A Newly Published Book, 'Coffee Flavor Analysis for Coffee Tasting Barista and Roaster'
[ Lim Jong Hee 2017-08-21 ]  
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A professional book, 'Coffee Flavor Analysis for Coffee Tasting Barista and Roaster(Author An, Joong Hyuk)' has been published that provides the basic frame not only for the barista, roaster, researcher of R&D department, Coffee Factory QC, QA, but also to many coffee lovers.

A newly published book, 'Coffee Flavor Analysis for Coffee Tasting Barista and Roaster' shows general principles for basic nature and cognitive method of taste and flavor. By objectively analyzing various characteristics of coffee through this, it is effective design plan book that guarantees coffee scent, taste and quality simultaneously.

The first start of how the book was published was due to the development of COFFEEE FLAVOR MAP T100, the Coffee Aroma Kit. Even though Coffee Aroma Kit was excellent training tool for coffee flavor evaluation, there were many inquires from the students who did not understand the correct usage, having vague and difficulties about studying the flavor.

Therefore, as for the result to find the objective and scientific flavor evaluation method, the CEO as well as the Author An, Joong Hyuk(Co-founder of SCENTONE) has developed the Coffee Flavor Evaluation Method called 'SCENTONE BY PASS', using impression card.

Currently, more than 2,000 people has completed the SCENTONE COFFEE FLAVORIST curriculum globally, and with this evaluation method, it has participated to sensory evaluation part with Korea National Food Cluster, for new product development that is related to coffee.

Nowadays, the farm owners of production countries such as South America, Vietnam and Africa are showing a lot of interest to SCENTONE BY PASS. A farm owner that has received SCENTONE BY PASS education in Honduras has delivered his thought that, "I felt a lot of interest and was touched on SCENTONE's education, which is mainly aimed at finding the types of flavor and revealed degree of flavor of coffee itself".

The purpose of this book, 'Coffee Flavor Analysis for Coffee Tasting Barista and Roaster', is to give help to evaluate the coffee flavor more objective and scientific way based on the experiences such as industrial application process, education and practice in Korea and overseas that was progressed by SCENTONE.

The author Ahn Joong-Hyuk said, "I could confirm that there is a lot of interest into Coffee Flavor Analysis as the first edition was sold out within a week of its publish", and added "It is expected to become a base book for people aiming to do Coffee Flavor Evaluation by visualizing what is invisible, introducing theory and method how to objectify subjective feelings.

'Coffee Flavor Analysis for Coffee Tasting Barista and Roaster' can be purchased through on-line, general book stores, and it expects to publish English and Chinese version later on.

Global News Network 'AVING'
by Lim Jong Hee ( )

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