So that in your work you can train your sensory perceptions, learn these solutions and place these solutions blindly.

This hands-on exercise will give you an opportunity to test how objective your sensory analysis is, and this is the main step to immerse yourself in working with coffee and your sensitivity.

Take a bottle of concentrate, add 3 pipettes of concentrate to a cupping cup — the solution is ready!

* If you find it difficult to recognise, add another drop. But if you want more difficulty, then reduce it.

Use cupping spoons for tasting and start it up, I recommend making introductions for the first round, recording the sensations, and then trying to put it blindly (ask a friend to code the container with the liquid).

A sour taste is associated with the pH of a liquid.

When tasting, the glands located in the oral cavity secrete several different secrets — mucous salivary glands are located at the root of the tongue, hard and soft palate.

Provides freshness and stimulates appetite. Most often it is associated with lemon or vinegar.

Saltiness is due to the presence of sodium ions, found in foods from salmon to potato chips. Enhances the flavor of food.

Historically, bitter taste has been associated with an unpleasant sensation, and with the health risks of certain plant foods. Bitterness, sometimes perceived as harsh or unpleasant, is found in coffee and tonic (quinine), citrus peels and unsweetened cocoa, as well as some herbs such as dandelion and chicory.

The association with something unpleasant is felt at the root of the tongue.

Umami (Japanese for "pleasant taste") is the name for the flavoring sensation produced by free amino acids, in particular glutamic acid, which can be found in fermented and aged foods such as parmesan and roquefort cheese, soy and fish sauces. They are also found in a large number of unfermented foods, such as grapes, broccoli, tomatoes, mushrooms and, to a lesser extent, meat.

The human tongue has L-glutamate receptors, which is why scientists consider minds to be separate from the salty taste.

Sweetness is usually associated with the presence of sugars, but the same sensation arises from glycerin, certain proteins, amino acids (aspartame). Association with something pleasant.

Is addictive ;-)