The class contains the following content:
- Palette Awareness – ranking coffee attributes, engaging in blind sample assessments and making references to the Flavour Wheel
- Olfactory Training – using the SCA Scentone T100 aroma kit to introduce you to the aromas commonly present in coffee
- Coffee Cupping – utilise gustatory, olfactory, tactile and visual cues to conduct coffee sensory analysis using the Sustainable Coffee Institute (SCI) Cupping Form
Objective |
Attendees will be able to distinguish between light, medium and dark roasted coffees and assess Specialty Coffee’s flavour characteristics and quality through cupping. |
Duration |
2.5 hours |
Prerequisite |
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Location |
Blk 52 Chin Swee Road, #03-71, S160052 |
Class Size |
1 to 4 pax |
Cost Per Person |
S$190 |