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:

• Introduction To Coffee & Flavor
• Basic Sensory Foundation
• Basic Sensory Skill
• Basic Organic Acids
• Basic Coffee Cupping
• Flavor Wheel Introduction
• Basic Cupping Form Introduction
• Specialty Coffee Cupping
• Evaluation & Calibration

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.