1 – Olfactory sense

• Anterior and retronasal olfaction, feeling the flavor of coffee
• Retronasal olfaction: the difference between feeling aroma and flavor
• The mechanism and influence of olfaction
• The influence of threshold and concentration on flavor, four types of threshold
• The difference in the perception of aroma substances before and after dilution

2 – Tasting coffee aroma

• Dry aroma and wet aroma
• Taste sensory perception, taste buds sense sour, sweet, bitter, salty and fresh
• Definition of flavor

3 – Altitude and flavor

• Altitude and flavor, flavor characteristics of coffee beans at high and low altitudes
• The impact of planting on flavor: photosynthesis, temperature difference between day and night
• The impact of latitude, altitude, and shading on the chemical composition and processing quality of coffee beans
• The content of substances in washing and sun drying at different altitudes
• The performance of sucrose and acidity at different altitudes in shaded and non-shaded areas

4 – Processing

• Treatment method focus: Fermentation
• Microbial control of fermentation: reactants and conditions
• Fermentation effect
• Water washing and sun-dried fermentation
• Pre-fermentation, yeast inoculation, carbon dioxide maceration…
• Self-induced fermentation of peeling and full sun-dried

5 – Roasting and flavor

• Changes in baking
• Roasting degree and flavor
• Flavor Development at Each Stage of Roasting

6 – Water activity

• Definition of water activity
• Classification of water in food
• Testing of water activity and food preservation
• Water activity and moisture content

7 – Use of cupping tables

• CoE Cupping Scale
• SCA Cupping Scale
• SCA New Cupping Scale
• World Brewing Championship Sensory Scoring Scale
• Flavor Wheel

8 – Cupping & data analysis

• Cupping coffee at different altitudes
• Cupping coffee of different varieties
• Cupping coffee of different processing methods
• Sensory calibration and objective description
• Assessment