ESPRESSO ACADEMY
CQI COURSES

This class teaches people new to sensory analysis how taste, smell, mouthfeel are used in the context of evaluating coffee.

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Description:

The goal of Understanding Taste & Flavor is to introduce the attendee

to how the fundamental mechanics of taste, smell, mouthfeel and

flavor standards are used to in the context of evaluating coffee.
 

This class is a hands-on, learn by doing and tasting style class. It

begins with foundational knowledge learning activities for the three key

elements of Flavor (taste, aroma and mouthfeel). We build on this

foundation by introducing the sensory analysis tools of Flavor

Examples and Flavor References.

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As we focus on the concept of evaluating the quality of coffee inside

the coffee value chain, we then introduce the concepts and use the

products called a Lexicon and Flavor Standards.

Our class day concludes by conducting sensory analysis quality

testing used by industry and simulating an individual calibration with

Flavor Standards.

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The way to construct a consistent language of quality understood

around the world is to use globally available Flavor Standards where

individuals are trained, tested and continuously recalibrated at regular

intervals to the standards of the Coffee Quality Institute.

 

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To teach people in the coffee value chain how to set up a cupping

and evaluate coffee consistent with globally recognized protocols.

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Description:

In this course, learners will gain a thorough understanding of how to accurately and comprehensively cup coffee samples for the purpose of scoring, identifying, and differentiating quality coffees

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Learners will learn, by doing, the fundamental mechanics of olfaction (Fragrance & Aroma), gustation (Flavor & Aftertaste), taction (Body & Mouthfeel) and aroma memory recall (This Reminds Me Of...). They will apply these fundamental mechanics while learning how to compare and describe coffee attributes. They will be taught how to determine the proper weights and measures of a cupping bowl and to set up a cupping table. They will cup multiple flights of Arabica & Robusta coffees consistent with the CQI protocols utilized in the Q Grader certificate course and calibrate their descriptive and quantitative evaluations.

This class continues the development of coffee-centric quality evaluation skills by introducing the main sensory tools and testing methods used by large food & beverage companies around the world to standardize and unify their production.

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Description:

This class creates the simulation where the attendees are the newly hired Sensory Apprentices at Charles Quigley Incorporated (C.Q.I.). Through the Apprentice Training Program, they will discover the knowledge and skills required to manage their career path from

• Apprentice to

• Sensory Analyst to

• Sensory Panelist and to

• Sensory Specialist.

 

An Apprentice becomes a Sensory Analyst by demonstrating the ability to learn, recognize and recall the flavors that C.Q.I. has defined as Positive Attributes, Off-Flavors and Defect Flavors.

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Analysts become Panelists by showing calibration with the company defined quality standards each day.

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Panelists become Specialists by preparing, conducting and analyzing the data from the sensory quality control tests of:

• A / Not A

• Difference From Control

• Triangulation

• Paired Comparison

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