Fundamental Sensory Evaluation Course
This module introduce the fundamental of sensory evaluation in our mouth to determine taste character of a brewed coffee. In this course will introduce to attributes related to coffee cupping including aroma, taste and tactile.
What will be cover in the course:
Duration: 2 days from 9:00 - 17:00
Pax: 10 people maximum, minimum of 4 people
Suitable for: home brewers, baristas, coffee shop operators and coffee professionals
Pre-quisite: Recommendation Introduction to Coffee, but not Mandatory.
Fundamental Sensory Evaluation Course (2 days, 9:00-17:00):
5 - 6 September 2019
3 - 4 October 2019
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Koffie Nation Barista Course