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Flavor Kit {coffee} - 21 references - ENGLISH
  • Flavor Kit {coffee} - 21 references - ENGLISH

    Are you a coffee professional and want to get sensory training from standardized references?


    Then you need to know our Flavor Kit!It was developed in collaboration with the Chemistry Dept. of UFMG (Universidade Federal de Minas Gerais - Brazil).


    The Flavor Kit is a training tool to identify FLAVOR notes - that is, its reference will be added (dripped) into the coffee to identify FLAVOR notes and not only aroma.


    Training with the Flavor Kit allows the correct identification of aroma and tasting notes that are associated with coffee quality characteristics or its flaws. And now our Flavor Kit {coffee} has gained new formats! You can assemble your kit little by little.


    The Flavor Kit counts for 21 flavor references:

    141 – Banana
    437 – Pineapple
    283 – Cloves 
    875 – Floral (sweet)
    061 – Fresh peas 
    376 – Cucumber 
    742 – Moldy bread 
    632 – Hazelnut
    075 – Rubber 
    619 – Medicinal (rioysh)
    104 – Cereal
    312 – Peach 
    081 – Cherry
    819 – Under-ripe 
    189 – Lemon
    917 – Orange
    292 – Chocolate
    121 – Vanilla
    594 – Caramelized sugar 
    791 – Aged cheese 
    643 – Apple 





    Option 1: Exercises with aromatic family

    Option 2: Crossmodal factor in the perception of basic tastes

    Option 3: Change in the concentration of flavors


    • This first option for using your flavor kit aims to present the aromatic families in the material to identify specific flavors. The exercise here is recognition and memory.

       1) Choose references that are in aromatic families. The families present in our kit are:

      FRUITY (cherry 081, peach 312, apple 643, orange 917, Lemon 189, and pineapple 437);

      SWEETS/CEREALS (caramelized sugar 594, toasted hazelnut 632, vanilla 121, cereal 104, and chocolate 292);

      GREENS/VEGETABLES (fresh peas 061, under-ripe 819, cucumber 376);

      FLORALS (sweet floral 875);

      SPICES (cloves 283);

      DEFECTS (rubber 075, medicinal/rioysh 619, moldy bread 742, and aged cheese 791)

      2) When assembling your table, we suggest that you follow the order of tasting the families as follows:

       fruity > sweets/cereals > florals > greens/vegetables > spices > defects.

       3) In each family, consider the following attributes: sweetness, body texture (clean, velvety, rough), and acidity.

      It is common for sweeter notes to change the perceived body of your base coffee, and notes with less sweetness (such as green/vegetable notes) are associated with coffees with less body and sometimes more astringency.

      For example, while tasting the fruity flavors, notice the change in body and acidity sensation when comparing cherry-flavored coffee (081) and orange-flavored coffee (917).

      With cherry (081) the coffee becomes more viscous, and the perceived body is denser, while coffee with orange (917) will have a more balanced sweetness in addition to more acidity.

      4) Defects, as they are very intense and negative notes, must be tested last in a training session.

      When assembling the training for such references, it is interesting to follow the tasting sequence: moldy bread (742), aged cheese (791), medicinal/rioysh (619), and rubber (075).

      The beverage's body completely changes with the addition of off-flavors, and you will find that the harshness of the body increases along with the bitterness. The defects also completely diminish the perception of acidity and sweetness.

    R$ 1.400,00Preço
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