Sensory analysis is the scientific approach used to assess the properties of a product using the senses, i.e. sight, sound, smell, taste and touch. It can be carried out on any product, utilizing different senses. When it comes to coffee, sensory analysis is carried out by professional tasters using standard protocols, specific tests, selections and rules. https://youtu.be/uK3M0oU-Wmg What sort of impact does this type of analysis have on quality control in coffee? First of all, coffee is a raw material and a type of food, so it is not always stable and the same. Due to its natural…
From today, you can find lots of exciting new content on the Sapere Coffee Academy YouTube channel! New videos of the @saperecoffeeacademy training programmes…
There might not be a coffee-based equivalent of the phrase “carpe diem”, but if you want your drink to be delicious you need to…