SENSORY

SENSORY

SENSORY

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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