Sensory assessment systems in coffee: Filip Bartelak

SummaryIn this episode of the Coffee Knowledge Hub podcast, Filip Bartelak discusses the complexities of coffee assessment, exploring both subjective and objective measures of quality. He shares his journey in the coffee industry, the evolution of sensory assessment systems, and the importance of understanding different coffee markets. The conversation delves into the Coffee Value Assessment System and the role of Q Graders in establishing a common language for coffee quality. Filip emphasizes the need for professionals to be well-versed in various assessment methodologies to effectively communicate and evaluate coffee quality in a global market.TakeawaysCoffee assessment can be both subjective and objective.Quality in coffee is defined by market preferences.The Coffee Value Assessment System is a new standard.Q Graders play a crucial role in coffee quality evaluation.Understanding different coffee markets is essential for professionals.Communication about coffee quality must be standardized.The evolution of coffee scoring systems reflects market changes.Subjectivity in coffee tasting can enhance the experience.Training in sensory assessment is vital for professionals.The future of coffee assessment will adapt to new trends.Chapters00:00 Introduction to Sensory Assessment in Coffee02:55 Philip Bartolak's Journey in Coffee05:25 Defining Quality in Coffee07:11 Understanding Sensory Assessment Systems09:43 The Role of Q-Grader and Coffee Value Assessment11:58 The Evolution of Coffee Quality Definitions14:14 Communication in Coffee Quality17:16 Attributes vs. Quality in Coffee19:05 The Paradigm Shift in Specialty Coffee21:39 Cultural Perspectives on Coffee Quality24:23 Subjectivity and Objectivity in Coffee Assessment26:41 The Future of Coffee Quality Assessment34:05 Understanding Sensory Assessment in Coffee37:44 The Role of Training in Coffee Evaluation42:37 Affective vs. Descriptive Assessment42:44 Navigating Coffee Quality Standards46:43 The Impact of Market Preferences on Coffee Quality51:33 Addressing Quality Disputes in Coffee Contracts52:47 The Future of Coffee Value Assessment