{"id":116274,"date":"2023-05-10T13:51:56","date_gmt":"2023-05-10T11:51:56","guid":{"rendered":"https:\/\/mareterracoffee.com\/blog\/formation-formation-le-palais-triangulations-2\/"},"modified":"2025-02-18T15:17:26","modified_gmt":"2025-02-18T14:17:26","slug":"formation-du-palais-triangulations","status":"publish","type":"post","link":"https:\/\/mareterracoffee.com\/fr\/blog\/formation-du-palais-triangulations\/","title":{"rendered":"Formation du palais : Triangulations"},"content":{"rendered":"

Par la d\u00e9gustation, les d\u00e9gustateurs d\u00e9terminent et \u00e9valuent chacune des caract\u00e9ristiques qui d\u00e9finissent un caf\u00e9 ;<\/b> le cupping est la pratique utilis\u00e9e pour conna\u00eetre et distinguer ses vertus et ses d\u00e9fauts.<\/b><\/p>\n

Le d\u00e9veloppement des comp\u00e9tences en mati\u00e8re de palais et de d\u00e9gustation est un aspect sur lequel on peut travailler pour aider les d\u00e9gustateurs \u00e0 accomplir leur travail plus efficacement. Par cons\u00e9quent, l’une des pratiques les plus utilis\u00e9es par les d\u00e9gustateurs est la triangulation<\/b>, une m\u00e9thode tr\u00e8s utile pour am\u00e9liorer l’analyse sensorielle. Les tests de triangulation augmentent la sensibilit\u00e9 des d\u00e9gustateurs \u00e0 de petites diff\u00e9rences dans les caract\u00e9ristiques du caf\u00e9.<\/p>\n

Comment la triangulation est-elle r\u00e9alis\u00e9e ?<\/b><\/h3>\n

Pour pratiquer cette d\u00e9gustation, il est conseill\u00e9 de le faire en suivant le protocole de d\u00e9gustation du SCA<\/a> <\/b>. Pour ce faire, placez plusieurs triangles de gobelets(groupes de<\/b> trois<\/b> gobelets) sur la table. Dans ceux-ci, deux caf\u00e9s identiques et un diff\u00e9rent seront plac\u00e9s.<\/p>\n

Tout d’abord, les grains de caf\u00e9 doivent \u00eatre examin\u00e9s et sentis. Ensuite, \u00e0 l’aide d’une cuill\u00e8re, de petites gorg\u00e9es de caf\u00e9 sont pr\u00e9lev\u00e9es avec une aspiration puissante, de mani\u00e8re \u00e0 ce que le caf\u00e9 puisse \u00eatre r\u00e9parti sur l’ensemble du palais. Cette aspiration doit \u00eatre d’autant plus forte qu’elle permet d’a\u00e9rer le caf\u00e9 et donc de mieux le r\u00e9partir pour que les r\u00e9cepteurs de la langue en captent toute la saveur.<\/p>\n

Les d\u00e9gustateurs doivent \u00eatre en mesure de trouver la tasse distincte<\/b> et de la distinguer des autres. Ce faisant, il faut tenir compte \u00e0 la fois de l’ar\u00f4me et de la saveur de chaque tasse.<\/p>\n

La meilleure fa\u00e7on de r\u00e9aliser ce test est d’adapter les conditions de l’environnement de la pi\u00e8ce pour qu’il puisse \u00eatre r\u00e9alis\u00e9 de la mani\u00e8re la plus \u00e9quilibr\u00e9e possible. L’id\u00e9al est de le faire dans une pi\u00e8ce sombre sous une lumi\u00e8re rouge. L’absence de lumi\u00e8re \u00e9limine toute diff\u00e9rence visuelle entre les diff\u00e9rents \u00e9chantillons de caf\u00e9, ce qui rend encore plus difficile la reconnaissance de la tasse discordante.<\/p>\n

Le degr\u00e9 de difficult\u00e9 d\u00e9pendra \u00e9galement des \u00e9chantillons de caf\u00e9s utilis\u00e9s<\/b>; plusieurs provenant d’origines ou de lots diff\u00e9rents. Pendant l’exercice, il y aura des indices pour indiquer quelle tasse est diff\u00e9rente : ar\u00f4me, go\u00fbt, acidit\u00e9, corps ou arri\u00e8re-go\u00fbt qui nous aideront \u00e0 identifier les diff\u00e9rences.<\/p>\n

En raison de sa polyvalence, la triangulation est l’un des tests qui font partie de notre programme de formation. Open Cupping<\/a><\/strong>un<\/strong> concours de d\u00e9gustation de caf\u00e9 dot\u00e9 de prix allant jusqu’\u00e0 6 000 euros.<\/p>\n

Si vous voulez vous tester, vous ne pouvez pas le manquer !
\n<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Les triangulations sont les moyens de d\u00e9gustation par lesquels les d\u00e9gustateurs d\u00e9terminent et \u00e9valuent chacune des caract\u00e9ristiques qui d\u00e9finissent un caf\u00e9.<\/p>\n","protected":false},"author":5,"featured_media":143869,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[62,137],"tags":[2064],"class_list":["post-116274","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-a-la-decouverte-du-cafe","category-blog-fr","tag-techniques-de-degustation"],"acf":[],"yoast_head":"\nFormation du palais : Triangulations - Mare Terra<\/title>\n<meta name=\"description\" content=\"Les triangulations sont les moyens de d\u00e9gustation par lesquels les d\u00e9gustateurs d\u00e9terminent et \u00e9valuent chacune des caract\u00e9ristiques qui d\u00e9finissent un caf\u00e9.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mareterracoffee.com\/fr\/blog\/formation-du-palais-triangulations\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Formation du palais : Triangulations - 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