Coffee Tasting
커피의 향과 아로마, 산도, 바디, 단맛, 뒷맛을 체계적으로 평가해 품질을 판별하고 그 특징을 언어로 표현하는 역량입니다.
커피 테이스팅은 원두의 품종, 산지, 가공 방식, 로스팅이 만들어내는 커피의 특성을 감각적으로 파악하고, 평가하며, 소통하기 위해 미각과 후각을 훈련하는 전문 역량입니다. 커핑(Cupping) 프로토콜을 통해 향기, 아로마, 맛, 뒷맛, 바디를 체계적으로 분석하며, SCA와 Q Grader 자격 체계가 숙련도의 기준이 됩니다.
Industry-standard coffee education framework whose Sensory Skills module (Foundation→Intermediate→Professional) directly informs L1-L5 level boundaries and provides cupping protocol and sensory evaluation benchmarks.
Premier specialty coffee quality certification with a 6-day intensive course and 9 exams (physical evaluation, triangulation, technical cupping), defining expert competency benchmarks for L4-L6 checklists.
Canonical coffee textbook by the 2007 World Barista Champion covering production, processing, origin profiles, and brewing methods, reinforcing authority for L1-L4 origin knowledge and processing checklists.
SCA cupping protocol and Coffee Value Assessment (CVA) tool with specific evaluation attributes (fragrance, aroma, acidity, body, balance) directly informing L2-L5 checklist benchmarks and calibration design.
Peer-reviewed lexicon development study by World Coffee Research establishing 110 sensory attributes for brewed coffee evaluation, providing the academic foundation for L2-L5 flavor descriptor benchmarks and systematic vocabulary-building checklist items.
