In this course you will learn:
Specialty coffee and sensory evaluation of quality.
General physical inspection, roasting, brewing and review cupping protocols and standards.
Physical inspection and grading systems. Odor, color and homogeneity, shape, size, moisture content and drying quality, density, and grading.
Chemistry of aroma precursors in coffee and their role in flavor integration.
Practice with aroma vials and descriptors.
Calibration in intensity and complexity of fragrance-aroma and use of aroma descriptors.
Theory and practice of aromatic taints and defects.
Theory of taste precursors; origin, perception threshold and taste dynamics.
Identification of 5 basic tastes and calibration on intensity and quality.
Taste modulation theory and exercises.
Theory and practice of texture.
Flavor modulation by polyphenols and fats in coffee.
Cupping different processing methods and different species, improved catimor hybrids and Arabica varietals.
Cupping skills testing: precision (finding the right grade), calibration (deviation from the group), consistency (scoring the same sample consistently), spread (safe cupping) and defect detection.
This course is 3 days.
Torch Coffee Lab Yunnan China