RPL)
You may already have some or most of the knowledge and skills covered in this
learner's guide because you have:
• been working for some time
• already completed training in this area.
If you can demonstrate to your trainer that you are competent in a particular skill
or skills, talk to him/her about having them formally recognized so you don't have
to do the same training again. If you have a qualification or Certificate of
Competency from previous trainings, show it to your trainer. If the skills you
acquired are still current and relevant to the unit/s of competency they may
become part of the evidence you can present for RPL. If you are not sure about the
currency of your skills, discuss this with your trainer.
At the end of this module is a Learner’s Diary if found to be applicable could be

use by both of you with the trainer to attest your performances during the stint of
your training. Use the diary to record important dates, jobs undertaken and other
workplace events that will assist you in providing further details to your trainer or
assessor. A Record of Achievement is also provided for your trainer to complete or
once you complete the module.
This module was prepared to help you achieve the required competency, in
Planning and Preparing Foods for ala carte and buffet for Commercial Cooking
NCIII. This will be the source of information for you to acquire knowledge and
skills in this particular trade independently and at your own pace, with minimum
supervision or help from your instructor.
Talk to your trainer and agree on how you will both organize the Training of
this unit. Read through the module carefully. It is divided into sections, which
cover all the skills, and knowledge you need to successfully complete this module.
Work through all the information and complete the activities in each section.
Read information sheets and complete the self-check. Suggested references are
included to supplement the materials provided in this module.
Most probably, your trainer will also be your supervisor or manager. He/she
is there to support and show you the correct way to do things.
Your trainer will tell you about the important things you need to consider
when you are completing activities and it is important that you listen and take
notes.
You will be given plenty of opportunity to ask questions and practice on the
job. Make sure you practice your new skills during regular work shifts. This way
you will improve both your speed and memory and also your confidence.
Talk to more experienced workmates and ask for their guidance.
Use the self-check questions at the end of each section to test your own
progress.

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When you are ready, ask your trainer to watch you perform the activities
outlined in this module.
As you work through the activities, ask for written feedback on your
progress. Your trainer keeps feedback/ pre-assessment reports for this reason.
When you have successfully completed each element, ask your trainer to mark on
the reports that you are ready for assessment.
When you have completed this module (or several modules), and feel
confident that you have had sufficient practice, your trainer will arrange an
appointment with registered assessor to assess you. The results of your
assessment will be recorded in your competency Achievement Record.

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BARISTA NC II
COMPETENCY-BASED LEARNING MATERIALS
List of Competencies
No. Unit of Competency Module Title Code

1 Profile the Taste of Coffee Profiling the Taste of
Coffee
2 Prepare and Serve Brewed Preparing and Serving TRS3113102
Coffee Brewed Coffee
3 Prepare and Serve Preparing and Serving TRS3113100
Espresso Espresso
4 Texture Milk Texturing Milk TRS3113101
5 Perform Basic Performing Basic TRS3113103
Maintenance of Machine Maintenance of Machine
and Equipment and Equipment
6 Perform Basic Cashiering Performing Basic TRS3113104
and General and General Cashiering and General
Control Procedures and General Control
Procedures
7 Prepare and Serve Tea, Preparing and Serving
and Non-Coffee-Based Tea, and Non-Coffee-
Beverages Based Beverages
8 Operate a Coffee Shop Operating a Coffee Shop
NOTE:
Highlighted in green are additional developed and improved modules aside
from the modules required in the TR.

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Learning Experiences
Determine Learner’s Training Requirements
Learning Activities Special Instructions

1. Read information sheet 1.1-1 Go through the Information Sheets and
History of coffee answer the self-checks to ensure that
2. Answer self-check 1.1-1 knowledge in the History of Coffee is
Compare answers with answer key acquired.
1.1-1
What is Coffee? answer the self-checks to ensure that
4. Answer self-check 1.1-2 knowledge about the species and
Compare answers with answer key varieties of coffee is acquired.
1.1-2
The Production of Coffee answer the self-checks to ensure that
6. Answer self-check 1.1-3 knowledge on the Production of Coffee
Compare answers with answer key is acquired.
1.1-3
The Production of Coffee answer the self-checks to ensure that
8. Answer self-check 1.1-4 knowledge on the Elements of Tasting
Compare answers with answer key Coffee is acquired.
1.1-4

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BARiSTA
Unit of Competency: PROFILE THE TASTE OF COFFEE (BARISTA 101-A)
NC2
Module Title: PROFILING THE TASTE OF COFFEE
Module Descriptor:
This module covers the skills, knowledge, and attitude to develop coffee
knowledge, learn its history, species, production, as well as to develop the palate
by tasting and learning the flavors of coffee and the way of profiling the taste of
coffee.
Nominal duration:
Learning outcomes:
At the end of this module, you must be able to:
1. Learn the history of coffee.
2. Identify the different species and varieties of coffee.
3. Identify the stages in the production of coffee.
4. Perform basic coffee tasting and describe a coffee’s taste profile.
Assessment criteria:
 Demonstration
 Observation
 Verbal questioning
Materials needed:
 Various whole roasted coffee beans
 Water for brewing
 Brewing tools and equipment
 Cleaning materials

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Unit of Competency
PROFILE THE TASTE OF COFFEE (BARISTA 101-A)
Module Title
PROFILING THE TASTE COFFEE
Module Descriptor
This module covers the skills, knowledge, and attitude to develop coffee
knowledge, learn its history, species, production, as well as to develop the palate
by tasting and learning the flavors of coffee, and the way of profiling the taste of
coffee

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Information Sheet 1.1-1
HISTORY OF COFFEE
 Coffee is believed to have been discovered in Abyssinia, now Ethiopia.

 According to legend, an Abyssinian goatherd found his goats dancing after
eating the bright red berries and leaves.
 After Kaldi’s discovery, it is believed that monks used coffee to stay awake
during late night prayer sessions.
 Coffee was probably fist cultivated in the sixth century.
 At first, people simply ate the leaves and beans of coffee (called bunn), but
after time snacks, wines, teas, and sweets were developed.
EVOLUTION (MOVEMENT) OF COFFEE

1. First Wave
 Consisted of the mass marketers who made it their mission to increase
consumption of coffee and put it into every kitchen.
 Profit-driven.
 Include revolutions in packaging – airtight cans/ vacuum packed cans.
 Coffee as commodity.
 Affordable and ‘ready for the pot’.
 Sacrificing taste and quality to promote convenience and mass
production.
 Innovations in processing, packaging, marketing.
- Vacuum packaging, the process of removing air from the
coffee tins, resulting in fresher beans.
 Instant coffee
- Time-savers and convenience
- E.g. Nescafe by Nestle
 Birth of Automatic drip home coffee maker a.k.a. “Mr. Coffee” by
Vincent Marotta.
2. Second Wave
 Artisan-driven
 Focused on coffee origins and roasting styles.
 Introduction of espresso beverages.
 Contemporary emphasis on coffee quality overall
 The need for consistency, scale and branding led to homogeneity.
 Consumers expressed desire to know the origin of their coffee and
understand the unique roasting styles of what we now be called
“specialty coffee” beans.
 Enjoyment of coffee as an experience, rather than just a beverage.
 Espresso, latte, French press coffee. E.g. Starbucks.
 Social experience of drinking coffee became more important than the
artisan process of producing coffee.

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3. Third wave (& Specialty Coffee)
 Increasing coffee quality
 More direct trade, a greater emphasis on sustainability
 Lighter roast profiles and Innovative brewing methods
o Looking for sweetness, complexity and distinctiveness in the brew
 Coffee makes the moment, tasting coffee for what it is.
 Where baristas will be able to tell you exactly when their coffee was
roasted, how the beans were processed, the idea behind the blend and
offer cupping notes.
 Letting the coffee speak for itself. Enjoying coffee for what it is.
 Labelling – artisanal quality of coffee is present.
- Farm, harvest processing style, roast date, coffee variety ad
tasting notes.
 Seeks deep of the origin of the coffee.
 Characterized by coffee lovers’ interest in the character of the coffee
itself.
 “a movement toward good coffee”
 Emphasis of transparency within the coffee industry.
- Customers can trace the heritage of their favorite coffee to
the very farm from which it was harvested. The soil,
altitude, method of processing became important factors to
the discerning palate.
“Thanks to direct trade, we baristas and roasters can tell consumer the stories behind
the coffee beans.” -Tetsu Kasuya, World Brewers Cup Champion 2016
Matt Milletto says, “Drinking a specialty coffee that has been produced in the
right way, and with all the added value that the supply chain aggregates, is the basis of
a great experience. This experience is a combination of education, knowledge, and
hospitality.”
The third wave is all about making the consumer feel special. Part of that is
customer service, but another part is sharing the story behind the cup. This story is one
created by producers, importers, roasters, and baristas. It explains why a coffee is
distinctive, why a consumer can taste certain notes, and why high-quality coffee takes
so much work.
This consumer education is also enabled by greater channels of communication

between production and consumption, including direct trade and social media.
Source: https://www.perfectdailygrind.com/2017/04/third-wave-coffee-different-specialty/

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Specialty Coffee
Specialty Coffee vs Gourmet Coffee (Technical Definition)

 All coffee beans can be graded out of 100.
 Coffee “Cupping” – Process of grading coffee by ‘Certified Q Grader’.
 According to the Specialty Coffee Association (SCA), Specialty coffee is
Arabica coffee with a cup score of 80+ points.
 Gourmet Coffee – could be high-quality which has no strict definition.
Alternatively, it could be a marketing strategy.
What is Specialty Coffee?

 “Special geographic microclimates produce beans with unique flavor profiles.
– Erna Knutsen, Knutsen Coffee Ltd.
 Specialty coffee beans would always be well prepared, freshly roasted, and
properly brewed.
 Where producers must pay attention to quality at every stage of production.
 Coffee plants need to be carefully cultivated and harvested at the right time.
 Producers adhere to best processing practices and storage protocols.
o Herbert Peñaloza, Café Colombia
 “Quality and good work need to be done at all stages of the chain all the way
from seed to cup!” – Carlos De La Torre, Avellaneda Café, Mexico City.
What is specialty coffee? by SCA

https://scanews.coffee/2017/03/17/what-is-specialty-coffee/
The Concepts of Specialty Coffee

I. POTENTIAL
 Until the moment that the roasted coffee is brewed and transformed into a
beverage, the concept of specialty coffee is locked up as a possibility, just a
potentially wonderful gustatory experience.
 Starting at ground level, so to speak, we must limit specialty coffee to those
that are drawn from the appropriate intersection of cultivar, microclimate,
soil chemistry and husbandry.
 Plant a great variety of coffee at the wrong altitude or in the wrong soil and
no specialty product can be produced or get the right combination of
cultivar and chemistry, but the wrong climate and the potential for quality is
destroyed.
 Ultimately, plant husbandry is essential to the preservation of potential.
II.PRESERVATION
Cultivation and Harvesting
 A ripe coffee cherry on a healthy plant of suitable ancestry planted in the
right soil, blessed with appropriate climatic conditions and cared for
properly must be picked at the peak of ripeness in order to preserve the
potential for greatness that it holds.
 Coffee buyers often tell coffee growers that the single most impactful thing
that they can do for coffee quality is to harvest only ripe cherry.

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Processing
 The coffee cherry must undergo some initial processing at this point. For the
majority of specialty coffee this begins with the delivery of the ripe cherry to
a wet mill of some type, large or small.
 The time that elapses between harvest and the beginning of processing can
have a dramatic impact on the final results for the coffee. Specialty coffee is
dependent on a quick delivery from the tree to the mill for potential to be
preserved.
 Whether the coffee is mechanically pulped and then fully washed or if it is
processed in a demucilaging machine, the initial processing stage must be
carefully managed so that the coffee is not harmed.
Drying
 After removal of the skin and pulp, the coffee must be dried, another critical
activity. Dried too quickly or too slowly, dried unevenly, dried and then
rewetted, not dried sufficiently – all of these can be disastrous to the final
quality of the coffee.
Resting
 From here the coffee must be rested before undergoing the last stages of raw
processing and preparation for shipping.
 At this time relative humidity, temperature and storage containers and
conditions all become critical.
Dehulling, Sorting, and Grading, Storage

 Finally, the coffee must be hulled, separated by size and packaged for
shipping.
 More critical points arise here, and small mistakes in screening or larger
mistakes in the selection of packaging or the storage conditions prior to
shipping can bleed the coffee of its potential.
III. REVELATION
Roasting
 From green bean to roasted coffee.
 The roaster must accurately identify the potential for the coffee, properly
develop the flavors and ultimately properly package the roasted product.
 An unskilled roaster, equipment that is not operating properly, poor
packaging materials or practices can all lead to disaster.
 Provided that all goes well here and the coffee’s potential remains intact,
there are two remaining steps before the long chain of custody that is
unique to coffee ends in the consumption of a specialty coffee beverage.
Brewing
 After roasting and before brewing, the coffee must be ground.
 Grinding is best done as close in time to brewing as possible, as many
delicate aromatic compounds are fully released upon grinding and the
dramatic increase in surface area necessary to effect brewing also opens the
coffee to rapid oxidation and staling.
 The size of the ground particles is also important and driven by the method
of brewing to be employed.

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 Too fine a grind for the selected brewing process and the coffee may be
destroyed by over extraction. Too coarse a grind and the coffee may never
develop its full flavor potential in the cup.
 Finally, after every step from coffee tree to the end consumer has been
carefully orchestrated, the final process must take place—the coffee must be
brewed.
 Whether the coffee is to be prepared as an espresso, as drip coffee or in a
steeping method like a French press, the exacting application of standards
of water quality, brewing temperature, coffee to water ratio and extraction
must be applied to create a specialty coffee beverage.
Specialty Coffee - SCAA

In its green stage as coffee that is free of primary defects, has no quakers, is
properly sized and dried, presents in the cup free of faults and taints and has
distinctive attributes.
In practical terms this means that the coffee must be able to pass aspect
grading and cupping tests.
The development and application of these standards, also furthered through

the work of the Coffee Quality Institute, has helped to define specialty coffee in its
raw form, but much work remains to be done in refining these standards and adding
new ones to help preserve the potential that the coffee bean embodies.
From the green stage to the final beverage, there are other standards either
currently in place or in the process of being developed. For example, the SCAA
Brewing Standard for preparation of drip coffee defines the proper ratios of water to
coffee, the proper extraction, brewing temperature and holding temperature and
time. There is also a standard for espresso preparation and one for steeping is under
development.
Roasting standards are in process, part of a monumental effort by the

Roasters Guild to implement a certification for roasters that ensures they have been
properly educated and trained in preserving and revealing the full potential of the
specialty coffee bean.
Similarly, the Barista Guild is well under way in developing a certification for
the barista to ensure that the final preparer of the beverage is also an expert in the
extraction of all of the coffee flavors inherent in a specialty coffee and delivering
them in the cup.
In the final analysis specialty coffee will be defined by the quality of the
product, whether green bean, roasted bean or prepared beverage and by the quality
of life that coffee can deliver to all of those involved in its cultivation, preparation
and degustation.
A coffee that delivers satisfaction on all counts and adds value to the
lives and livelihoods of all involved is truly a specialty coffee.

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Self-check 1.1-1:
History of Coffee
Explain briefly the movement of coffee and give some examples.
1.
2.
3.

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Answer key1.1-1:
History of Coffee
Model answers:
1. First wave/ commodity coffee.

 Coffee sold as instant coffee
 Profit driven
 Sacrificing taste and quality to promote convenience and mass
production
2. Second wave/ commercial coffee
 Artisan driven
 Enjoyment of coffee as an experience rather than just a beverage
 Social experience of coffee drinking.
 Coffee shop chains.
3. Third wave/ specialty coffee
 A movement toward good coffee
 Emphasis on transparency within the coffee industry
 Ethical sourcing and production of coffee.

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WHAT IS COFFEE?
 A drink made from the roasted and ground bean like seeds of a tropical shrub and water.
Served hot or cold.
 Coffee beans come from coffee cherries which are the fruit of the coffee tree.
 Each cherry contains two beans. When there is only one small, round bean, it is called a
pea berry.
 Coffee grows in warm, humid climates at altitudes up to 6,000 feet above sea level.
 It is the second most traded commodity in the world after oil.
 Ideal conditions for coffee trees to thrive are found around the world along the Equatorial
zone called “the coffee bean belt”.
TOP 10 PRODUCERS OF COFFEE

1. Brazil
2. Vietnam
3. Colombia
4. Indonesia
5. Ethiopia
6. India
7. Honduras
8. Mexico
9. Uganda
10. Guatemala
WHAT IS A COFFEE BEAN?

 When dried, roasted and ground, it is
used to brew coffee.
 If not processed, the seeds can be
planted and will grow into coffee tree.
PARTS OF COFFEE CHERRY

 Cherry / Berry
o The fruit of the coffee tree
 Skin
o Stays green throughout the growing process before turning red (or yellow) as it ripens.
o In dry processing, whole bean is dried together before removing the bean.
o In wet processing, the skin and mucilage are removed before drying.
 Pulp
o A soft tissue surrounding the bean.
o Contains a lot of sugars.
 Mucilage
o Gooey substance between the pulp and parchment.
o Removed after dried in dry processing.
o Removed by fermentation or forced demucilaging in wet processing.
o Coffees that have been dried with varying amounts of mucilage intact are usually
sweeter with less acidity and more body than wet processed coffees.
 Parchment (pergamino)
o It is a paper-like substance between the mucilage and silver skin.
o A hard-beige jacket that protects the dried coffee beans (during storage).
o When ready for shipping, it is removed or hulled through a hulling machine.
 Silver skin
o A very thin layer which adheres to the coffee bean. It is either removed by polishing
or it comes off in the roasting process as ‘chaff’.
 Bean
o The seed of the coffee cherry / berry.
o Normally has two beans/seeds per cherry. If only one bean in a shape of pea – pea
berry coffee.

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SPECIES OF COFFEE
The two most commonly grown species are Coffea canephora (also known as Coffea
Robusta) and Coffea Arabica.
Coffea Arabica
 Is the most widely used type of coffee in many countries and is also the
oldest.
 It has a mild flavor and tastes very good on its own in an unblended form.
 Origin: Ethiopian Plateau
 First Recorded: 1573
 Temperature (storage): from 15 to 24 degrees Celsius
 Caffeine: 1.2%-1.7%
 It constitutes 3/4 of world-wide coffee production
 Altitude: from 900 to 2,000 meters above sea level
 Drupe ripening: 9 months
 More on aroma, oblong shape, less acidity, less caffeine than other variety
 Coffea Arabica accounts for about 75% of the world’s coffee trade.
 Mainly grown in Central and South America
Coffea Robusta
 Origin: Congo Basin
 First recorded: 1895
 Temperature (storage): 24-29 degree Celsius
 Altitude: 200-900 meters above sea level
 Resistant to illness (Robusta=robust)
 Caffeine: 1.7-4%
 Sensorial profile: stronger coffee with more body, more bitter, distinct earthy
flavor.
 Few existing varieties when compared to the Coffea Arabica
 Low land, more on body, round in shape, stronger taste than Arabica
 Mainly grown in Africa and Asia.
Coffea Liberica (kapeng barako)

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 Species of coffee that originated in Liberia West Africa
 Coffee tree grows up to 9 meters in height, big trunks, leaf, and beans larger
than the cherries found on Arabica trees.
 Was brought to Indonesia to replace the Arabica trees
 More common with Robusta
 Still found in some parts of Central and East Java
 A varietal of Liberica, known as Barako, is a major crop in the Philippines,
originally from Batangas.
 Produces small quantities
 Produces the biggest berries
 Noted for very strong taste and color
 Drought resistant and bears 4-5 years after transplanting.
Coffea Excelsa
 High resistance to diseases and dryness that plagued other coffee varieties.
 It has high yield.
 Aged beans give out odorous and pleasant taste like langka/ jackfruit.
 Sometimes confused with Liberica/Barako.
 Also grows on lower elevations.

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Ref.: Coffee Obsession by Anette Moldvaer

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Self-check1.1-2:
Coffee Species and Varieties
Instruction: Read the questions carefully and give what is asked.
1. What are the four (4) major species of coffee?
2. Give at least three (3) varieties/ strains of Arabica coffee.
3. Differentiate coffea Arabica and coffea Robusta.
4. Illustrate the anatomy of a coffee cherry and describe each part briefly.

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Answer key1.1-2:
Coffee species and Varieties
1. Coffea canephora/ robusta, coffea Arabica, coffea liberica, coffea excels

2. Typica, bourbon, orange bourbon, heirloom, java, SL-28, geisha…
3. Arabica vs Robusta
Arabica
 Is the most widely used type of coffee in many countries and is also the
oldest.
 It has a mild flavor and tastes very good on its own in an unblended form.
 Origin: Ethiopian Plateau
 First Recorded: 1573
 Temperature (storage): from 15 to 24 degrees
Celsius
 Caffeine: 1.2%-1.7%
 It constitutes 3/4 of world-wide coffee
production
 Altitude: from 900 to 2,000 meters above sea
level
 Drupe ripening: 9 months
 More on aroma, oblong shape, less acidity, less caffeine than other variety
 Coffea Arabica accounts for about 75% of the world’s coffee trade.
Robusta
 Origin: Congo Basin
 First recorded: 1895
 Temperature (storage): 24-29 degree Celsius
 Altitude: 200-900 meters above sea level
 Resistant to illness (Robusta=robust)
 Caffeine: 1.7-4%
 Sensorial profile: stronger coffee with more body, more bitter, distinct earthy
flavor.
 Few existing varieties when compared to the Coffea Arabica
 Low land, more on body, round in shape, stronger taste than Arabica
 Mainly grown in Africa and Asia.
4. .
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THE PRODUCTION OF COFFEE
I. PLANTING THE SEEDS

o Seedlings are transferred to individual pots.
o After sprouting, the seedlings are removed from the seed bed to be
planted in individual pots in carefully formulated soils.
o They will be watered frequently and shaded from bright sunlight.
o Planting often takes place during the wet season, so that the soil around
the young trees remains moist while the roots become firmly
established
II. HARVESTING THE CHERRIES

o Depending on the variety, it will take approximately 3 or 4 years for the
newly planted coffee trees to begin to bear fruit. The fruit, called the
coffee cherry, turns a bright, deep red when it is ripe and ready to be
harvested.
o All coffee is harvested in one of two ways:

 Strip Picked
 The entire crop is harvested at one time.
 All of the cherries are stripped off of the branch at one time.
 By machine or by hand.
 Selectively Picked
 Only the ripe cherries are harvested and they are picked
individually by hand.
 Pickers rotate among the trees every 8 - 10 days,
choosing only the cherries which are at the peak of
ripeness.
 Because this kind of harvest is labor intensive, and thus
costlier, it is used primarily to harvest the finer beans

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III. PROCESSING THE CHERRIES
o Processing is simply the method used to remove the coffee seeds, or
beans, from the pulp and skin. There are different traditions and
innovations around the world, but coffee is generally processed by the
natural method or the washed method.
o The choice of processing method influences how much of each of coffee
chemical components is present when the bean makes it to the roaster,
and therefore has an effect on which aroma precursors are created and
in what amounts.
 Washed/Wet Method
o Removes all of the soft fruit residue, both skin and pulp from the coffee
cherry after harvesting and the bean is dried with only the parchment
skin left on.
o There is more enzyme activity during washed processing that in natural
processing.
 More of the free sugars and other compounds that are
transformed into aroma-producing compounds in roasting are
consumed in washed processing.
 The result is that washed coffees are sharper than natural
coffees. They have fewer aromatic compounds but more acidity.
 Natural/Dry Method
o The freshly picked cherries
are simply spread out on
huge surfaces to dry in the
sun.
o The beans are dried
entirely in their natural
form with skin and pulp intact.
o In order to prevent the cherries from spoiling, they are raked and turned
throughout the day.
o When the moisture content of the cherries drops to 11 percent, the dried
cherries are moved to warehouses where they are stored.
The processing method makes a difference to flavor and

aroma because the sugars in the pulp left on natural or honey
processed beans undergo metabolic changes that signiﬁcantly
alter the chemical composition of the green beans.
These reactions create sweetness and body in the final cup.
 Pulp Natural/Honey Process
o The cherry peel is removed but some amount of the fleshy inside, the
“mucilage”, remains while the beans are dried.
o The skin of the fruit is removed before the beans are dried, but almost
all of the pulp remains on the beans.
o Differences are the amount of light and drying time the beans are
exposed for.
o More humidity and slower development lead to black honey.
o Slightly less humidity leads to red and even less to gold.

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White honey
 Mechanically washed with minimal mucilage left around the
beans.
Yellow honey
 Often washed and slightly more mucilage will typically be left
around the bean.
Gold Honey
 Dried during warm sunny times with little humidity.
 This helps to dry
quickly.
Red Honey
 Processed under more
shade to slow down the
drying time.
 This increase the
amount of humidity the
beans are exposed to.
Black Honey
 Takes even longer and is
dried under more shade.
Impact of Processing Method to Coffee Chemistry and Flavor
Germination
 Coffee cherries are harvested when they are ripe, meaning that the seeds
inside are about to start the germination process.
 Germination activates some enzymes that metabolize polysaccharides – that
is, natural sugars start to break down.
 Researchers have found that there is more enzyme activity during washed
processing than in natural processing. This means that more of the free
sugars and other compounds that are transformed into aroma-producing
compounds in roasting are consumed in washed processing.
o The result is that washed coffees are sharper than natural coffees.
They have fewer aromatic compounds but more acidity.
Fermentation
 A chemical reaction. The combination of yeast, bacteria, and other
microorganisms causes a substance to break down into other simpler
substances. Normally, sugars.
 Natural coffees are sweeter than washed coffees in large part because of
the fermentation of sugars in the pulp.
 Both washed and natural coffees experience fermentation, but there is a lot
less material for the enzymes to work with in washed coffees because the
pulp has been removed.
 During fermentation, microbes modify proteins, carbohydrates, and
chlorogenic acids. More precursors to aromatic compounds are created in
natural coffees.
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o The result is not just sweetness, but fruity, floral, and caramel notes in
the final cup.
o In comparison, washed coffees are cleaner and reveal more of the
individual notes of the particular coffee.
 Honey processing includes removing the cherry skin, which allows for better
fermentation of the mucilage around the bean.
o This results in a more pronounced sweetness in honey processed
coffees than in natural ones, with more buttery aromas and nut notes.
Fermentation can make a big difference to flavor, aroma, and body,

but it needs to be carefully controlled.
Over-fermentation can create too many acetic acids and phenolic
compounds, which will make the final cup bitter or sour.
And because the microflora population present in coffee is dense and
diverse, fermentation can be inconsistent and unpredictable.
Beans that experience longer periods of germination and less

fermentation can show worse results in the cup.
Both of the transformations contribute to a good final cup.
Impact of Processing Method on Roasting Technique
 So we know that processing has an affect on the chemistry of green beans,

but that roasting transforms these chemicals into aroma-producing
compounds.
 It’s important to consider the processing method when roasting.
Natural Processed Coffee

 Natural processed coffee preserve more sugars, which can make them more
sensitive to heat during roasting.
 The simple sugar molecules can quickly degrade during roasting and
produce undesirable burned flavors.
 This means that the roaster needs to be more careful in their roast curve,
especially during the initial stages.
Washed Coffee
 Washed coffee is one of the most common and popular types in the coffee
industry.
 This processing method produces a clean cup, allowing you to taste all the
nuances of the origin and variety. But many people enjoy natural and honey
processed coffees for their sweetness and fruity notes.
https://www.perfectdailygrind.com/2019/06/how-does-processing-method-impact-
coffee-chemistry-flavor/

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IV. MILLING THE BEANS
o Hulling
 Machines are used to remove the parchment layer (endocarp)
from processed coffee.
 The remaining beans are called ‘green beans/ green coffee’ which
is ready for roasting.
o Grading and Sorting
 Before being exported, the coffee beans will be even more
precisely sorted by size and weight. They will also be closely
evaluated for color flaws or other imperfections

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 ROASTING THE COFFEE (ref. The Roaster’s Companion by Scott Rao)
o Roasting transforms green coffee into the aromatic brown beans that
we usually purchase.
o Roasting causes beans to change color, lose moisture, expand, and
become brittle.
o The roasting process is what produces the characteristic flavor of coffee
by causing the green coffee beans to change in taste.
o While all professionals label roast levels based on bean color, there is
no consensus on exactly what roast level each name indicates.
A. Drum roasting
 Most economical because of simple design and capacity range.
 Comprised basically of a rotating cylindrical drum with direct heat
applied under the drum though the center through a conduit.
 Heat source can be electric or gas flames with or without a profile
controller.
 Heat is transferred mostly through convection and a bit through
conduction.
 Capacity ranges from nano sized 200-500 grams to 120 lb. to over
5000 lb. in a single batch.
B. Hot air roasting
 Keeps the beans aloft by roasting them on a hot air vortex (known
as fluid bed) inside the roasting chamber.
o Fluid bed air roasters are called “fluid” because of the fluidity
of movement the beans are allowed, not because water is
involved.
 As the beans crack during air roasting the chaff is blown into a
separate chamber to prevent burning and smoking, which would
impart their own strong flavors, hiding the true flavor profile of the
bean.
 As the right roast level is reached, digital controls stop the heat and
begin the cooling process.

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Hot air roasting Drum roasting
The longer and hotter the beans are roasted, the more flavor escapes.
(commercially) Faster in roasting than
drum roasting of same batch size of
green beans.
Provide consistent temperatures to all of
the beans in a batch.
Consistency of temperatures to all of the beans in a batch during roasting.

The beans float on a bed of air in the Beans sit in the drum and are stirred
roasting chamber allowing al of the with a mechanical arm. Depending
beans to be heated to exactly the same whether they are directly on the rum
temperature at exactly the same time. surface or in the middle or top of the
 Degree of temperature directly batch of beans, the coffee beans reach
correlates to degree of roast. the optimum temperature and
ultimately the “second crack” at
different times, resulting in an
inconsistent roast.
Roasting can be uneven and some
beans that remain in direct contact with
the cylinder too long are scorched.
This method of roasting is much less
controlled.
What happens to the chaff?

The chaff rises into the cyclone and is Much of the chaff that comes off of the
deposited into the chaff collector as it roasting coffee beans remains in with
comes off of the beans. It does not burn the beans throughout the roast. The
and damage the flavor. chaff burns and smokes causing a
burnt flavor, especially in dark roasting.
Control and consistency of roast.

Provides the roaster exact control over
each batch of coffee.
Beans are roasted “to temperature” Beans are roasted “to color”
Roasting precisely the same Color Matching is much more
temperature yields coffee batches that subjective.
are consistent in color, flavor,
undertones and aroma.
Degree of roast is known at all times, Relies more heavily on the experience
and is easy to duplicate accurately. and opinion of the individual roaster.
Batches are not as easy to duplicate.

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o Color changes
 The first stage of roasting is commonly known as the “drying
phase,” although beans lose moisture at similar rates throughout
most of the roasting process.
 During the first few minutes of roasting, degradation of
chlorophyll causes beans to change color from green to yellow.
 As roasting progresses, the beans change from yellow to tan to
light brown, primarily due to Maillard reactions.
 Late in a roast, as the beans approach first crack, the brown color
deepens due to caramelization.
 In a dark roast, carbonization may turn beans black.
o Degree of Coffee Roasts

 During roasting, coffee beans change from green to yellow to tan
to brown, and, if roasted very dark, black. No universal system
exists for naming different degrees of roast; what one roaster calls
a "light roast" another roaster may label "full city.”
 Light roasts offer acidic, floral, and fruity flavors, more delicate
aroma, and less body than dark roasts. Dark roasts develop
smoky, pungent, bitter, and carbonized flavors. If one takes
roasting to an extreme, burnt flavors dominate and body declines.
1. CINNAMON ROAST
 Cinnamon* roasts are generally dropped, that is, discharged from
the roaster, sometime very early in first crack.
 Has the green, grassy, often “peanutty” flavors
 In the cup: Very acidic, often “green” or “peanutty,” with grassy
and floral aromas and very light body.
2. CITY ROAST
 City roasts are those dropped during the last stages of, or just
after, first crack.
 Produces light-bodied coffee with very high acidity.
 In the cup: Acidic, winey, sweet (especially if developed well), and
juicy, with floral and fruity aromatics, hints of caramel, and light
body. Can be grassy, lemony, and tart if not developed
adequately.
3. FULL CITY
 Roasts discharged just before second crack and the appearance
of surface oils.
 Offers a pleasing balance of moderate acidity, mellow caramels,
and medium body.
 In the cup: Caramelly, with ripe fruit and medium body.

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4. VIENNESE ROAST
 Viennese roasts are those dropped in the early moments of
second crack, when oil has just begun to migrate to bean
surfaces.
 In the cup: Bittersweet, caramelly, pungent, and often nutty or
spicy, with heavy, syrupy body.
5. FRENCH ROAST
 French roast indicates oily beans with pungent, bittersweet, and
carbonized flavors. Such a dark roast makes it difficult to detect
a bean’s unique character.
 In the cup: Burnt, bitter, and smoky, with hints of caramel; body
may be heavy or medium, as body peaks at a lighter French roast
and declines with further roasting.
6. ITALIAN ROAST
 The darkest, oiliest, and most bitter and carbonized roast level
has come to be known as Italian roast.
 Almost all Italian roasts are rancid by the time they are consumed
because their degraded cellulose structures allow rapid oxidation
and staling.
 In the cup: Burnt, smoky, rancid, and carbonized, with medium
body.

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Common Coffee Roast Defects
Baked Coffee Underdeveloped Overdevelopment

This defect occurs when coffee is heated for Underdeveloped beans tend to be The opposite of underdevelopment. It’s a
too long without reaching first crack. You “grassy”, lacking the caramelized fine line between a darker roast and
may hear this referred to as “stalling” the sugars that occur in roasting. overdeveloped coffee.
roast. Unfortunately, this defect is invisible. Sometimes, but not always, this
It results in a distinctive flat flavor with little happens when the roaster has set out Roasting darker than you intended is still
sweetness, often described as bread-like or to roast light but still needs to adjust an error, however, and it’s one that a lot
papery. their profile a little more. of specialty consumers won’t appreciate.
The beans will look dark and oily,
sometimes even approaching black. The
cup will be burnt and bitter, with smoky,
coal notes.

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Quakers Scorching Tipping
Quakers are unripen beans that are hard to Scorching happens when the “charge This may look similar to scorching, but
identify during hand sorting and green bean temperature”, which is the initial the main difference is that the burn
inspection. They’re often, but not always, temperature, is overly high and the marks are on the edges of the beans.
caused by poor soil conditions which limit drum speed isn’t fast enough. It’s easy Normally happens during the second
sugar and starch development. Technically to recognize. Dark, burnt patches will crack, a too-high charge temperature can
this isn’t a roast defect, but often you’ll only appear on flat sections of the coffee also cause it.
discover it after roasting. bean surface – it’s literally been
scorched. These beans will taste oily,
Quakers will be lighter in color than the rest smoky.
of the batch. If they’re not removed, the
taste in the cup will be dry, with papery and
cereal notes.

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DECAFFEINATION
o It is the act of removing caffeine from coffee beans, cocoa, tea leaves
and other caffeine containing materials.
o At least 97% of caffeine is removed from coffee leaving 3% of caffeine.
o Caffeine is removed from the beans before roasting (unroasted state)
via solvent-based process or non-solvent-based process.
SOLVENT BASED PROCESS

A. Indirect solvent process
A.k.a. Natural decaffeination method/ethyl acetate method.
1. Beans are soaked in water just shy of boiling for several hours, this
extracts the caffeine but can also remove some of the oil and flavors from
the coffee beans.
2. The water gets separated and moved to another tank, it’s here that the
beans are washed again for about 10 hours with either methylene chloride
or ethyl acetate.
3. This solvent bonds with the caffeine molecules and the mixture left is
heated to evaporate the solvent and caffeine.
4. The coffee beans are then reintroduced to the water mixture to absorb the
oils and flavors previously extracted.
B. Indirect solvent process

a.k.a. natural decaffeination/ ethyl acetate method
1. The coffee beans are steamed for around 30 minutes, this opens the coffee
bean pores to make them more receptive to the addition of a solvent.
2. Once this steaming process is complete, the coffee beans are rinsed
repeatedly with methylene chloride or ethyl acetate.
NON-SOLVENT BASED PROCESS

A. Swiss water process
1. The coffee beans are soaked in very hot water to dissolve the caffeine.
2. This water is then drawn off and passed through an activated charcoal
filter. The filter is porous, but only catches the larger caffeine molecules
and lets the smaller oil and resulting flavor molecules pass straight
through.
3. That leaves us with beans that have no caffeine and almost zero flavor in
one tank, and the caffeine-free flavor-packed water (known as ‘green coffee
extract’ in another tank.
4. The flavorless caffeine-free beans are discarded, but the flavor rich water
is reused to remove the caffeine from a fresh batch of coffee beans.
5. So this water already being saturated with flavor, the flavor can’t dissolve
in this fresh batch of beans, meaning only the caffeine moves from the
coffee beans into the water.
6. This results in decaffeination without a major loss of flavor.
B. Carbon dioxide process

1. Water soaked beans are placed in a stainless steel container or extraction
vessel.
2. The extractor is then sealed and liquid CO2 is forced into the coffee at
intense high pressure to extract the caffeine.

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3. Liquid CO2 acts as a ‘solvent’ by drawing the caffeine within the coffee
beans without detriment to the flavor and oil molecules within the bean.
4. Full of caffeine, this CO2 liquid is transferred to another container called
the absorption chamber.
5. The pressure is released, leaving the liquid CO2 to return to its gaseous
state, leaving just the caffeine behind.
6. Now free of caffeine again, the CO2 gas is pumped back into a pressurized
container for reuse.
 STORING
o Store the beans in an airtight container, in a dry, dark place, away from
strong odors.
o Whole bean coffee maintains its freshness the longest.

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Self-check1.1-3:
The production of coffee.
Instruction: Read the questions carefully and write your answers on the space
provided.
1. How are coffee cherries harvested?
2. Differentiate Natural and Washed method of processing coffee.
3. How is Pulp natural/ Honey method of processing coffee different from other
methods?
4. What happens when you roast coffee?
5. What are the different ways of roasting coffee?
6. How does flavors of coffee develop as the degree of roast changes?
7. How much caffeine in removed when coffee is decaffeinated?
8. Give two (2) ways to decaffeinate coffee?
9. What are the best practices in storing coffee?

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Answer key 1.1-3:
The production of coffee
1. Only the ripe cherries are harvested. Strip picked or selective picked.
2. Natural processed coffee are dried after harvesting. Washed processed coffee
are dried after the pulp and mucilage removed.
3. Little to most of the mucilage are left on the seed when drying.
4. The color changes, flavors get developed, and moisture gets lost.
5. Drum roasting and hot air roasting.
6. The lighter the roast of the coffee more acidity is retained. As the roast gets
darker it gets sweeter and if roasting is not careful it will get burnt and taste
bitter.
7. 97%
8. Solvent based and non-solvent based.
9. In an airtight container. In a cool dry place away from direct sunlight
moisture and strong odors.

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ELEMENTS OF TASTING COFFEE
COFFEE CUPPING
There are so many things that contribute towards a coffee’s flavor: the
variety, the roast profile, the brew recipe, the processing method… Yet when you
start breaking it down, a coffee’s flavor profile is really the result of one thing –
chemical compounds.
The way we roast coffee, the type of coffee we have, the altitude it was grown
at, these all have an impact on these compounds, of course. But if we want to
really optimize a coffee’s profile, we need to understand the science behind it.
Fragrance/Aroma
The aromatic aspects include:
 Fragrance (defined as the smell of the ground coffee when still dry) and
 Aroma (the smell of the coffee when infused with hot water).
o We evaluate the Fragrance (dry aroma), followed by the aroma as we break
the crust, followed by the taste. Different stages, different molecules.
Acidity
Acidity is often described as “brightness” when favorable or “sour” when
unfavorable.
At its best, acidity contributes to a coffee’s liveliness, sweetness and fresh-
fruit quality character and is most immediately experienced and evaluated when the
coffee is first slurped into the mouth.
Acidity that is overly intense or dominating may be unpleasant, however, and
excessive acidity may not be appropriate to the flavor profile of the coffee.
Flavor
Flavor represents the coffee’s principal character, the “mid-range” notes, in
between the first impressions given by the coffee’s first aroma and acidity to its final
aftertaste.
It is a combined impression of all the gustatory (taste bud) sensations and
retro nasal aromas that go from the mouth to nose.
Aftertaste
Aftertaste is defined as the length of positive flavor qualities remaining after
the coffee is expectorated or swallowed.
Body
The quality of body is based upon the tactile feeling of the liquid in the mouth
especially as perceived between the tongue and roof of the mouth.
Balance
How all the various aspects of Flavor, Aftertaste, Acidity, and Body of the
sample work together and complement or contrast to each other.
Good ‘balance’ means the sample must not lack in certain aroma or taste
attributes, or some attributes must not be overpowering.
Sweetness

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Refers to a pleasing fullness of flavor as well as any obvious sweetness and its
perception is the result of certain carbohydrates.
Opposite of sweetness in this context is sour, astringency or “green” flavors.
This quality may not be directly perceived as in sucrose-laden products such
as soft drinks, but will affect other flavor attributes.
Clean Cup
Refers to absence of interfering negative impressions from first ingestion to
final aftertaste.
A “transparency” of cup.
In evaluating this attribute, notice the total flavor experience from the time of
the initial ingestion to final swallowing or expectoration. Any non-coffee like tastes
or aromas will disqualify an individual cup.
Uniformity
Refers to consistency of flavor of the different cups of the sample tasted.
Overall
Meant to reflect the holistically integrated rating of the sample as perceived
by the individual panelist.
Personal appraisal of the sample.
*Defects: defects are negative or poor flavors that detract from the quality of the
coffee.
These are classified in 2 ways.
1. A taint is an off-flavor that is noticeable, but not overwhelming,
usually found in the aromatic aspects.
2. A fault is an off-flavor that is ether overwhelming or renders the
sample unpalatable.
The defect must first be classified (as a taint or a fault), then described
(“sour”, “rubbery”, “ferment”, “phenolic” for example).
Necessary equipment when cupping coffee
Roasting preparation Environment Cupping Preparation

Sample roaster Well lit Scale
Agtrong or other color Clean, no interfering Cupping glasses with lids
reading device aromas
Grinder Cupping tables Cupping spoons
Quiet Hot water equipment
Comfortable temperature Cupping forms and other
paperwork
Cupping glasses
 Cupping vessels shall be of tempered glass or ceramic material.
 Shall be between 7 and 9 fluid ounces (207 mL to 266 mL).
 With a top diameter of between 3 and 3.5 inches (76 – 89 mm)
 All cups used shall be of identical volume, dimensions and material of
manufacture, and have lids.

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Ask this question when tasting: “What does this remind me of?”
Read more! Follow the links provided.

https://sca.coffee/research/protocols-best-practices/
https://www.javapresse.com/blogs
https://www.perfectdailygrind.com/2017/11/coffee-science-breaking-flavor-
comes/ - Verônica Belchior, PhD student in Food Science, Q Grader.

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AROMA
 The mouthwatering scent of brewed coffee.
 Apparent when the coffee is first ground and sets the stage for the coffee’s
flavor.
 The scent of coffee before brewing is also called its fragrance.
 Remember, Aromas are some of the first things to leave coffee, so always buy
freshly roasted coffee and don’t grind the beans until you are ready to brew
them.
4 Types of Aromas
 Enzymatic Aromas
o Some of the most pleasant and unique aromas in coffee are by
products of enzymatic reactions that take place in the beans
themselves during growth and processing.
o These aromas are products of careful growing and processing:
 Fruity (blueberry, apple, apricot…)
 Citrus (lime, lemon, …)
 Floral (tea, rose, cardamom…)
 Herb (garden peas, cucumber, basil…)
 Sugar Browning Aromas

o These aromas comes about during the Maillard Reactions of the
roasting process, when sugars are caramelized (browned) and flavors
develop.
o These aromas are targeted by all roasters:
 Chocolatey (vanilla, dark chocolate, butter)
 Caramel-y (caramel, honey, hazelnut)
 Toasty (roasted peanut, walnut, toast)
o Degradation of simple sugars and polysaccharides during rosting
creates sweet and caramelized aromas.
 Dry Distillation Aromas

o These aromas are the product of burning plant fibers during roasting
and are highly dependent on the roaster’s style, goals, and willingness
to roast on the darker side.
 Woody (cedar, pine…)
 Spicy (anise, clove, pepper…)
 Carbony (tobacco, smoke…)
o Degradation of hydroxycinnamic acids (a type of phenolic compound)
produces spicy aromas.
o Hydroxyamino acids such as threonine and serine are transformed
into volatile compounds called pyrazines and pyrroles, which create
the characteristic roasted coffee smell.
 Aromatic Taints
o This category of aromas contains the aromas that are the result of low
quality or diseased coffee. Sadly, a clever roaster can only do so much
to eliminate these when they come with these aromas built-in to the
beans.
 Fermenty (bad wine, spoiled fruit)

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 Leathery (rubber, leather, beef)
 Grassy (straw, potato)
TASTING AND DESCRIBING AROMAS

 To start, give the coffee a good smell. Breathe those aromas in deep.
 What do you smell?
 Try to get a general idea of the category type before you take a sip of coffee.
 Now take a drink, savor the coffee, and swallow.
 Notice the flavors that appear as you swallow – these are the aromas rising
to your retronasal passage.
Source: Specialty Coffee Association

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ACIDITY
 The perceived “brightness” of the coffee when tasted.
 Contributes to a coffee’s liveliness, sweetness and fresh-fruit quality
character and is most immediately experienced and evaluated when the
coffee is first slurped into the mouth.
 Without acidity, coffee is often dull, boring, and mellow.
 “Enhancer” – it enhance compatible flavors and contribute to mouthfeel.
Describing the acidity of coffee.

 Sometimes acidity boosts a coffee’s citrus notes and causes your lips to
pucker with a touch of sourness.
 Sometimes it’s clean and bright, putting the finishing touch on the note of
juicy apple.
 Can be bold and bright or subtle and smooth.
It’s important to be able to separate the Acidity from the Flavors it accompanies for
more tasting and stronger appreciation.
 “Orange-like acidity” – doesn’t necessarily mean the coffee has to taste like
oranges. Literally, it means the coffee’s acidity reminds you of an orange’s
acidity.
 “Melon-like acidity” – may have a very milk and soothing acidity like that
found in watermelon, cantaloupe, or papaya.
 “Grape-y acidity” – would be much more sour and tangy than a “banana-like
acidity”, but less intense than a “lemon acidity”.
 “Grape-y acidity” coffee may or may not actually taste like grapes, but acidic
feeling can remind us of grapes either way.
Some of the Acids found in coffee

 Citric Acid
o Generally associated with lemons and limes, since the two have the
highest concentration of acid.
o This acid is known for its crisp sourness.
o Also found in blueberries, tomatoes, cheese, soft drinks, chips, etc.
 Malic Acid
o Shares similar qualities as citric acid, so the two are often
interchanged in commercial baking and cooking.
o Example of malic acid is the tart zing of a crisp green apple (which is
also partially due to citric acid).
o This acid is sour and sometimes slightly metallic, but in a smooth,
mellow sense.
 Phosphoric Acid
o Tastes slightly sweeter than its acid cousins, which is why it is favored
by soft drink makers.
o When added to citrus fruits, it softens and sweetens the intense zing
of the citric and malic acids.

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o In bright African coffees, phosphoric acid is often considered to be the
sweet tang that enhances rich berry notes.
 Acetic Acid
o At its best, acetic acid pairs with a coffee’s fruity flavors to form notes
of wine or champagne in coffee, creating a unique and stunning flavor.
o On its own, acetic acid has a sour, fermente-y punch and a pungent
smell (think vinegar).
How acidic is your coffee? Credit: Christine Seah

https://www.perfectdailygrind.com/2015/11/coffee-science-whats-acidity/

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SWEETNESS
 A gentle, refreshing sweetness is the mark of well grown, roasted, and
brewed coffee. It shows that the coffee has been cared for through every
stage of the production.
How we get sweetness in coffee?

 Harvesting
o When a coffee cherry is ripe, it tastes sweet, flavorful, and crisp. This
quality of flavor also applies to the seeds of the cherry (coffee beans).
o It is important to harvest only ripe cherries because it produces sweet
and balanced coffee.
 Processing method
o Naturally processed coffees allow the coffee cherry to ferment slightly
before the fruity mucilage is completely washed away. This adds
sweetness and complexity to the coffee, but is risky, since over
fermentation happens easily.
o Washed process coffees typically have more refined flavor and gentle
sweetness.
 Roasting
o The natural sugars, amino acids, alcohols and glycols of coffee are
transformed during the roasting process (Maillard Reaction).
o Chemical changes during roasting produces most of the sweetness
and rich flavors we are able to taste in the coffee.
o Roast Level
 Lighter roasted coffees are known to have a fruity or floral
sweetness
 Darker roasted coffees more often have a darker, deeper
sweetness.
 Brewing
o Stage where the final moment of sweetness is developed.
o When freshly roasted and ground coffee is brewed with balance, the
sugars come out in harmony with all the other flavors and wrap the
entire experience together.

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BITTERNESS
 Caffeine, certain acids, proteins and alcohols are some of the main
contributors to bitterness, but Chlorogenic acid is the primary source.
 When these elements are extracted from the coffee beans in excess, they
overpower the sugars and aromas. This causes your coffee to be overly bitter
and unpleasant.
Why is there bitterness in your coffee?

 Roasting
o In dark roasted coffees, Chlorogenic acids break down into phenyl
indanes.
o Chlorogenic acids are already quite bitter, but when overheated, they
form even more bitter phenyl indanes.
o Though we typically associate with ashy, burned, over roasted coffee,
coffee can be roasted too lightly as well. These coffees have more of a
grassy bitterness, which is just as unpleasant.
 Brewing
o Coffee stays at peak freshness for two to three weeks after being
roasted. After this period, the flavors decay rapidly, resulting in a
muddy, bitter tasting coffee.
o Over brewing the coffee
 Using the wrong grind size, letting the coffee brew for too long,
using water that’s too hot. These causes your final cup to be
overly bitter, because you literally pull out too much of the
bitter stuff (caffeine, acids, and such).
THE GOOD KIND OF BITTERNESS

 Some coffees have a deep bitterness reminiscent of dark chocolate.
 Some have a tart bitterness like that of grapefruit.
 Sometimes the bitterness is fermented like low-quality wine.

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MOUTHFEEL/ BODY
 When you brew coffee, water extracts things out of the coffee grounds and
dissolves them. We call these things solubles.
 Coffee solubles include, fats, proteins, sugars, acids, caffeine, carbohydrate,
and some fibers.
 Even though these compounds dissolve, they still give the water a slightly
different feeling than it had before (and add flavor, of course).
 You also get some undissolved solids, such as tiny microscopic coffee
particles that break off from bigger grounds. These micro-particles release
their solubles in the water, but the fibers and carbohydrate that make up
the ground’s structure remain intact and undissolved. If you get enough of
them in your cup, you can literally feel them.
 Weight of coffee in the mouth.
 Tactile sensation of fats, oils, and sediment from the coffee suspended in the
brewed solution.
How to describe mouthfeel of coffee?

 Light
o A light bodied coffee is pretty common. These coffees have fully
developed and well-rounded flavors without feeling very thick or
heavy. Because of the lighter body, they often seem slightly easier to
drink.
 Thin
o This descriptor is similar to light, but usually generates a negative
connotation. A coffee with a thin mouthfeel or body is probably too
light and feels like there should be more there.
 Heavy or Full
o These coffees simply feel full. They feel heavy. Each sip feels like it has
a lot of substance (typically along with a lot of flavor).
 Medium
o The mouthfeel is there, but it doesn’t really lean one way or the other
too much.
 Creamy or silky
o Can be light or heavy
o It feels slightly more saucey
 Juicy
o Is often due to a high concentration of sugars (just like juice) and oils,
and is usually accompanied by a refreshing sweetness.
 Astringent
o A feeling of dryness on your tongue.
o Coffees that are under extracted or that have a high level of acidity
can cause this feeling.
Effect of brewing method to mouthfeel

 Immersion vs pour over brewing
o Immersion brewers like the French press, Aeropress, Clever Dripper
allow the coffee grounds and water to sit together for a period of time
before being manually filtered some way or another. This period of

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immersion tends to break off extra micro-grounds from the coffee
grounds, causing the body to be on the heavier and creamier side.
o Pour over coffee brewer such as the Javapress dripper, chemex and
Hario V60 allow the water to drain as quickly as gravity and the coffee
ground bed will allow it to. Since each water particle spends less time
interacting with the coffee grounds, the mouthfeel is often a bit
thinner and juicier.
o These aren’t objective rules that you can always rely on. Sometimes
pour over coffee is thick and creamy, and sometimes coffee from a
French press is still too thin.
 Coffee Filter Type
o Paper filters
 Absorbs some of the coffee oils and hold back most of the
undissolved solids and micro-particles.
 Chemex filters are thick and heavy, so coffee made in a Chemex
usually has a very light body.
 The Hario V60’s filters are thinner and allow a small amount of
the oils get through, but the end result is still on the light side.
 Since the acids can get through paper, but not micro-grounds,
coffee made with paper filter often feels brighter and more
acidic.
o Cloth filters
 Allow most of the oil to pass right through, but do a great job at
keeping undissolved solids from entering your final mug.
 Coffee from these filters can be light or heavy, depending on the
coffee.
 The high concentration of oils without the micro-grounds, can
feel quite smooth and creamy.
o Metal filters
 Allow all of the coffee’s natural oils to get through, as well as
some microscopic micro-grounds (depending on the size of the
filter’s holes).
 This combination of oils, acids, other solubles and micro-
grounds allows you to experience the full realm of flavor and
produces a full body that can also be creamy or juicy.

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AFTERTASTE/ FINISH
 The taste sensation that lingers on the tongue after drinking the coffee.
 Coffees with a heavy body tend to have a more pronounced aftertaste.
How the aftertaste forms?

 Acidity
o In the aftertaste can be crisp and bright, or mellow and clean. It can
cause an aftertaste to linger for ages or disappear quickly.
o If the coffee is under extracted, you’re drinking espresso, or it just
happens to be a really acidic bean, you may feel a light burn that
travels down your throat.
 Sweetness
o A coffee that goes down with a pleasant sweetness is probably going to
leave a hint of that sweetness there for you to enjoy for a while.
o Think of how your throat feels sweet and clean after a bite of fresh
cake.
 Bitterness
o More often than not, it’s harsh and biting.
o It can create a slight scratchy feeling as you swallow.
o Generally, a highly bitter aftertaste is the result of over roasting or
over extraction.
 Aromas
o When you swallow coffee, the aromas rise up to your retro nasal
passages where your brain interprets them as flavors.
 Mouthfeel
o Coffees with particularly distinct feelings can still be noticeable,
especially if they have a heavy creamy body or sweet juicy one.
How to describe coffee aftertaste?

Breathe out deeply and slowly as you swallow. This allows the liquid
elements to drift down the back of your tongue and throat without your esophagus
muscles interrupting your experience. It allows the rising aromas to flow up and
out gently and with clarity.
 Does the aftertaste linger at all?

o When your coffee has been grown, roasted, and brewed expertly it is
going to feature an incredible aftertaste that lingers.
o Balanced coffee tends to do this, which makes for a great coffee
experience.
o Under extracted coffee is likely to produce a short, disappointing
aftertaste that only leaves a bit of a sting.
o Over extracted coffee will be probably leave you with a heavy, dark
bitterness for a short while after each sip.

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Ref.: Coffee Obsession by Anette Moldvaer

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QA SYSTEM
Barista NC II Document #
Developed by: Date Developed: 53/56
Issued by:
Self-check 1.1-4:
Coffee Cupping: Elements of Tasting coffee
Instruction: read the questions carefully and encircle the corresponding letter of our answer.
1. It is defined as the smell of the coffee grounds when still dry.

a. Fragrance
b. Aroma
c. Flavor
2. Often described as “brightness” when favorable or “sour” when unfavorable.
a. Acidity
b. Flavor
c. Aftertaste
3. Represents the coffee’s principal character. It is a combined impression of all the gustatory
(taste bud) sensations and retro nasal aromas that go from the mouth to nose.
a. Flavor
b. Aftertaste
c. Body
4. Defined as the length of positive flavor qualities remaining after the coffee is expectorated or
swallowed.
a. Aftertaste
b. Body
c. Balance
5. Based upon the tactile feeling of the liquid in the mouth especially as perceived between the
tongue and roof of the mouth.
a. Body
b. Balance
c. Sweetness
6. It is how all the various aspects of tasting harmonizes together and complement or contrast
to each other
a. Balance
b. Sweetness
c. Clean cup
7. Refers to a pleasing fullness of flavor as well as any obvious sweetness and its perception is
the result of certain carbohydrates.
a. Sweetness
b. Clean cup
c. Uniformity
8. Refers to absence of interfering negative impressions from first ingestion to final aftertaste.
a. Clean cup
b. Uniformity
c. Overall
9. Refers to consistency of flavor of the different cups of the sample tasted.
a. Uniformity
b. Overall
c. Defects
10. Meant to reflect the holistically integrated rating of the sample as perceived by the
individual panelist. Personal appraisal of the sample.
a. Overall
b. Taint
c. Fault
11. These are negative or poor flavors that detract from the quality of the coffee.
a. Defects
b. Taint
c. Fault
d. All of the above
12. Coffees must have an average grade of 80.00 and above to be called “Specialty”.
a. True
b. False

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Answer key 1.1-4:
coffee cupping: Elements of tasting coffee
1. A
2. A
3. A
4. A
5. A
6. A
7. A
8. A
9. A
10. A
11. D
12. A

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REFERENCES
Author Title Pub.
date
Adams, Jill Barista A Guide to Espresso Coffee 2006
Robert W. Coffee A Comprehensive Guide to the Bean, the Beverage, 2013
Thurston, et al. and the Industry
Jack Frisks Coffee Everything You Ever wanted to know about coffee 2016
Ivon Flament Coffee flavor chemistry 2002
Jean Nicolas Coffee growing, processing, sustainable production 2004
Wintgens
Ruth brown Coffee nerd How to have your coffee and drink it too 2015
Anette Moldvaer Coffee obsession 2014
Jessica Easto Craft coffee brewing a better cup at home 2017
Kenneth Davids Espresso ultimate coffee (2nd edition) 2001
Scott Rao Espresso extraction measurement and mastery 2013
Lani Kingston How to make coffee the science behind the bean 2015
Erik Kopp Make the perfect cup of coffee without draining your wallet 2014
or burning time
Sinnott, Kevin The art and craft of coffee 2010
James Freeman, The bluebottle craft of coffee growing, roasting, and 2012
et al. drinking with recipes
Scott Rao Coffee roaster’s companion 2014
Simone Egger The home barista 2014
Shawn Steiman The little coffee know-it-all 2015
Scott Rao The professional barista’s handbook an expert guide to 2008
preparing espresso, coffee and tea
Mark Pendergrast Uncommon grounds the history of coffee and how it 2010
transformed our world
World Coffee Sensory Lexicon 2.0 2017
Research
Online
www.javapresse.com/blog/
https://sca.coffee/research/protocols-best-practices/
Additional knowledge and research:

Coffee Defects & How to Avoid Them: A Producer’s Guide
https://www.perfectdailygrind.com/2018/01/coffee-defects-avoid-producers-guide/
The last coffee grind size chart you’ll ever need

https://www.homegrounds.co/coffee-grind-chart/
What is acidity in regards to the taste of coffee?

https://legacy.sweetmarias.com/library/what-acidity-regards-taste-coffee/
Learn how to taste coffee and describe flavors

https://www.ticocoffee.com/blog/coffee-cupping/how-to-taste-coffee.html
Videos to help you more:

How to taste coffee
http://youtube.com/watch?v=4MoAfw9vjLY

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Profile The Taste of Coffee

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COMPETENCY-BASED LEARNING MATERIALS

Sector: Tourism – Hotel and Restaurant

Unit of competency: Profile the Taste of Coffee

Module Title Profiling the Taste of Coffee

Baguio City School of Arts and Trades

BCSAT-TESDA Module 1 Revision # Page

BCSAT-TESDA Module 1 Revision # Page

The unit of competency, “Taste Coffee (Barista 101-A)”, is one of the

In this module, you are required to go through a series of learning activities

 Read information sheets and complete Self-checks. Suggested references are

BCSAT-TESDA Module 1 Revision # Page #

At the end of this module is a Learner’s Diary if found to be applicable could be

Talk to more experienced workmates and ask for their guidance.

BCSAT-TESDA Module 1 Revision # Page #

BCSAT-TESDA Module 1 Revision # Page #

COMPETENCY-BASED LEARNING MATERIALS

No. Unit of Competency Module Title Code

BCSAT-TESDA Module 1 Revision # Page #

Determine Learner’s Training Requirements

Learning Activities Special Instructions

BCSAT-TESDA Module 1 Revision # Page #

Module Title: PROFILING THE TASTE OF COFFEE

BCSAT-TESDA Module 1 Revision # Page #

BCSAT-TESDA Module 1 Revision # Page #

 Coffee is believed to have been discovered in Abyssinia, now Ethiopia.

EVOLUTION (MOVEMENT) OF COFFEE

BCSAT-TESDA Module 1 Revision # Page #

This consumer education is also enabled by greater channels of communication

BCSAT-TESDA Module 1 Revision # Page #

Specialty Coffee vs Gourmet Coffee (Technical Definition)

What is Specialty Coffee?

What is specialty coffee? by SCA

The Concepts of Specialty Coffee

BCSAT-TESDA Module 1 Revision # Page #

Dehulling, Sorting, and Grading, Storage

BCSAT-TESDA Module 1 Revision # Page #

Specialty Coffee - SCAA

The development and application of these standards, also furthered through

Roasting standards are in process, part of a monumental effort by the

BCSAT-TESDA Module 1 Revision # Page #

Explain briefly the movement of coffee and give some examples.

BCSAT-TESDA Module 1 Revision # Page #

1. First wave/ commodity coffee.

BCSAT-TESDA Module 1 Revision # Page #

TOP 10 PRODUCERS OF COFFEE

WHAT IS A COFFEE BEAN?

PARTS OF COFFEE CHERRY

BCSAT-TESDA Module 1 Revision # Page #

Coffea Liberica (kapeng barako)

BCSAT-TESDA Module 1 Revision # Page

BCSAT-TESDA Module 1 Revision # Page #

Instruction: Read the questions carefully and give what is asked.

1. What are the four (4) major species of coffee?

2. Give at least three (3) varieties/ strains of Arabica coffee.

3. Differentiate coffea Arabica and coffea Robusta.

BCSAT-TESDA Module 1 Revision # Page #

1. Coffea canephora/ robusta, coffea Arabica, coffea liberica, coffea excels

I. PLANTING THE SEEDS

II. HARVESTING THE CHERRIES

o All coffee is harvested in one of two ways:

BCSAT-TESDA Module 1 Revision # Page #

The processing method makes a difference to flavor and