Teacher Bai's FCA "Three Paths" Model: Simplifying Coffee Evaluation

Teacher Bai, founder of FCA, introduces the "Three Paths Model," a sensory tool designed to simplify coffee bean assessment for various stakeholders. This model categorizes coffee flavors into distinct "paths" (Golden, Exploration, Essence) based on their characteristics and market potential. The discussion also covers a more advanced "Flavor Expert System" for professionals and its potential application in events like COE.

FCA's "Three Paths Model" for Coffee Assessment

• Purpose: Simplifies complex coffee flavor evaluation for non-professionals, helping determine bean potential and market suitability by breaking down complex profiles into clear "routes."
• Yellow (Golden Line): Represents coffees with complete, balanced flavor structures (e.g., a Colombian bean with clear citrus and caramel dry aroma, strawberry-like acidity, nutty mid-palate, and chocolate aftertaste); highly recommended for broad market appeal due to its consistent "completeness."
• Red (Exploration Line): Features coffees with controllable flaws but unique, interesting characteristics (e.g., an Ethiopian bean with a strong lychee aroma but an unexpected, slightly fermented sour note mid-palate); suitable for innovative or niche brands seeking memorable "controlled imperfections."
• Purple (Essence Path): Characterized by strong initial aromas that are often artificial or unstable, leading to hollow, unstable flavors that fade quickly (e.g., intense fruit or floral scents that lack depth upon brewing); advised for cautious handling due to high risk, inconsistency, and potential for rapid flavor degradation.

The "Flavor Expert System" for Professionals

• Target Audience: Designed for experienced sensory judges and trainers to build "structured expression" capabilities in coffee evaluation.
• Core Skills Trained: Focuses on identification (recognizing where aromas appear structurally), structure (assessing balance, concentration, and "breakpoints" in a coffee's profile), and expression (clearly communicating these structures using charts and language).
• Visualization Tools: Utilizes radar charts (e.g., Sample A's chart showing sweetness, acidity, and concentration scores) to objectively display and compare flavor profiles, aiding in score calibration and training new evaluators.

Application and Accessibility of FCA Tools

• Industry Impact: Helps growers, exporters, and roasters make informed decisions on bean selection and market placement; can enhance the evaluation and communication of champion coffees at events like COE by clarifying their structural value.
• Broader Understanding: Aims to shift coffee assessment from subjective personal preference to an objective analysis of a bean's inherent structure and market fit.
• Availability: FCA promotes these systems through offline workshops and online courses, encouraging industry professionals and enthusiasts to engage and learn.