Our guide to coffee tasting
Professional coffee tasters have to pass lots of exams and practical tests. Even then, it takes many years’ experience to become a respected, professional taster. Let’s go behind the scenes, into the inside world of coffee tasting.
Why do we use professional coffee tasters?
All respectable coffee companies have their own professional tasters. It’s the only way to guarantee quality and consistency. And we need highly trained tasters because coffee has so many complex tastes and smells.
How we ensure NESCAFÉ quality
After the harvest
After harvesting, coffee cherries go through milling. This gets rid of the outer fruit as well as the parchment-like skin around the bean. The end result is called green coffee, and quality-control at this stage is vital. Our experts work closely with coffee suppliers in all countries of origin. It’s the only way to make sure the coffee we use lives up to the world-famous NESCAFÉ name.
Before the coffee is shipped
Through a network of six specialist coffee quality-control centres around the world, we work closely with all our coffee suppliers. Together, we make sure the coffee has been stored and handled to high standards of hygiene. We also help coffee suppliers to work with the latest food safety measures. Finally, these specialist quality-control centres have professional tasters who thoroughly test the quality of our coffee before it is even shipped.
In our factories
Once the beans arrive at our NESCAFÉ factories, the final quality test takes place before the coffee is used to make your favourite NESCAFÉ.
There are professional tasting teams in every NESCAFÉ plant worldwide. Satisfying their expert taste-buds is just the last of many quality tests that help guarantee the fresh, delicious taste of every mug of NESCAFÉ.
How to become a coffee taster
You will need to pass lots of challenging tests and exams. It’s certainly not easy!
If you do some web research for coffee-tasting courses, you’ll probably find an organisation locally that can help you towards professional qualification.
You’ll need lots of dedication to study for and pass the exams and practical tests that will develop your tasting skills and coffee know-how.