Photograph of Edouard Thomas courtesy of Nespresso
What got you started in being a Coffee Sensory Expert?
I was interested in Food Science and Technology, with a natural love for coffee. This led me to explore the relationships between coffee and the human senses. There is a certain thrill to be discovering all the complexities surrounding this one ingredient.
What does a Coffee Sensory Expert really do?
The Coffee Sensory Expert needs to be able to understand the many taste variations of coffee, as well as to have the appropriate vocabulary to describe them. There are general descriptors which are appropriated from wine tasters but there are some specific to coffee, such as the bitterness or the roasted flavours. The Coffee Sensory Expert then has to be able to harmonize coffee with other food types and dishes to maximise the pleasure for the diner.
How do you become one?
A lot of experience in tasting coffee is definitely needed, You also need to have the necessary background in tasting, whether as someone from the food science industry or a qualified wine sommelier.
Can you give us a glimpse of your daily life at work?
Mainly a lot of coffee tasting for sure, but done in a blind tasting style to be impartial. A lot of experimenting on coffee combinations and thinking up of new descriptions and elaborations for the tastes. Roasting techniques are also developed and refined upon to release the subtleties in the coffee beans. Variables in coffee tasting and matching are also explored. Maintaining the level of expertise as well as developing a pool of people to become future Coffee Sensory Experts.
What are your biggest challenges?
My biggest challenge is to remain objective in the face of tasting so much coffee, otherwise bias might be accidentally introduced. Even if a particular coffee blend is preferred, others must be objectively analysed.
What is the fondest memory you have of being a coffee sensory expert?
The initiation into the world of coffee, to find out that there is a vast amount of different sensations possible from coffee. It is like there is a whole new world waiting out there for discovery. Another fond memory is tasting coffee that really appealed to me – coffee with strong body but yet with elegance, no aggressiveness in it.
What do you think are the benefits of drinking coffee?
coffee is a universal drink, everyone is familiar with it and it has become a social activity that lets people get together, providing unity.
What is your favourite coffee place?
Any place that can provide me a surprise, having coffee with a distinct and well-balanced taste. Also a coffee place that has a good value chain, from the roasting of the beans to the presentation of the coffee at the end.
What is your favourite coffee drink? What do you think are the latest trends in coffee?
My favourite coffee drink is the ristretto. It has a strong personality but yet a dense and smooth crema. The latest trends in coffee is an increase in the awareness about coffee tastes.
How do you keep yourself updated in the coffee industry?
Through sharing with other coffee experts and lovers, communicating and receiving feedback through outreach sessions such as the Coffee Sommelier Program. Also, by attending conferences and symposiums on coffee.
*The Nespresso Coffee Sommelier Campus was launched as part of a global initiative aimed at building additional coffee knowledge while facilitating coffee culture among professional sommeliers. The training is based on the complete methodology and standard for tasting coffee - the Nespresso Coffee Codex - which has been designed to expand the repertoire of the sommeliers’ coffee knowledge, guiding them towards offering unique flavor experiences in the fusion of all food and beverages served throughout the meal.
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