This is wonderful to read! I especially designed this training for all of my friends who held English as a Second Language. I will have more coming within the month. Please enjoy what is posted for now and keep up the great study! Adam.
Takayoshi Yamagiwa yes you are my friend. In fact I got busy with a consulting project and haven’t recorded (nor charged for$ any new content . Enjoy and keep up the great coffee work!
You can find this and more in the Sensory Pro Primer at: howtocoffeepro.teachable.com/p/sca-professional Depending on the quality/concentration of your quinine sulfate: the SCA Training guidebook provides a scenario for "Quality of Bitterness". *disclaimer* Ensure these are food grade quality from a reputable supplier. These need not be consumed. Check with a doctor or other professional if you have any food, allergy, or sensitivities of any kind. This is NOT a recommendation! I am not a food, drug or any other prescriber of practice. *disclaimer* You could choose to compare: 2 solutions with common bitter compounds found in coffee, coded for assessment. SAMPLES RATIO - CAFFEINE 0.5g/l - QUININE (quinine sulphate) 50ml of MS* plus 950ml water (e.g. 0.005g/l) MS*: 0.1g/L quinine sulphate
------ANNOUNCEMENT-------- Hi Friends! This is Adam. Thanks for watching. Please subscribe. Please ask questions in the comments - I reply to them all. First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1 And, big news! I’ve updated my Coffee Lab on at howtocoffeepro.com to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee. Second, course launch schedule for 2020. 23 Oct Live: Introduction to Specialty Coffee 09 Nov PreSale: Foundations Roasting + Brewing 01 Dec PreSale: Foundations Green + Sensory + Barista Jan 2021 Release x5 Intermediate Modules Details at: howtocoffeepro.teachable.com. Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer. Welcome to the Community, enjoy the Coffee Playground! PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1
That's a great point. Tea in the herbal, floral and delicate flavor aspects is certainly a positive descriptor! Aroma and flavor (aftertastes) with tea-like character can have a bouquet of beauty as that found in good Green, Black, Red, etc. teas. However, tea-like when used as an adjective or modifier for the body of a coffee should be negative. Meaning that the body is watery or too low. We want the body to be full and round, even when the flavors/aromas may be tea-like. Hope that helps and great questions.
Hi, I'm afraid you may have misunderstood the context that this is a sensory panel of tasting professionals where they should not use their eyesight to determine if the coffee looks dark or light... if the a beverage was red or purple.. if a cheeseburger looks tasty or not. "Blind tasting" also means that the sample set is randomly assigned for statistical relevance. That means if 12 people are able to consistently find the most bitter cup of coffee on a randomly assigned table placement then there is statistical validity to determine "that coffee is more bitter than the other coffees". We must keep tasting professionals "blind" in the professional use of the term meaning they have no sight or knowledge of the placement of food or beverage. Thanks for your question, but please be careful to understand the context before jumping to conclusions. Enjoy the learning and have a great day!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Today is 2023 and I just found your chanel ❤ thanks much for this free class ❤
You're so welcome!
Thank you for the education! Your English is clear, beautiful and easy to understand for me Japanese. I am looking forward to upcoming videos soon!
This is wonderful to read! I especially designed this training for all of my friends who held English as a Second Language. I will have more coming within the month. Please enjoy what is posted for now and keep up the great study! Adam.
Great job ❤
Thank you! 😄
Hi Coffee Friends! Adam here.
Let's keep growing and advancing in coffee together! Adam 黄朋
I hope I'm part of that 600 plus. Thanks!
Takayoshi Yamagiwa yes you are my friend. In fact I got busy with a consulting project and haven’t recorded (nor charged for$ any new content . Enjoy and keep up the great coffee work!
@@CoffeeTraining Thank you Adam. Great material to help me with learning!
Hi, for quinine sulfate, what is the water ratio?
You can find this and more in the Sensory Pro Primer at: howtocoffeepro.teachable.com/p/sca-professional
Depending on the quality/concentration of your quinine sulfate: the SCA Training guidebook provides a scenario for "Quality of Bitterness".
*disclaimer* Ensure these are food grade quality from a reputable supplier. These need not be consumed. Check with a doctor or other professional if you have any food, allergy, or sensitivities of any kind. This is NOT a recommendation! I am not a food, drug or any other prescriber of practice. *disclaimer*
You could choose to compare: 2 solutions with common bitter compounds found in coffee, coded for assessment.
SAMPLES RATIO
- CAFFEINE 0.5g/l
- QUININE (quinine sulphate) 50ml of MS* plus 950ml water (e.g. 0.005g/l)
MS*: 0.1g/L quinine sulphate
Are there other alternative for quinine and caffeine solution?
thank you very much
You're very welcome!
------ANNOUNCEMENT--------
Hi Friends! This is Adam. Thanks for watching.
Please subscribe. Please ask questions in the comments - I reply to them all.
First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1
And, big news! I’ve updated my Coffee Lab on at howtocoffeepro.com to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee.
Second, course launch schedule for 2020.
23 Oct Live: Introduction to Specialty Coffee
09 Nov PreSale: Foundations Roasting + Brewing
01 Dec PreSale: Foundations Green + Sensory + Barista
Jan 2021 Release x5 Intermediate Modules
Details at: howtocoffeepro.teachable.com. Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer.
Welcome to the Community, enjoy the Coffee Playground!
PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1
hmm I thought tea-like was a good descriptor for geshas.
That's a great point. Tea in the herbal, floral and delicate flavor aspects is certainly a positive descriptor! Aroma and flavor (aftertastes) with tea-like character can have a bouquet of beauty as that found in good Green, Black, Red, etc. teas.
However, tea-like when used as an adjective or modifier for the body of a coffee should be negative. Meaning that the body is watery or too low. We want the body to be full and round, even when the flavors/aromas may be tea-like.
Hope that helps and great questions.
thankyou!!!
Your welcome. I'm glad it may help you and your friends! Be sure to find the other videos on RUclips or our website and feel free to share : )
Thanks so much!
Your welcome and I'm so glad it's proving valuable to you!
Wow
edwin mwenda glad you find this helpful!
Hello Adams would like to meet you regarding more about coffee and SCA certificate
Hello sir kya be video Hindi bana sakte ho
Hi, sorry I only speak English and Chinese : )
“Blind” has nothing to do with knowledge or lack thereof.
Hi, I'm afraid you may have misunderstood the context that this is a sensory panel of tasting professionals where they should not use their eyesight to determine if the coffee looks dark or light... if the a beverage was red or purple.. if a cheeseburger looks tasty or not.
"Blind tasting" also means that the sample set is randomly assigned for statistical relevance. That means if 12 people are able to consistently find the most bitter cup of coffee on a randomly assigned table placement then there is statistical validity to determine "that coffee is more bitter than the other coffees".
We must keep tasting professionals "blind" in the professional use of the term meaning they have no sight or knowledge of the placement of food or beverage.
Thanks for your question, but please be careful to understand the context before jumping to conclusions. Enjoy the learning and have a great day!