Mastering The Sensory is a gateway to the world of specialty coffee. Learn to apply core concepts of sensory science to analyse differences in aromas, taste and tactile in coffee. Students explore various tasting methods including triangulation and others while they begin calibration with the other cupper using the SCA cupping form and Explore the essential requirement for developing their own sensory program.;
What we'll cover
Deep dive into specialty coffee covering production, roasting, and its processes. The course is hands-on guided by our master roasters and graders and will take you through special tasting and cupping sessions.
8 Hours in 2 days.
Guided tour and introductions.
Flavour Understanding with guidance of FlavourAct.
Basic Taste Understanding.
Sense of Taste & Smell with guidance Le Nez Du / Scentone
Solubility of Key Taste Component.
Introduction into Cupping with SCA Protocols.
Tasting and cupping sessions Experience the Cupping Room following official Specialty Coffee Association (SCA) protocols.
Tasting Notes Dark Chocolate, Toffee, Butterscotch, & Blueberries. Roast Level Process Particulars Elevation: 1,200 m Variety: Yelow Catucai Process Type: Natural Producer: San Coffee About this Specialty Coffee Established in the lush, verdant landscapes of Campo das Vertentes region of Minas Gerais, Brazil, the...
Tasting Notes Jasmine, Pineapple, & Blackberry. Roast Level Process Particulars Elevation: 2,200 m Variety: Heirloom Process Type: Natural Anaerobic Producer: Sakicha Smallholder Farms About this Specialty Coffee A Story of Ethiopian Coffee Excellence Ethiopia, the birthplace of Coffea arabica, is renowned for its exceptional...