Shanghai illy Coffee School website Yili Coffee / illy Coffee University Coffee tasting course sharing

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Sommelier del caffe barista, the word "Sommelier", is now being used as a tasting barista.

At present, only illy Coffee University holds this kind of coffee tasting course every year. The course is taught by Marino Petracco,Winnie, a chemical engineer at illy Coffee (see here). He also took this Marino class about the chemical changes in the roasting process of coffee beans, and today's course, which requires a lot of taste and smell, also has something to do with chemistry!

First of all, let's talk about the tools for tasting coffee. this specially curved spoon is designed for sensory analysis of tasting coffee.

The content of the course introduces people's five senses, including sight, taste, hearing, smell and touch, and how espresso can improve them.

In practice, it is the analysis of taste:

The first test is that the taste is sour, sweet, bitter, salty and tasteless. Each of the six cups can only be drunk once, because it is diluted to a very light level. Apart from salty and bitter and tasteless, all the others feel the same.

The second item immediately uses the method of comparison with each other, drink 1 and then drink 2, and drink 1 again later. In this way, the taste is really different compared to the interaction, which is the most important way to taste coffee.

The third is to distinguish between roasted coffee beans-bitter, sour and the balance of bitter and sour taste.

The fourth is the wrong way to extract the taste of coffee-too much and less than

The fifth is to distinguish the special aroma of a single variety of coffee beans-the honey sweetness of Guatemala, the sour and floral flavor of Ethiopia, the caramel and bitterness of Brazilian coffee.

The sixth is the defective coffee taste-legno, bad wine Rio, very clean taste (Pulito)

The seventh is to distinguish between 100% Arabica (arabica) and 30% robusta (robusta).

The above coffee tasting projects are quite challenging. Looking at the Italian students sitting next to them all answered correctly, it is really a people who grew up drinking coffee.

Taste still depends on constant practice. next time, when you drink coffee, you can carefully taste the taste of the coffee.