GCS Coffee Flavorist

COFFEE FLAVORIST TRAINING
SECRET KEY OF FLAVOR

A course designed to dive deep to enhance sensory skills in coffee aroma and taste, ideal for baristas, coffee evaluators, and café owners. The course covers the use of the Theorem 44, 144 aroma kit to train in identifying and analyzing aromas, along with learning about different types of acids, evaluating coffee body, mouthfeel, and sweetness. Participants will use standard evaluation forms that can be effectively applied in real-world assessments. Taught by expert instructors, this course helps elevate skills and confidence in communicating flavor profiles, providing valuable knowledge for business growth or high-level coffee quality assessment!

Knowledge

Start by learning the fundamentals of coffee flavors and aromas along with comprehensive topics such as the role of a Flavorist, Sensory Evaluation, and different coffee attributes. You will gain an understanding of coffee culture and various factors that influence flavor, to build a strong foundation as a coffee fllavorist

Knowledge

Apply your knowledge through practical training in flavor identification and aroma recognition using the Theorem 44,144 aroma kit. We will walk you through the impact of water on coffee, and develop professional flavor describing skills. All practical exercises are design in the way that can be effectively applied in the work in coffee industry.

Certification

Receive your certificates upon the course completion, boosting your confidence and laying the foundation for your journey toward becoming a professional Flavorist!

Level 1: Basic Tastes and Aroma in Coffee

Who is a Flavorist?

Definition and role of a Flavorist
The importance of a Flavorist in the coffee industry

Definition of Sensory Evaluation

What is sensory evaluation?
The benefits of sensory evaluation in coffee development

5 Senses and Definition of FLAVOR?

Flavor through the five senses
The meaning and composition of flavor

Coffee Culture: Wave of Coffee

Evolution of coffee culture in different eras
The impact of the Wave of Coffee on flavor development

Aromas in Coffee

Components of aroma in coffee
Key aromas and their effects on flavor

Production of Coffee Flavor

How production effects coffee flavor
Coffee processing and roasting

Level 2: Practical Training and Real-World Application

Taste, Describing Taste, Taste Distinguish

Understanding basic tastes: sour, sweet, salty, bitter, and umami
Methods for describing and distinguishing flavors

Water & Coffee

The impact of water quality on coffee flavor
Choosing the right water for coffee brewing

Aroma Recognition and 10 Categories of Aroma

Identifying aromas related to coffee
Classification of aromas into 10 main categories

Flavor & Aftertaste Definition

The meaning of flavor
Understanding the importance of aftertaste

Classifying Log (CL)

Methods for analyzing and categorizing sensory data
Using logs for recording coffee flavors and aromas

Example of Sensory Evaluation Application

Case studies on using Sensory Evaluation for coffee development
Applications in coffee competitions and the industry

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