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1. General Coffee Knowledge Test (60 minutes – one test)

The objective of this test is to examine the level of general coffee knowledge in the categories of cupping/grading, roasting, brewing and growing/harvesting/processing This exam contains 100multiple-choice questions. The test subjects respond by drawing a circle around the correct answer.

커피에 관한 일반적인 상식문제 이다. 컵핑, 그레이딩, 로스팅, 추출, 커피의 추수, 생산방법에 관한 100문제가 사지선다형으로 출제된다.(컵핑 프로토콜, 그린그레이딩 프로토콜을 암기해야 한다.)

2. Sensory Skills Test (60 minutes – one test with two parts)

This exam is made up of three parts and the objective of this test consists of having the test subjects identify the solution tastes and intensities in three different formats. The tastes they have to identify are salty, sour and sweet at three different levels of intensity. The test subjects are given two opportunities to pass this exam.

신맛, 단맛, 짠맛의 맛을 맞추고 강도를 맞추는 시험이다.(레몬, 설탕, 소금을 물과 섞어서 연습해 보도록 한다.)

Part I – Reference Set Identification

Tests subjects are given the taste types asked to rank the samples in increasing intensity levels of tastes. There are three different taste types: sour, sweet and salty. There are three different intensities levels (low, medium, high) of each taste – 3 sets / 3 levels – each presented separately. 3가지 (신맛, 단맛, 짠맛)맛의 타입은 주어지고 맛의 강도(I, II, III)를 맞추는 연습이다.

Part II – Blind Set Identification

Tests subjects are asked to identify the taste and intensity levels of each of nine samples. There are three different tastes: sour, sweet and salty. There are three different intensities levels (low, medium, high) of each taste – 3 sets / 3 levels – all presented simultaneously. Test subjects will need to identify the taste by filling in a blank and identity the intensity by drawing a circle around the intensity (I, II, III) of that particular taste.

파트I에서 나온 솔루션이 반복되어 9개의 컵이 출제 된다. 이중 각각의 맛의 타입을 맞추고 단계를 맞추도록한다.

Part III – Mixture Set Identification

Test subjects are asked to identify the taste and rank the intensity of each of eight mixtures. Each mixture will have two or three different tastes in one, two or three different levels of intensity. There are four mixtures with two different taste types and four have three taste types. Test subjects will identify the taste and intensity by drawing a circle around the correct level (I, II, III) in the correct column (sweet, salty, or sour).

총 8개의 컵이 출제된다. 이중 4컵은 2가지의 맛을 섞었고, 4컵은 3가지의 맛을 썩었다. 각각의 컵의 맛의 타입과 단계를 맞추도록 한다.

3. Cupping Skills Test (60 minutes for each test – four tests)

There are four cupping sets covering natural, washed mild, East African, Asia coffees. The objective of this exam is to test the individual’s knowledge of the SCAA cupping protocol and cupping form, and to measure the individual’s ability to cup and rate coffee flavor attributes in a consistent manner.

컵핑 프로토콜을 완벽하게 암기하여 그 방법을 익히도록 한다.

4. Olfactory Skills Test (25 minutes for each test – four tests)

The objective of this test is to evaluate the individual’s ability to recognize 36 common aromatic scents often found in coffee’s fragrance, aroma and nose. This test is given in four sessions, one for each aromatic group of nine scents. These are categorized into four basic groups: Enzymatic, Sugar Browning, Dry Distillation and Aromatic Taints. Test subjects have to match six number vials to their corresponding alphabetic vials among the nine vials in their aromatic group. Secondly, test subjects have to identify the name of three specific scents in each category and write their names in the space provided.

Le Nez du Cafe - set of 36 aromas (아로마 킷 구매 추천-아마존닷컴)

Le Nez du Café 36 arômes Révélation en français

르네뒤뱅 커피 아로마키트 36종 (아로마 킷 구매 추천-쿠팡닷컴)