Coffee Tasting Coffee tasting, called cupping, is the art and skill of exploring the aroma, flavor, mouth

feel and overall quality of a coffee. Cupping coffee is a daily ritual at premium coffee shops. It helps maintain consistency among award-winning lineup of coffees, gives an opportunity to sample potential new blends, and keeps the organization energized, excited and totally engaged with its product. Its also a great excuse to have a cup of coffee. Cupping is a fairly regimented and structured process, practiced identically by professional cuppers across the entire coffee industry. It's akin to a sommelier discerning the components of a fine wine; however, cupping depends upon many controlled variables built into the process. Each sample is cupped exactly the same way: 1. Fragrance analysis of the dry, freshly roasted, freshly ground coffee. 2. Five ounces of hot water, between 195F and 205F, is added to 8.25 grams of coarsely ground coffee. Coarse is a standard of coffee grind, a uniform 1000- micron particle size. 3. Aroma analysis for one to two minutes. 4. Breaking of the "crust" of floating coffee grounds with a preheated spoon and additional aroma analysis as the spoon is pushed to the bottom of the cup. 5. After the coffee has cooled slightly, the spoon is used to scoop out enough coffee for sampling. The coffee is quickly and quite literally slurped off the spoon and aspirated over the entire tongue. 6. After the coffee has cooled more thoroughly, the slurp and aspiration are repeated. 7. The coffee is critiqued for a dozen characteristics including its aroma, flavor, acidity, aftertaste and body. The job prospects in coffee are as exciting and varied as its myriad flavours. You could become a coffee taster, brewer, trader, quality controller, roaster, plantation manager or even set up your own venture as a caf owner. Demand for skilled professionals have increased tremendously in the areas of coffee brewing, vending and merchandising with the growth of coffee chains across the country, observes Jawaid Akhtar, chairman, Coffee Board of India, Bangalore. According to coffee industry estimates, the number of coffee chain outlets in the country is likely to increase by another 5,000 in the next few years from the present 2,000 shops, leading to a further demand for over 30,000 professionals. Several foreign cafe chains too are waiting in the wings to tap the market, currently valued at an estimated Rs 1,000 crore and growing by 40 per cent annually. Actually, the number of people working in the coffee industry is much more. Coffee cultivation, which is highly labour intensive, supports around 550,000 jobs. An equal number of people contribute in related fields of the coffee value chain processing, marketing, trading, exports and retailing. So what should you do to be a part of this growing industry? You could start by working as an apprentice to a coffee expert. Another option would be to take up a course in coffee quality management offered by the Coffee Board. There are also some coffee labs that offer certificate courses but theres nothing like learning on the job, says Sunali Menon, Asias first woman coffee taster and owner of Coffelabs, Bangalore.

A background in science helps. One should have an inborn acuity of taste, a good memory, concentration ability, and excellent communication skills, notes Menon. To begin with, one should first develop skills in coffee tasting or cupping to discern the qualities of coffee such as the aroma, acidity and richness. It is a highly skilled job and the industry needs professionals who can develop and evaluate coffee quality, says K. Basavaraj, quality specialist, Coffee Board, Bangalore. The inputs provided by a coffee taster are of critical importance as they give growers an idea of what their coffee tastes like and how they could improve the taste. A coffee taster is involved right from the procurement of coffee beans to roasting, grounding to packaging, keeping track of the production quality. Sometimes, he or she has to give his or her inputs to the marketing team about the quality of the product. It is a job that entails certifying coffees for export, selecting them for buyers, training coffee farmers and preparing blends for cafes. Some specialty tasters are also involved in discovering and refining coffee beans, says Ramakant Kumar, an assistant manager, quality control, at Lavazza, the Italian coffee major. Opportunities for coffee professionals extend beyond sampling different varieties of the beverage and certifying their quality. They are often required to travel to coffee farms within the country such as in Chickmagalur, Hassan and Coorg districts of Karnataka, Salem in Tamil Nadu and Wayanad in Kerala or abroad as in Indonesia, Vietnam, Brazil, Ethiopia, Jamaica and Hawaii. Theres never a dull moment in this profession. You are always discovering something or the other and each day is a new beginning, points out Binesh George, a trader at ECom House, Bangalore, a commodity trading organisation, who frequently visits coffee plantations in Vietnam and Indonesia. George, who has a degree in computer science and a masters in management, drifted into the profession after he responded to an advertisement by the Coffee Board to train in coffee quality as he wanted to do something different. But hes never regretted the decision. It may not be the most paying of professions but it is certainly quite fulfilling and enriching. I am still learning new things every day, he adds. So what does it take to succeed in this profession? A passion for coffee, dedication and hard work, says Menon. A beginner can expect to earn around Rs 20,000 to Rs 40,000 a month. Earnings increase with experience and a person with 10 to 15 years in the industry can easily command a salary above Rs 1 lakh a month. There are foreign companies which pay much more, observes Basavaraj of the Coffee Board. But if you think the coffee industry is all about glamour and a high-profile lifestyle, think again. It is not as hunky dory as it appears. It is a very painstaking profession as you have to go by each and every bean. A slight mistake on your part can cost your company dearly. But if you are sincere and careful, you can rest easy. For there is no other business like coffee business, maintains George. So just count your beans and gear up for a heady start. Cheers! MOOLAH MATTERS Entry level

Rs 20,000 to Rs 40,000

Mid level

Rs 80,000 to Rs 1.5 lakh

Senior level:

Above Rs 2 lakh WHAT YOU BECOME:

Coffee taster Brewer Grower Trader Quality specialist Plantation expert BEAN THERE, DONE THAT Ramakanth Kumar, Assistant manager, quality control, Lavazza

My day begins by checking emails around 9.30 am, after which starts my coffee tasting session. Around 10.30 am to 11.30 am, I have a talk with those involved in roasting and blending. Around 12 pm to 1.30 pm, I complete documentation work regarding production quality. After a half an hour lunch break, I again go for another round of coffee tasting between 2 pm and 3.30 pm. Then I quickly conduct a review meeting or discussion with my colleagues. I am usually through by 6.30 pm. Case Study: Making disabilities work Employing people with disabilities is now an accepted phenomenon in many organisations today. Chaitrali Sardesai taps the positive side of doing so People with special needs can be a boon to organisations with their own specialities. Hiring them can help organisations discover a group of non-traditional but skilled employees in their office. Special ability It is often seen that people tend to focus more on the disabilities of special people than their expertise. Infact, those with disabilities are very skilled and sincere at work. They work hard and try to successfully deal with their challenges to achieve independence through their work. Says K Ramakrishnan, president, Cafe Coffee Day (CCD) which employs people with disabilities as 'Silent Brew Masters', "Silent Brew Masters have a sharp sense of smell and vision which ensures the most appealing taste of coffee. Moreover, they are seen specialising in this field because they have an aptitude for brewing". What truly sets the silent brew masters apart is their value for the position they have been given and not taking things for granted. The authorities here feel happy to see the enthusiasm with which they contribute to bringing satisfaction to their customers with their coffee making skills. They are an integral part of the cafe's environment and are valued immensely.

CCD established a Vocational Training College at Chikmaglur, Bangalore to impart quality education to needy students from less fortunate economic backgrounds, who on successful completion of their courses in hotel management, are employed in CCD outlets across the country. During this initiative, they realised the value it was adding to the lives of the underprivileged and decided to do something for the differently-abled individuals as well. Thereafter, they started hiring disabled candidates by creating a special induction programme, designed to help them use their strong sense of smell, vision and taste effectively. Handle with care Employers should be very careful not to hire them for mere sympathy since they are as efficient and intelligent as the others. "At HCL, we believe that hiring people with special needs who command competencies and promise potential and value to our organisation, can definitely translate itself to a competitive edge for us. Since we actively welcome qualified people with special needs into the folds of our organisation, we continuously strive to institute policies, infrastructure etc to make our work environment more welcoming and conducive for such people. This, in turn, has translated to increased inclusiveness at the organisational level and helped us in our journey of becoming an employee first organisation" shares Srimati Shivshankar, associate vice-president, Diversity and Sustainability at HCL Technologies. Keep them satisfied Sometimes, people with disabilities develop an inferiority complex and low self-esteem while at work. This happens because they are underestimated and their contribution to the organisation is ignored. Such negative feelings lead to less productivity as they find it difficult to adjust to the organisation. Employers should focus on their skills, talents, knowledge and other such strong points while interviewing such candidates. While they talk about their experience, they can probably ask whether their challenges have affected their professional life. The employer may even ask how he/ she coped up with and accommodated the problems at their earlier job. Striking a fair balance between the capabilities and disabilities throughout an interview will give a clear idea of the candidate's potential. Being subtle about such questions is what one needs to keep in mind. When a person with such challenges is chosen in a company, it is important to render further help to him such as flexible work hours or part-time jobs, as per his/ her requirement. Their comfort must be given high priority in order to boost their morale. While introducing them to the rest of the office staff, one must talk positively, giving them confidence and encouragement. Make sure the other employees help them get adjusted to the work atmosphere. Also, giving them a chance to work with other employees on common projects can create a sense of unity and team spirit at office. An employee with disabilities must not feel distinguished and underprivileged. His needs should be considered and looked after. Effective communication between the employee and bosses can make this possible. Welcoming disabled workers in companies can bring about an optimistic attitude in them and they can develop successful work plans for themselves. Once these factors are taken care of, people with special needs will feel welcome and have the will to succeed. This group of creative workers can definitely contribute greatly and do wonders to any organisation.

The Coffee Day group, which runs Caf Coffee Day, conducted a pilot initiative of hiring a batch of 10 hearing impaired candidates as brew-masters in Bangalore. They found that these people have a heightened sense of smell and vision. We were so happy with the results that we recruited more than 150 silent brew-masters. The silent brew-masters, as we call them, ensure the most visually appealing presentation of our coffees. They are excellent quality controllers who can ensure that coffees served are the best possible in every way. Silent brewmasters participate in an annual 'Innovative Beverage Making Contest' held in-house especially for them, says K. Ramakrishnan, president, marketing, Caf Coffee Day.
A Costa Coffee outlet in Green Park and a KFCoutlet in Vasant Kunj are prime examples of places where a major portion of employees are hearing impaired. Functioning as regular outlets, they are well located and many a time on e doesnt even realise that the there is something special here, till the staff hands you over a piece of paper with a pen and requests you to write down the order.

If you are observant enough, you will see the staff conversing in sign language. The employees are hearing impaired. Amazed? For them, its just another working day. One of the staff members, Nagmathuling Rongmei, smiles as you meet him. Nagma has been working in this outlet since 2007. He says (through sign language translated by manager Vipin Kumar) I came to Delhi in 2006 from Manipur to complete my education but was unable to find a job. Costa hired me and since then I am happy. He supports his family in Manipur and wants to study further but expresses inability to do so along with a job. His colleague Rajiv Ranjan Mishra from Bihar, who has a course in technical training is hoping to land a government job. Iwill be happy when Iget a government job. Till then hes happy with cappuccino! Rudiger Papsch, a German, who came to India for an interview that took place in this outlet felt weird at being asked to write the order, I was surprised but later realised that the staff is hearing impaired. Ifeel happy to see these people being integrated into society. Now having acquired a job with Bill Clinton Foundation, Rudiger says, The whole operation works so smoothly. He confesses he has not seen such an inclusive effort in other countries. A usual visit to any Caf Coffee Day outlet will not reveal to the customer that the person who brewed coffee is hearing impaired. Working as brewer in one of the outlets, Sandeep says (with help from manager Avinash Rawat), Itried getting a government job but it is difficult to get into the quota. In the absence of a regular source of income, he landed up in CCD which as a policy is more than happy to have people like him as employees. K. Ramakrishnan, President Marketing, CCD says, Silent brewmasters have a heightened sense of smell and vision which ensure the most appealing taste and visual presentation of coffees. They value the position they have been given and do not take things for granted. We are very happy to see the enthusiasm with which they contribute to bringing satisfaction to our customers. KFChas employed more than 200 hearing impaired people. But the outlet in Vasant Kunj works on lines of Costa. The story of managers working with these employees is also interesting. While

Avinash was already familiar with sign language (he has a hearing impaired brother), Vipin learnt the language on the job with help from his staff. As you open the door to leave, their eyes wait to see you wave at them!