Q-Grader 자격증 시험반

SCA (Specialty Coffee Association)는 전 세계 커피 업계에서 잘 알려져 있고 영향력 있는 협회입니다.  

따라서 Q-Grader 자격증의 가치도 뛰어납니다.

시험은 실기 3일, 필기 3일로 총 6일에 걸쳐 진행됩니다. 

시험 감독관은 Mr.Sean 입니다.

지금 여러분은 세계적으로 유명한 Q-Grader 시험을 치를 준비가 되어 있습니까?

[센서리 코스] Ph.D 마누엘 박사님의 플레이버 모듈레이션 코스 선착순 접수(22.11.3-11.5)

조회수 104

로스팅 수업

일정 : 22.11.3 - 11.5 오전 9시 - 오후 5시 

비용 : 150만원(현금, 카드 결제시 160만원)

수업 진행 : 통시 통역으로 과정이 진행됩니다.

문의 : 010-9637-2236(문자 및 전화 가능)


Advanced sensory analysis class

기본 이론

·       Contents: Theory and practice of the perception of flavors: aroma, taste and trigeminal perceptions; theory of sensory analysis, physiology of aromatic, gustatory and chemo-thermal perception; Aroma-taste-trigeminal sensations interactions and flavor modulation.

·       Duration: 3 days (preferably)

·       Aimed at: baristas, Q Graders, roasters and coffee professionals


1.  Introduction. Coffee market trends and coffee in the XXI Century

   ·    Segmentation and value addition in the coffee industry

   ·    Monopolization and differentiation

   ·    Flavor, value and product differentiation

2.  The object of sensory science: flavor

     Introduction to the theory of sensory perception of flavor.


 2.1 Olfaction

   a.    Physiology of olfactory sense

      ·     Lymbic system and interaction of aromas with emotional (recalling, therapeutic properties)

      ·     Perception, signaling, processing, recall memory and identification

      ·     Ortonasal and retronasal olfaction

   b.   Thermo-chemo dynamics of aroma perception

      ·     Shape vs molecular bond vibration theory

      ·     Chemistry of main coffee volatiles

      ·     Aroma typologies and groupings (molecular weight, connectedness,

      ·     linguistic and cultural classifications)

   a.    Olfaction and primary memory dynamics

           e. Influence of aromas in flavor integration

      ·     Prediction and suggestion (continuity between ortonasal aromas and aftertaste and flavor)

      ·     Reinforcing taste and trigeminal sensations

      ·     Organization and integration of taste and trigeminal sensations

            Exercises and tests with real ingredients and different aroma sets.

            ·    Floral

                      i.     Primary florals: jazmin, roses, honey

                     ii.     Fermented florals (violets, lavender)

            ·     Fruity

                      i.     Primary fruits (citrus; apple and peach; berries; melon)

                     ii.     Secondary fruits (raisins, dry prunes, dates; tropical fruits; blueberries, yak fruit, durian; and other fermented fruity and winey);

            ·     Caramelization

                      i.     Primary nutty: almonds, walnuts, pecans, pinenuts, etc.

                     ii.     Primary caramel: sugar molasses, caramel, maple syrup

                    iii.     Primary cocoa: milk and dark chocolate;

            ·    Dry distillation

                     i.     Resinous woods,

                    ii.     Spices,

                   iii.     Pyrolytic aromas

            ·     Off flavors and contaminations

                      i.     Excessive unripe beans: herbal, peanuty, dry wood

                     ii.     Decomposition of organic materials, hey and woody

                    iii.     Fungus infections: Chemical, medicinal, phenolic, soily, moldy

                    iv.     Transformation of organic acids: propionic, butyric

                     v.     Oxidation of fats: rancid

                    vi.     Fats absorbing odors: baggy, diesel, etc.

                   vii.     Enzymatic reactions to green bean injuries and infections: metallic acidity, vinegar-like aromas

 2.2  Taste perception

        Cognitive functions of taste perception. Physiology of the gustatory system (tongue and taste buds). Process of perception and identification of taste sensations in taste chemoreceptors (types and functions). The 6 basic taste sensations, threshold perception, meaning and their contribution to the integration of coffee flavors.

   a.    Physiology of taste sense

       ·    Different types of buds in the tongue

       ·    Perception, signaling and identification

      ·    Chemistry of taste precursors, and perception threshold

      ·    Distribution and specialization of taste receptors

   b.    Basic tastes

      ·     Bitter, different types of bitter precursors, mainly linked to toxic and poisonous compounds; differentiated genetic ability to assess bitter compounds; structural basis of coffee flavor; starting point for roast profiling and blending

      ·     Sour, unique evolutionary sense linked to fermented foods (organic acids sourness, aromatics and mouthfeel, flavor modulation)

      ·     Umami (sensor for aminoacids)

      ·     Kukumi (Ca related taste sensation)

      ·     Salt, sensor for minerals in water, impact of different TDS waters, impact of salt on other tastes

      ·     Sweet, different types of sugar (fructose, sucrose, glucose), influence of volatiles and taste dynamics to bring about sweet taste

   c.    Taste dynamics

      ·     Masking

      ·     Enhancing

      ·     Modulation

          Exercises and tests with water solutions and reference brewed coffees. 

 2.3  Trigeminal sensations

        Theory of trigeminal oral sematosensations. Physiology of the oral trigeminal system (thermoreceptors, mechanoreceptors and chemoreceptors). The 4 basic trigeminal sensations: thermosensations (hot-cold), thermo-chemosensation of irritation (spicy), somatosensation of texture and effervescence. Cognitive functions of trigeminal sensations. Exercises with precursors of trigeminal somatosensations. General conclusions


    a. Physiology of trigeminal sensations

      ·     Trigeminal nerve and mouth cavity sensations

      ·     Thermo-mechanic-chemo dynamics of trigeminal perception

      ·     Thermal sensations

               i.     Temperature changing taste and flavor perception

               ii.     Flavors creating temperature sensations

      ·     Thermochemical sensations (spiciness)

               i.     Irritation, pain

               ii.     Desensitation and flavor modulation

      ·     Mouthfeel

                i.     Density (body). Tactile sensations and phylliform papillae

                ii.     Texture (role of fats and polyphenols in texture)

      ·     Fizziness


   b.     Flavor modulation of trigeminal sensations

      ·       Fats modifying texture

      ·       Organic acids bringing about fizziness

      ·       Irritation modulating flavor perception

             Exercises and tests with water solutions and base brewed coffees

3. Coffee flavor profiles and coffee flavor innovation

     History of coffee, processing methods and flavor profiles

 3.1 Fruity flavor profile

   a.   Traditional naturals (Yemen, Ethiopia, Mexico, Ecuador)

   b.   New naturals (Central America, Panama Geshas, new processing methods: carbon maceration, use of starter cultures, etc.)

   c.    Long-fermentation honeys (red, black)

   d.   Commodity naturals (Brazil and rejects from the wash process)

 3.3 Mild flavor profile

   a.    Traditional wash (dry fermentation wash in Colombia, Kenya and Central America)

   b.    New wash (long fermentations, mixed fermentation methods, use of starter cultures and controlled processes (temperature, pH, metabolic activity)

   c.    Short-fermentation honeys (white, yellow)

   d.    Semiwash coffees (demucilaged and short or no fermentation coffees)

 3.4  Spicy, winey and complex flavor profiles

   a.    Traditional wild fermentation processes (Indonesian depulped natural and wethulled coffees)

   a.    New complex fermentations (yeast-fermented naturals, triple fermentation wash, etc.)

        Exercises and tests with different processing methods, origins and flavor profiles

마누엘 박사님 약력

   Manuel Diaz P. - 산지 개발 및 커피 전문가Rural development and coffee specialist

   Coffee Quality Part 1,2,3 주요 저자

    - 1988 멕시코 국립 역사인류학 대학 졸업 

      ENAH (National School of Anthropology and History)

    - 1998 런던 정경대 (London School of Economics and Political Science) 박사 

  * 주요활동 Main appointments 

   - 2005 to date. General Director of ONA Consulting, SRL, based in MexicoCity.

   - 2006  to date. External consultant of coffee institutions in several countries: AMECAFE (Mxico; 2007 to 2013); 

           Coffee Quality Institute (Portland, OR, EUA; 2006 to 2013); Ugandan Coffee Development Authority (Kampala, Uganda; 2009 to 2015);  

           SMEPS-SFD (Sanaa, Yemen; 2010 to 2013); Antioquia Department (AOCE), Colombia (February 2014 to August 2015); 

           Specialty Coffee Association of Indonesia (2012 to date); Junta Nacional del Ca