Coffee Calibration Program (Annual)

Coffee Calibration Program (Annual)

Welcome to the Coffee Calibration Program! This is the only program designed to train and calibrate your coffee’s sensory abilities. With over 70,000 participants enrolled, it is the largest panel calibration scheme globally.

Some of the benefits of joining the Annual Coffee Calibration Program include receiving certification for all participants in the program, reducing the risk of undesirable product releases, and receiving feedback from across your whole organisation or coffee group. Additionally, you will learn your strengths and weaknesses to hone your skills and become a more successful coffee taster!

Join our Annual Coffee Calibration program to develop your coffee sensory abilities!

£339 GBP

We ship globally – shipping costs may apply depending on your region

Minimum Order: £275

The Coffee Calibration Program has been awarded SCA Best New Product 2021 – Technology.

The only program designed to train, calibrate and maintain your coffee sensory abilities. With over 70,000 participants enrolled, it is the largest panel calibration scheme globally.

Some of the benefits of joining the Coffee Calibration Program are:
– Certification received for all participants in the program
– Reduce the risk of undesirable product release
– Sensory feedback from across the whole organisation or coffee group
– Reduced specialised sensory training costs for panellists
– Learn strengths and weaknesses to hone skills accordingly
– Encourages staff retention and attracts new talent
– Improves product awareness

After you’ve been trained to recognise the 12 flavours from our Coffee Defects and Attributes Kit (available from our online store), you’re ready to calibrate. Calibration is the next logical step for trained tasting panels or coffee professionals wishing to enhance and maintain their tasting performance.

Regular coffee calibration uses FlavorActiV‘s proprietary calibration software and Pharmaceutical Quality GMP Flavour Standards to benchmark, troubleshoot, and develop individual tasting abilities. These are WCR-approved flavours, as listed within the World Coffee Research Sensory Lexicon 2.0, as well as FlavorActiV’s additional relevant coffee GMP flavour standards.

The Coffee Calibration Open Program involves 1 calibration pack received every 6 months. Testing packs will be a flavour identification scheme that tests the ability to identify flavours. Each capsule can be diluted into 2L water to calibrate up to 40 people (50ml serving each), but when diluting into coffee, we recommend using a weight/volume distribution of 6-8g coffee granules with 1L to calibrate 20 people (50ml serving each). These numbers make it ideal for coffee shops, schools, and guilds, as well as being affordable for coffee enthusiast groups, coffee roasters, and more.

Once the tasting is complete, you need to log your results on our Coffee Calibration Program platform. Track your performance over time and compare it against the Coffee Calibration Program benchmark. The Program engine is mobile-friendly and can be accessed anywhere in the world. Certification is received for all participants who successfully complete the calibration program.

Check out our Coffee Sensory Kits to train and develop your sensory panels!

FlavorActiV GMP Flavour Standards

Only Pharmaceutical Quality GMP Flavour Standards provide sufficient quality for professional sensory panels to train and validate with.

We produce encapsulated GMP (Pharmaceutical Good Manufacturing Practice) Flavour Standards that are safe to both smell and drink. The compounds within our capsules impart the aroma, taste and mouthfeel of a specific defect or positive flavour into a beverage for the purposes of taster training, calibration and quality control.

Our individual flavour GMP Flavour Standards are sold by flavour, each flavour pack contains 5 capsules, each separately blister packaged. Our sensory kits contain a mixture of flavours, each separately blister packaged, read the product description for flavour details.

We ship globally, and have over 20 years of experience at it. Our GMP Pharmaceutical Flavour Standards are produced to the highest standards, and as such, their shelf-life is strong and their quality consistent.

FlavorActiV’s flavour centre is the world’s only pharmaceutically run facility dedicated to the production of flavour reference standards. The Flavour Centre is a state-of-the-art facility housed within the campus of world-renowned Quay Pharma near Liverpool in the U.K.

The Flavour Centre was designed by FlavorActiV from the ground up at the direct request of global customers as they looked to move away from inferior food grade ‘certified flavour standards’ to GMP Pharma, a standard that ensures safe, stable, traceable, consistent and long shelf-life products.

All FlavorActiV’s industry-leading encapsulated flavour standards are manufactured following GMP at our Flavour Centre. All aspects of manufacture are overseen by Quay Pharma who are audited by the U.S. Food and Drug Administration (FDA) and the U.K. Medicines and Healthcare Products Regulatory agency (MHRA). We also welcome customer audits.

Only FlavorActiV GMP flavour standard capsules bear our mark of authenticity.

We brand each of our capsules so that our customers know they’re getting the Pharmaceutical GMP Quality that only FlavorActiV provide.

Industry leading packaging and shelf-life

FlavorActiV flavour standards are blister packaged, which extends shelf-life and protects capsules from potential contamination. The average shelf-life of FlavorActiV flavour standards is 18 months to 4 years, depending on the flavour compounds.

We will never ship in pots or plastic packaging, here’s why…

Blister packaging protects capsules from the environment until they are ready for use. Blister packaging greatly reduces the amount of headspace for possible flavour escape. As each capsule individually blister packaged, making use of one capsule still leaves all others protected. FlavorActiV Flavour Standard packaging is 100% recyclable, as opposed to polypropylene which is not widely recycled.

Pots are semi-porous, they allow molecules to pass through and flavour to be lost, their significant headspace also adds to substantial flavour escape as a gas, even when using just one capsule all those remaining in the pot are exposed.

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