Barista Camp 2015 | Sang Ho Park — Standardising flavours

Standardising flavours
Presented by Sang Ho Park
At BGE Barista Camp 2015
©Barista Guild of Europe | Sang Ho Park

Transcript

1. Standardising flavours Sang Ho Park
2. My first espresso
3. Q.C as a roaster vs. Barista selling coffee
4. So why is it hard to standardise flavours?
5. Cultural differences
7. So… how do we calibrate people with different culture, genetics and taste preferences?
8. Which one is red ?
9. Lack of guidance, we need a reference.
10. Oh yeah…
11. Coffee lexicon to replace the flavour wheel
13. Working with FlavorActiv to produce active, stable ingredients that replicates flavours consistently.
14. ABOUT FLAVOR ACTIVE AND THE DETAILED PROCESS
15. PROFICEINCY SCHEME AND ITS BENEFITS
16. Some green defect such as phenol, medicinal and potato occur randomly, and cannot be sorted by naked eye. We already know the specific compounds that contribute to defective flavours, like 3-isopropyl-2-methoxypyrazine for potato. So if we can replicate the defective flavours, we don’t have to wait until a defective bean pops up, the calibration training becomes easier. Defects
18. Would coffee professionals from different continents of the world have different sensitivities to certain defects?
19. Europe Oniony Mouldy Acetic Woody Phenol Baggy Grassy Potato Roasty Top 3: Potato, Grassy & Roasty
20. Australasia Woody Baggy Mouldy Phenol Acetic Grassy Potato Roasty Top 3: Potato, Grassy & Roasty
21. North America Woody Mouldy Phenol Potato Acetic Baggy Grassy Roasty Top 3: Roasty, Grassy & Baggy
22. Asia (South East, North East) Oniony Mouldy Baggy Roasty Potato Grassy Phenol Acetic Woody Top 3: Woody, Acetic & Phenol
23. The difference in data shows that even as experienced tasters, we do get influenced quite a lot by things we cannot control. So by using reference kits that can be consistent throughout the world, everyone will be using the same reference, hence higher percentage of calibration amongst professionals. No matter where you are and from.
24. Tasting the defects