This class is geared toward those who want to develop their palate and understand what we mean when we say things like “flavor profile” or “coffee defects”.
By using specific sensory evaluation techniques, participants learn the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying speciality coffee qualities, as well as an overview of how to implement this in business.
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This module teaches you the essentials of sensory evaluation in a practical and interactive manner.
It explains how to identify potential defects and taints in coffee as well as pleasant flavours and their quality.
The course follows the Coffee Skills Program SCA modules. The examination can be taken at the end of the class and paid on site at the Coffee Studio. “Introduction to Coffee” is a recommended (but not mandatory) pre-requisite module.
- Basic flavors: threshold of perception and its interaction on coffee.
- Training of the palate in basic flavours.
- Le Nez du Café: Test of identification of coffee aromas.
- The coffee cupping method to evaluate the aroma and taste characteristics of a sample of coffee beans.
DURATION: 8 hours
TRAINER: Chiara Bergonzi
NR. PARTECIPANTS: Max. 6
QUALIFICATION: 5 points towards Coffee Skills Program SCA
3 March 2021