Descriptive Cupping - Rapid Coffee Flavour Profiling Methodology

8/11/2019 Descriptive Cupping - Rapid Coffee Flavour Profiling Methodology

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DESCRIPTIVE CUPPING A RAPID COFFEE FLAVOUR PROFILING

METHOD USING THE SPECIALTY COFFEE ASSOCIATION OF AMERICA (SCAA)

CUPPING PROTOCOLMario R. FERNANDEZ ALDUENDAKaren LUSK Patrick SILCOCK John BIRCHUniversity of Otago New Zealand

Department of Food Science Sensory Science Research Centre


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INTRODUCTION


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The SCAAcupping protocol

Quality scores justified by descriptors .

Widely available , while many origincountries have no descriptive panels. Enthusiast volunteers in most cases. Used to taste coffee at different

temperatures.

From SCAA (2009).

Cupping , also known as cup tasting , is the method that has been and still is used as theultimate procedure for the assessment of green coffee quality in the cup

(Feria-Morales, 2002) .

Q Graders Experienced cuppers (certified)

Screened for sensory skills. Trained in tasting protocol and

descriptive vocabulary. Trained in common descriptor

language worldwide .


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Natural coffee

Oftentimes misunderstood. Becoming valuable for the specialty

coffee industry. Does not require/pollute water. CQI recently included a natural

coffee cupping session in Q-Grader

exam.


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RESEARCH AIM


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Research Aims

Assess the use of a cupping panel for coffee flavour profiling .

Characterise the sensory profile of natural coffee.


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International samples cupped

Country Samples

Brazil 3

Colombia 1

Dominican Rep. 1

Ethiopia 1

Mexico 4

Nicaragua 11

Panama 1

22 natural coffee samples. Drying times: 4 - 21 days

Cover wide spectrum of naturalcoffee origins.


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Local cupping panel trained

Panel members from localindustry (n=7).

SCAA protocol

9 Training sessions Focus on natural coffees Training duration similar to

CQI training. Trained for aroma

recognition and description. Contrasting coffees were

cupped


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Data types

Qualitative data

Aroma and flavourdescriptors.

Gathered through differentcupping sections. 12 standard bouquet

categories from CQI training. 4 additional for naturals.

Categories for taste and body.

Quantitative data

Attribute intensities. Attribute quality scores.

CATADOR App for iOS screenshot


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Qualitative data: Free commentsanalysis

Black currant, spicy pepper, malt fresh lively tastewith nicer fruity acidity , good body, complex flavours.

Descriptor Section Category

Blackcurrant Generic Red fruity

Complex Flavour General bouquet

Fresh Taste Unclassified

Fruity Acidity Sweet-acid

Good Body Hedonic

Lively Taste Unclassified

Malt Generic Pyrolytic

Pepper Generic Spicy

Spicy Generic Spicy

CategorySample

1Sample

2

Dry-acid 20% 33%

Medium-acid 0% 33%

Sweet-acid 0% 40%

Astringent 40% 0%

Citrus-like 0% 0%

Hedonic 0% 0%

Length related 0% 0%Phenolic 20% 33%

Frequency Table


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Data analyses

Global 2 .- Which descriptors are most andleast discriminant?

2 per-cell .- Samples presenting a significantdescriptor.

Non-symmetric correspondence Analysis( NSCA ).- Maps relationship between samplesand descriptors.

Multifactorial analysis ( MFA ).- Explorescorrelations with other variables.


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2 tests

Most discriminant categories: Past-croppish Phenolic Fungal

Least discriminant categories(common descriptors innaturals): Chocolaty Complex Medium-acid

Descriptors and samples arenot independant

(p = 0.003, Monte Carlo test, aggregated duplicates, 5000simulations).

Categories significant in someindividual samples: Earthy Fermented Fungal

Past-croppish Phenolic Pyrolytic Woody Vegetable

( 2 test per-cell, = 0.05).


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-0.15 -0.1 -0.05 0 0.05 0.1 0.15 0.2F1 (29.63 %)

-0.15

-0.1

-0.05

0

0.05

0.1

0.15

F 2 ( 9

. 0 8 % )

Mexicos

Nicaraguas

Correspondence analysis

-0.05 -0.04 -0.03 -0.02 -0.01 0 0.01 0.02 0.03F1 (29.63 %)

-0.025

-0.015

-0.005

0.005

0.015

0.025

F 2 ( 9

. 0 8 % )

Brazils


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Correlations between naturals flavour and other variables

-1 -0.75 -0.5 -0.25 0 0.25 0.5 0.75 1F1 (31.77 %)

-1

-0.75

-0.5

-0.25

0

0.25

0.5

0.75

1

F 2 ( 8

. 3 1 % )

(0.765,-0.009)

(0.45,0.004)

(0.49,-0.242)

(-0.262,-0.288)

(0.91,-0.044)

(0.768,0.029)

(0.925,-0.121)

(0.85,-0.017)

(0.84,0.129)

(0.921,-0.04)

(0.84,-0.01)Series 1Series 2

Series 3

Attribute intensities andquality scores correlatewith: Fruitiness Sweetness

Higher bean density .

Darker, redder/yellower raw- bean colour (slower drying?).

Inversely correlated with phenolic notes.


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CONCLUSION


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Descriptive cupping

Cupping panels Can be used to provide objective

descriptive data. To examine differences in cup

genetic, geographical, varietal or technological factors.

Graders cupping style andcriteria.

Validated with Licensed Q-Graders (unpublished research). Future research: compare

descriptive cupping data todescriptive sensory analysis

Natural coffee Wide variation in flavour of

natural coffee from differentorigins.

Main variation, between Phenolicand Fruity, may be due to dryingduration.

Cupping scores higher for fruity,sweet coffees.


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Descriptive Cupping - Rapid Coffee Flavour Profiling Methodology

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