The smell of coffee is one of the great joys in this life. As professionals we take this important sensory aspect of coffee and build tools and protocols around it so we can fully and accurately assess a coffee's quality and ultimately serve something consistently wonderful to our customers. In order to do this we need to bring balance, calibration, and objectivity to the personal tastes and experiences we all bring to the cupping table.
Today we on the Rate of Rise series from Roast Magazine we will be diving into this subject of scent and calibration with the author of the Jan/Feb 2022 Roast Magazine article "Exploring Scent", Sandra Elisa Loofbourow!
Sandra is the Director of Coffee Content for The Crown, a certified Q Grader and Assistant Instructor, and a Q Processing Generalist. She brings with her a depth of experience as a roaster, green buyer, and barista. Sandra is co-host of the bilingual podcast Cafetera Intelectual and chair of the Good Food Awards Coffee Committee.
In this conversation we cover:
Links:
https://royalcoffee.com/the-crown/
https://www.cafeteraintelectual.com
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Related Episodes:
RoR #1: A Conversation w/ Anne Cooper of Equilibrium Master Roasters
RoR #2: Exploring Quality Control w/ Spencer Turer of Coffee Enterprises
RoR #3: Making Contingency Planning a Reality w/ Andi Trindle Mersch of Philz Coffee
RoR #4: Practical Thermal Dynamics w/ Candice Madison of Royal Coffee / The Crown Oak
RoR #5: Time and Color in Roasting w/ Morten Munchow of Coffee Mind”
RoR #6: Buying Less and Doing More w/ Ever Meister
RoR #7 Illustrative Sample Roasting w/ Mike Ebert of Firedancer Coffee Consultants
RoR #10 : What Your Broker Wishes You Knew w/ Scott Merle of La Minita Coffee