Highlights

This course promises coffee enthusiasts and budding baristas a journey of exploration and discovery through the world of Specialty Coffee as we take coffee knowledge and appreciation to the next level. The session will cover Fundamentals of Olfaction (Smell) and Gustation (Taste), introduce you to common flavour and aroma descriptors and demonstrate how you can apply it to taste, perceive and interpret Specialty Coffee’s unique and complex sensory qualities. You can expect to cup different types of coffees and further develop your coffee language and sense of taste.

What You’ll be Doing

• The Coffee Cherry – discover that coffee is a fruit, and it has the potential to develop complex sweetness and flavours.
• Coffee Producing Regions – highlighting how factors like terroir and processing methods play an important role in influencing flavours in coffee.
• Roast Profiles – understanding how different roast levels affects flavour and aroma.
• Palette Awareness – using fruits and solutions to emulate acidity, sweetness and body that are commonly found in Specialty Coffees
• Olfactory Training – using the SCA Scentone T100 aroma kit to introduce you to the aromas commonly found in Specialty Coffee
• Coffee Cupping – using gustatory, olfactory, tactile and visual cues to conduct coffee sensory analysis with SCA cupping protocols