KSU and WCR to develop a Dictionary of Coffee

Today, more than ever in the food sector, consumers are becoming more demanding and the sensory quality of a food product is considered one of the most important, if not the most determinant, influence of success in the market. As a result the food industry is increasingly using sensory analysis, the scientific discipline to evoke, measure, analyse and interpret the characteristics of a product through the senses. Coffee is no exception.

A sensory project which saw the development of a Dictionary Of Coffee was launched recently by World Coffee Research.

This non-profit organisation carries out research and development programmes for the coffee industry.

It looks to contribute to growth in the sector, protection and improvement in the quality of coffee, while improving the lives of families that produce it.

During a special workshop at Kansas State University, the current state of sensory tests for coffee was discussed.

The aim was to review the objectives of the project to initiate tasting protocols and engage stakeholders in the decision about the scope of the project and further develop the lexicon for analysing coffee.

In short, even for coffee there will be a sensory tool similar to those already developed by other industries such as whisky, beer, perfumes, and wine. All for the benefit of consumers.

After the sensory instruments have been developed for coffee, it will be possible to show varieties of this product so consumers can choose what best suits them.

The Dictionary of Coffee will be jointly developed by Kansas State University (KSU) and World Coffee Research (WCR).

It will be a master key for the evaluation of coffee by all professionals, contributing to an even better future for coffee used in all food markets.