What is one of the primary goals of discrimination testing in coffee tasting?

One of the primary goals of discrimination testing in coffee tasting is to distinguish differences between coffee samples. This type of testing is designed to assess how well a taster can identify and differentiate between the sensory qualities of various coffees. By focusing on the distinct attributes such as aroma, flavor, acidity, and body, professionals can evaluate how different processing methods, origins, or roast levels affect the overall sensory profile.

This approach allows tasters to provide valuable feedback on the uniqueness and characteristics of each coffee, essential for quality control, product development, and creating blends. In this context, distinguishing differences directly contributes to understanding a coffee's quality and can influence decisions in sourcing, blending, and improving coffee products.