WORKSHOP | Sensory Calibration Session (Registration Closed)
[Announcement of Sensory Calibration Meeting]
*Registration for this seminar has closed as it has reached its capacity.
Hello! Today we're announcing a workshop.
We will be hosting a "Sensory Calibration Session" with Mr. Sakata from KOTO COFFEE ROASTERS in Nara Prefecture, who won the JCRC2019 (JAPAN COFFEE ROASTING CHAMPIONSHIP).
This will be the first seminar of its kind to be held in Gunma Prefecture. We look forward to your application and hope you will take advantage of this valuable learning opportunity to learn together with roasters from both within and outside the prefecture.
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• Instructor: Masakuni Sakata
• Date and Time: Monday, December 1st, from 9:00 AM to around 5:00 PM
• Location: SHIKISHIMA COFFEE COUNTER
Address: JOMO Square 1F, 1-50-22 Furuichi-cho, Maebashi City, Gunma Prefecture
Public transportation access: 3-minute walk from JR Shin-Maebashi Station
Parking: JOMO Square Park (paid parking)
[Lecture Content]
• Sensory Calibration Meeting
Roast Defect
Tactile / Mouthfeel
Sweetness Development
Acidity Quality
The total number of cups is planned to be 39.
→This will be a calibration meeting aimed at improving the reproducibility of taste perception and establishing a common language for evaluation and taste standards.
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The following is a quote from Mr. Sakata:
in the first place
What does astringency taste like?
What does burnt food taste like? (Scorched)
It's flat, what does it taste like? (Baked)
In addition, there are conditions such as Over Development, Under Development, Dryness, Roughness, Harshness, etc.
First of all, even if you know the taste in words, you don't really understand it.
I've been struggling with this problem ever since I started roasting coffee beans and even after becoming a roasting champion.
About three years ago, after a disastrous result at the World Coffee Roasting Championship held in Milan, I keenly felt my own lack of skill and knowledge as a roaster, and invited Jake Hu, who served as the representative at that World Championship (*1), to Japan to give a roasting seminar.
*1 Jake Hu is a Taiwanese national who has served as head judge for the WCRC and WBrC for the past 10 years or so.
Before attending Jake Hu's seminar, I think very few people in Japan truly understood what a "roast defect" is.
The roasting logic (HOW) I learned in that four-day roasting seminar, and the ability to learn the different flavors (KNOW) using the sensory kit I'm using this time, have truly become a "Know-How" experience for me.
I hope this article will be a beacon of hope for those who are struggling with coffee roasting.
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