The selection of the best qualities of raw coffee
Portioli’s coffee lab is responsible for researching, selecting and controlling the best qualities of raw coffee that will compose the "symphonic orchestra of flavors": the blend. To always guarantee a high level of raw materials, our quality laboratory carries out specific sensory analyses, established by an international protocol applied to the coffee market. It starts with visual analysis, then moves on to Brazilian-style tasting until the final evaluation of all the characteristics of a given batch of raw coffee. We usually analyze a sample of 300g as representative of a certain batch of raw coffee even before it is cleared for shipment with destination to our roastery.
Visual analysis
First, the size of the raw coffee bean is evaluated with a special sieve, called sifter, made by plates with perforated holes of different sizes. Next, each individual bean is observed and examined, with the aim of looking for and identifying any defects or anomalies with respect to international standards and Portioli coffee lab quality parameters such as: various impurities, broken, black, spoiled, immature, burned, fermented grains etc. Depending on the percentage of anomalies and defects found, a different grade is set. The grade that will be given to this visual analysis will then be added to the grade of the subsequent gustatory analysis.
Taste and olfactory analysis
The second stage is Brazilian-style tasting or cupping. This is an internationally used and recognized method to assess characteristics, quality and possible defects of raw coffee batches. Brazilian-style cupping involves a slightly lighter roast than espresso and a coarser grind, that is, a coarser grained powder than that used for mocha. It is important that the grinding is carried out separately for each cup. For this activity, our laboratory is complete with dedicated equipment, such as a roaster that can roast very small amounts of coffee and a specially calibrated grinder.
The phases
Infusion
After being roasted and ground, the coffee is steeped with boiling water.
Olfactory analysis
At this point one the Olfactory Analysis is carried out. Moving with the tasting spoon the “crust” of coffee that has formed on the cup, the first “volatile aromas” are assessed, that is, those fine and delicate scents that quickly dissolve and vanish in contact with the air.
Tasting
Once the correct temperature is reached, we proceed with actual Tasting of the coffee by "oxygenating", that is, sucking hard so that the input from the taste buds runs faster to the brain.
Organoleptic characteristics evaluation
During Brazilian-style tasting, another important stage is the evaluation of all the characteristics of the brew such as sweetness, acidity, fruity nuances, and honeyed, chocolatey, and spicy aromas. In detail, the tasting cycle consists of six stages:
Fragrance
Fragrance characteristics will indicate flavor tendency: a sweetish fragrance will indicate sour flavors, while a sour fragrance will lead us toward pungent flavors.
Aroma
We also analyze the aroma of the brew, which can vary from fruity to chocolatey to spicy etc. Each coffee possesses its own range of aromatic characters that distinguish it.
Taste
During the actual coffee tasting, we have the opportunity to discover all basic and secondary flavors. It is useful to remember that basic flavors perceived through the tongue are Sweet, Bitter, Sour, Salty and Umami.
Olfaction
Along with taste, olfaction is also evaluated. The combination of taste (liquid part) and smell (gaseous part) will reveal the characteristic flavor of each origin.
Aftertaste
Aftertaste is the sensation that lingers on our palate after tasting. Some components of flavors left by the aftertaste may remind us of flavors such as chocolate (sweet) or spices (cloves and pepper).
Body
To complete tasting, we determine the body of the brew, which comes from the oiliness and viscosity that together set the body of the coffee.
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