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Hotline: (+84) 989 959 548 - (+84) 866 509 388

Address: Floor 7th, 127A Bui Thi Xuan Street, Hai Ba Trung Dist, Hanoi 

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SCA Professional Series

Specialize Master Class

Sensory by Dr. Manuel Diaz

Roasting by Dr. Manuel Diaz

Sensory & Extraction, Train the Trainer by SK Leng & Caden

Processing Class by Dr. Manuel Diaz

Course Overview

We explained extraction relationships and techniques in managing Pressure - Flow Rate - Resistance - Temperature - Agitation.

Briefly explained grinder technologies, particle distribution deviation and burr gap fluctuation during grind-stop-grind-stop cycle, and how these factors relate to extraction.

We experimented how to use simple techniques to trace solubility of different compounds in a coffee beverage, thus enabling us to do selective extraction for better flavours clarity.

We explained different degree of Cellular Extraction Resistance and how it contributes to different Taste Balance.

Took some time to split open TDS and Taste Balance (Sweet-Acidity-Bitter) into individual components and experience them independently, followed by sensing them in the coffee beverages.

We identified these compounds by their unique sensory signature to benchmark roast development and evenness.

In sensory, we went beyond identification, and into tracing flavours to the source, then examined how to selectively extract more or less.

We traced flavour issues to brewing, roasting, drying, processing, harvesting, growing, soil nutrition and few others.

What were shared had been well implemented and tested at cafe level in the last 2 years.

Shed some lights on how to implemented these ideas and systems at the cafe.

The most important thing for the class is - How to Communicate really complex coffee ideas and technical concepts in the simplest fashion so that a 6 year old can understand.

Course Outline

6 hours per day, 4 days in total.

Lesson 1

  • INTRODUCTION FLAVOUR SENSORY DYNAMICS

    • Structure of SCA Taster's Flavour Wheel

    • Difference between Flavour-Taste-Tactile.

    • Visualise Flavours.

  • WATER SYSTEMS & DESIGN

    • Minerals Composition & Characteristics.

    • Hardness.

    • pH & Alkalinity.

    • Water Tasting.

    • Water System Design.

    • Profiling Flow Rate.

    • Profiling Pressure.

    • Profiling Agitation. ​​​

Lesson 2

  • COFFEE BEAN MODELS

    • Building Coffee Beans Models.

    • Map each brewing variables and how to prioritise them.

    • How coffee gases and solids behave or interact with water in microscopic space.

    • Grind Size and Particle Shapes.

    • Basic Microfluidic, Macrofluidic and fluid dynamics in Roasting & Extraction.

  • EXTRACTION

    • Clean, Clear & Complex.

    • Gaseous ‎Resistance vs Water Pressure/Agitation.

    • Measuring Coffee Extractability.

    • Formula for extractability and adjusting TDS.

    • TDS & TSS. HUMAN PHYSIOLOGY

    • Flavour - Single/Multi-compounds.

    • Sensory nerve signalling bandwidth.

    • Relationship of SOUR - BITTER - SALTY - SWEET - UMAMI, plus more.

Lesson 3

  • COMPLETE DIMENSIONS OF COFFEE ACIDITY Intensity, Dryness, Length, Sparkling Sensation and other sensations.

    • Carbonic Acid

    • Malic Acid

    • Citric Acid

    • Acetic Acid

    • Phosphorus Acid

    • Quinic Acid

    • Tartaric Acid

    • Succinic Acid

    • Lactic Acid 

    • Caffeic Acid 

    • Chlorogenic acids

    • Techniques to manage coffee acidity beyond roasting.

    • Acids decomposition Temperature in Roasting

Lesson 4

  • SWEETNESS DEVELOPMENT COMPLEXITY

    • Colour

    • Molecular Structure - Soft / Hard.

    • Aroma Intensity & Molecular Weight

    • Sweetness

    • Length & Finishing

    • Weight

    • Balance & Pleasantness 

    • Acidity

    • BITTERNESS

    • Burnt Sugars

    • Burnt Cellulose

    • Other Compounds

    • Haptic Bitterness

    • Thermal Bitterness

  • BASIC COMPOSITION OF FRUITINESS IN COFFEE 

    • Developing Fruitiness on the Table.

    • Taste Balance of an Unripe vs Ripe Fruit.

    • Compounds develop at different Rate in Roasting.

  • VOLATILITY, FLAVOUR SENSORY ARITHMETIC & BLENDING

    • Teas Cupping.

    • Coffee Cupping. 

    • Chocolate Cupping.

    • Complex Sugars.

    • Complex Acids.

Course Speaker

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  • An important contributor to the Asian coffee market

  • 20 years experiences in coffee industries, focus on sensory skill, extraction and brewing

  • ​He established a research center that focuses on coffee, chocolate and tea on 2015 in Penang, Malaysia

Instructor

SK LENG

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  • Lead Instructor at D'codeS

  • Authorized SCA Trainer, Q Grader, R Grader

  • 10 years experiences in coffee industries

  • ​Focus on Sensory skill, Extraction and Barista

Instructor

CADEN LEE

AFTER CLASS

After the class, you will be awarded:

D'codeS Attendance Certificate

Please Ask D'codeS!