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Extract Series TEMPLATE: COFFEE & MILK Extract Series TEMPLATE: COFFEE & MILK THaveaste andyou evercompa tastedre 3 d2i fmilksferent side sugars by sideat 3 anddiffe wonderedrent levels howof refinement, they could t henbe seeso different? how each sugar impacts the flavor of two or more coffees with different flavor profiles. Or had the same coffee at 2 different shops that use different milks and Materials:wondered whyRefined the cappuccinossugar, Turbinado highlighted sugar, Sucanat/Deme totally differentrera/Muscavado flavors? sugar, small tasting cups or spoons for sugars, small tasting cups for coffees, scales,In this exercise,grinders, you’llbrewing compare and service the taste for coof fmilksfees. from 3 different dairies. Prepare like a coffee cupping and have attendees taste with cupping spoons. PEachrovide of thea brief 3 milks introduc shouldtion be of prepared the exercise, cold briefly and steamed. describing Optional: the following: Also prepare each of the 3 milks as a cappuccino with the same coffee/recipe for each. • Why are we doing the exercise • What items will be tasted This exercise• What toworks reflect best upon if you as canyou’ includere tasting at least(sensory 1 totally sensa differenttions, intensity milk. vs. Non-homogonized,flavor) UHT Pasteurization, All Jersey Cows, or something attendees• Best might prac tnotices have for exe accessrcise to (tas att ingtheir o rcafé.der, tasting multiple times, tasting at different dosages) Materials: 3 different milks from 3 different dairies, cupping spoons, glasses Pforrocedu all milkres: samples, buckets for dumping, rinse water, towels, espresso machine equipment for steaming the milk and/or preparing coffee. 1. Taste the sugars. Provide a brief introduction of the exercise, briefly describing the following:• Refined Sugar - Full refinement, only sucrose is left. Immediate and intense sweetness. No flavor, just pure sweetness. Most cafés sell more milk than coffee so it makes sense to pay attention to your milk• Turbinado options whenSugar choosing- Has gone what thr oughyou use. first Why level care of r efinementabout developing (boiling your milkand palette?some centrifuging/turbina It helps you: tion). Some molasses content. Softer sweetness, not as immediate, but longer lasting, some deeper flavor notes• Choose from the molasses best Milk content. for your café. • Connect flavor descriptors with flavors in the cup. • SucanatNavigate / seasonalDemerera changes / Muscovado to Milk (pick flavor. one) - These are sugars p• Personalroduced f growthrom dehydrtated – compare cane to regular juice, nocoffee refinement tasting, o cupping.ther than dehydra• Any otherstion. youWild can fruit- thinklike of? and malty sweetness. Not immediately sweet but lasting flavor. Page 1 of 2 2.If desired,Taste two give (2) or a briefmore milkcoffees talk. wi tDiscussh differ enthomogenization, taste profiles, can the be 3 typesorigin, of ppasteurization,rocessing, or roast different differences. cows & diets, seasonal variation. •1. T Tasteaste t hethe co 3f feesmilks black cold and consider how the sweetness is different in each co• Whatffee. are the key flavors you taste? • How do the milks differ? • Try the same amount of each sugar in each coffee and consider how t2.hey Taste react the di f3fe milksrently .steamed • Again, what are the differences in flavor? • Test •to How see doat whatthey differdosage from the the taste cold of versionsthe sugar of overwhelms the same milk? the flavor of the coffee. 3. Discussion Notes 3. Discussion • WhatNotes: was the most surprising flavor realization to you? • What was the impact of any processing differences between • Diffemilks?rences in sweetness: intensity vs flavor • Sweetness• How didcomparison steaming to change coffees the (what flavor? coffees does the sweetness r emind• Howyou of?) might you use this information to make milk choices in your • Howcafé? sweetness is perceived? • Adding sweetener to coffees and how it changes the taste (dose) •4. T Furtheralking about Learning sweetness - GE103, with CP102, customers CP203 • The role of sweetener in the cafe • Roasting’s impact on sweetness • Brewing’s impact on sweetness 4. For further learning, please consider the following SCAA classes (scaa.org): • GE103 Introduction to Cupping • GE200 Introduction to Sensory Analysis • GE201 The SCAA Cupping Form & Peer Calibration • GE353 Flavor Wheel's Taxonomy: In Depth Study of Flavor Classification Page 2 of 2.
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