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    Schilling Quality Presentation

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    gcqri
    The document discusses the lack of understanding about what drives coffee quality and how to properly measure it. While specialty coffee is a major market, little scientific research has been done on cup quality. Some factors like altitude and variety are known to impact taste, but methods for sensory and laboratory evaluation of quality are inconsistent. With better research on genetics, agronomy, processing and storage, there is huge potential to differentiate coffee quality similarly to the wine industry and take it to new levels.

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    Schilling Quality Presentation

    Uploaded by

    gcqri
    138 views16 pages
    The document discusses the lack of understanding about what drives coffee quality and how to properly measure it. While specialty coffee is a major market, little scientific research has been done on cup quality. Some factors like altitude and variety are known to impact taste, but methods for sensory and laboratory evaluation of quality are inconsistent. With better research on genetics, agronomy, processing and storage, there is huge potential to differentiate coffee quality similarly to the wine industry and take it to new levels.

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    The document discusses the lack of understanding about what drives coffee quality and how to properly measure it. While specialty coffee is a major market, little scientific research has been done on cup quality. Some factors like altitude and variety are known to impact taste, but methods for sensory and laboratory evaluation of quality are inconsistent. With better research on genetics, agronomy, processing and storage, there is huge potential to differentiate coffee quality similarly to the wine industry and take it to new levels.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    138 views16 pages

    Schilling Quality Presentation

    Uploaded by

    gcqri
    The document discusses the lack of understanding about what drives coffee quality and how to properly measure it. While specialty coffee is a major market, little scientific research has been done on cup quality. Some factors like altitude and variety are known to impact taste, but methods for sensory and laboratory evaluation of quality are inconsistent. With better research on genetics, agronomy, processing and storage, there is huge potential to differentiate coffee quality similarly to the wine industry and take it to new levels.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 16

    Insufficient understanding

    of the mechanisms
    affecting quality coffee
    and
    measuring quality

    Turning coffee into wine


    The flow
    „ Expose the paradigm
    „ Describe what we know about cup quality
    „ Give you cup quality literature review draft
    „ Explain why the paradigm exists
    „ Discuss the need for better cup quality
    evaluation methods
    „ Discuss potential for huge cup quality
    improvements
    „ Explain why and how coffee will become the
    new ‘wine’
    Specialty coffee and
    coffee science
    disconnect
    Coffee Cup Quality

    The main specialty coffee market


    driver
    The Paradigm

    „ Despite the market’s ‘value’, precious


    little is known about coffee cup quality
    – And even less in the public domain
    What do we really know?

    „ There is variability for coffee cup quality


    – Coffees do taste different
    „ High altitude coffee tastes different than low
    altitude coffee
    „ Some varieties give different cup characteristics
    „ The country and region seem to influence the
    cup
    „ The digestive tracts of cats don’t seem to add
    any value to the cup
    „ Etc. etc....zzzzzzz
    Coffee quality research
    literature review
    Based on searching global scientific
    databases over time and space for
    research that has something/anything to
    do with...

    Coffee Cup Quality


    Why the extreme paucity ?
    „ Young industry: 15-20 years old
    „ Coffee cup quality variability exists at ORIGIN
    – Once the bean has been picked...not much left
    „ Origin research has mainly focused on yield and
    disease resistance improvement...not cup quality
    „ Most origin research infrastructures and capacities
    are challenged with a lack of necessary human and
    budgetary resources
    „ Coffee consuming countries have disparate
    specialty industries: not organized
    Coffee Cup Quality Evaluation
    “If you’re going to improve it, you got to be able to measure it”

    Sensory Bio-tech lab

    „ SCAA method „ NIRS


    „ CoE method „ GC
    „ ICO standards „ Lab measurements of
    „ “Q” method known ‘quality’ precursor
    „ Consumer panels compounds
    – Chlorogenic acid
    „ Expert panels
    – Citric acid
    „ Hundreds of ‘secret – pH
    and/or private methods’ – Sucrose
    The problem
    „ Current sensory
    methods are too
    variable to use for
    scientific purposes
    „ Current hi-tech
    methods are not well
    correlated to sensory
    methods
    Can we really improve coffee cup
    quality and take to the level of the
    wine industry’s level of
    differentiation?
    The Geisha-Esmeralda Story is just one confirmation
    The Geisha-Esmeralda Story
    „ Ethiopian land race growing as an
    accession in an arabica genetic collection
    „ Picked up by a curious producer who takes
    it to Panama, multiplies it and grows it out
    „ One day, somebody separates it from the
    others and tastes it
    „ It blows the sensory evaluation scores off
    the chart
    Exploiting natural genetic variability

    „ The Geisha is just ONE of thousands of land


    races that are out there
    „ Possibilities in cup quality differentiation are
    almost limitless
    „ The potential to push the quality envelope
    beyond our wildest dreams is REAL
    In addition to genetic variability...
    „ Agronomy: effects of fertilizers, spacing,
    exposure, pruning, mulching, etc....
    „ Processing: effect of pulping methods,
    soaking, strains of yeast in fermentation...
    „ Storage: effects of packaging materials,
    coffee seed research, gas treatments,
    shelf life work...
    „ Roasting and brewing research
    Summary

    There is an enormous potential to improve


    cup quality.

    Move over wine industry... You’re taking too


    much of sensory show.

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