What’s the first thing that comes to mind when you hear the word sommelier? Sure, wine. But the sommelier course is also widespread for other foods and beverages. This also applies to the popular hot beverage, coffee. We will tell you what characterizes the coffee sommelier and why the course is becoming increasingly popular.
An excellent nose and the passion and love for coffee – that is the be-all and end-all of every coffee sommelier. He is a specialist in coffee and an expert in sensory and enjoyment. The coffee sommelier forms the sensory counterpoint to the barista.
What is the difference between a coffee sommelier and the barista?
In contrast to the barista, a coffee sommelier has in-depth knowledge of the sensory properties of the coffee. The sommelier evaluates the quality and taste of the coffee. As a master of smelling, tasting and judging the coffee, a sommelier is also familiar with the different grinding degrees. A barista, on the other hand, is the expert and specialist in the artistic preparation of various coffee specialties.
Tasks of a coffee sommelier
There are certain prerequisites for working as a coffee sommelier. A coffee sommelier has in-depth knowledge of the botany, cultivation, preparation and processing of coffee. By learning the basics of coffee roasting, characteristics of the individual coffee growing regions and the sensory assessment of coffee, the coffee sommelier forms the perfect link between the coffee producer and the barista.
Of course, coffee sommeliers also conduct coffee tastings. With the so-called “cupping”, each cup of coffee is evaluated according to objective criteria. In addition to the aroma, the mouthfeel and the aftertaste play a decisive role.
Many coffee schools offer courses to become a coffee sommelier. The course is particularly suitable for quality assurance employees, coffee roasters or anyone who enjoys coffee. Basic knowledge and previous knowledge in the field of coffee botany, processing and preparation should be available. The focus of the seminar is on sensors and cupping. It is important to recognize, compare and evaluate the aroma and taste of coffee professionally during a tasting.
Contents of the coffee sommelier course
Cultivation areas and their varieties
Cultivation, harvesting and processing of a coffee plant
Different types of coffee in the world market
Green coffee trade, evaluation, green coffee errors
Coffee processing processes (decaffeination, gentle coffee)
Roasting Basics
Focus: sensory analysis – taste, aroma, flavor
Focus: Cupping – professional tasting and rating of coffee
Preparation of coffee specialties with alternative brewing methods
Conclusion: Both a barista and a coffee sommelier are specialists when it comes to coffee. In contrast to the barista, the focus of a sommelier is on the sensory and tasting of the coffee. Different aromas and nuances must be recognized and evaluated.
