In this course you will learn:
Specialty coffee and sensory evaluation of quality
General physical inspection, roasting, brewing
Basic theory of aroma perception
Practice with aroma vials and descriptors. •Identification of basic tastes and calibration on intensity and quality (modulation).
Introduction and informal exercises of affective, discriminative and descriptive cupping of the same coffees.
Cupping tutoring. Learning the SCAA cupping protocols and format.
Cupping different origins and basic processing methods.
This course is 3 days.
Torch Coffee Lab Yunnan China