Standardising flavours Sang Ho Park 

My first espresso 

Q.C as a roaster vs. Barista selling coffee 

So why is it hard to standardise flavours? 

Cultural differences 

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So… how do we calibrate people with different culture, genetics and taste preferences? 

Which one is red ? 

Lack of guidance, we need a reference. 

Oh yeah… 

Coffee lexicon to replace the flavour wheel 

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Working with FlavorActiv to produce active, stable ingredients that replicates flavours consistently. 

ABOUT FLAVOR ACTIVE AND THE DETAILED PROCESS 

PROFICEINCY SCHEME AND ITS BENEFITS 

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 

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Would coffee professionals from different continents of the world have different sensitivities to certain defects? 

Europe Oniony Mouldy Acetic Woody Phenol Baggy Grassy Potato Roasty Top 3: Potato, Grassy & Roasty 

Australasia Woody Baggy Mouldy Phenol Acetic Grassy Potato Roasty Top 3: Potato, Grassy & Roasty 

North America Woody Mouldy Phenol Potato Acetic Baggy Grassy Roasty Top 3: Roasty, Grassy & Baggy 

Asia (South East, North East) Oniony Mouldy Baggy Roasty Potato Grassy Phenol Acetic Woody Top 3: Woody, Acetic & Phenol 

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. 

Tasting the defects