120 veces visto

Classification of coffee by quality requires great practice even if it is not a science. The education of the palate is the main issue. Every organ or organic system is perfected by methodical use. The essential point is to know exactly the basic definition of each description and fix it, since each of them will influence the product price. A good classifier must have great acuity of senses. Sight, taste and smell are the most important to judge consistency of the bean. Touch serves to estimate its consistency. Even the ear is used to appreciate the state of drying by the noise that beans produce when they fall on each other. Cup tasting requires the use of the sense of taste, which must be the most developed to differentiate the various sensations.