Sensory assessment systems in coffee: Filip Bartelak

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Coffee Knowledge Hub

Andrew Tolley

29 episodes

2 weeks ago

Do you work in the coffee industry or want to work in the coffee industry? This podcast is about the business of coffee, for people who want to improve their coffee businesses, start a coffee business, or be better at their jobs. Learn from industry leaders and experts from across the globe. Learn from the mistakes many have made before. Hosted by Andrew Tolley and Tibor Varady, whose experiences traverse cafe startup, management, training, retail, roasting, and leading diverse teams. We have a combined industry experience of over 30 years. We have been successful competitors, we are both past Chairs of the Barista Guild of Europe (as it was then). We are excited to help you navigate the dynamic world of coffee businesses.

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Sensory assessment systems in coffee: Filip Bartelak

Coffee Knowledge Hub

56 minutes 52 seconds

8 months ago

Sensory assessment systems in coffee: Filip Bartelak

Summary

In this episode of the Coffee Knowledge Hub podcast, Filip Bartelak discusses the complexities of coffee assessment, exploring both subjective and objective measures of quality. He shares his journey in the coffee industry, the evolution of sensory assessment systems, and the importance of understanding different coffee markets. The conversation delves into the Coffee Value Assessment System and the role of Q Graders in establishing a common language for coffee quality. Filip emphasizes the need for professionals to be well-versed in various assessment methodologies to effectively communicate and evaluate coffee quality in a global market.

Takeaways

Coffee assessment can be both subjective and objective.

Quality in coffee is defined by market preferences.

The Coffee Value Assessment System is a new standard.

Q Graders play a crucial role in coffee quality evaluation.

Understanding different coffee markets is essential for professionals.

Communication about coffee quality must be standardized.

The evolution of coffee scoring systems reflects market changes.

Subjectivity in coffee tasting can enhance the experience.

Training in sensory assessment is vital for professionals.

The future of coffee assessment will adapt to new trends.

Chapters

00:00 Introduction to Sensory Assessment in Coffee

02:55 Philip Bartolak's Journey in Coffee

05:25 Defining Quality in Coffee

07:11 Understanding Sensory Assessment Systems

09:43 The Role of Q-Grader and Coffee Value Assessment

11:58 The Evolution of Coffee Quality Definitions

14:14 Communication in Coffee Quality

17:16 Attributes vs. Quality in Coffee

19:05 The Paradigm Shift in Specialty Coffee

21:39 Cultural Perspectives on Coffee Quality

24:23 Subjectivity and Objectivity in Coffee Assessment

26:41 The Future of Coffee Quality Assessment

34:05 Understanding Sensory Assessment in Coffee

37:44 The Role of Training in Coffee Evaluation

42:37 Affective vs. Descriptive Assessment

42:44 Navigating Coffee Quality Standards

46:43 The Impact of Market Preferences on Coffee Quality

51:33 Addressing Quality Disputes in Coffee Contracts

52:47 The Future of Coffee Value Assessment