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Product number: Work-CT-2024-09-27

Instruction on influencing variables in cup tasting and their impact on the flavour profile depending on disturbing factors.

Duration 1 day (09.00 - 17.00 Uhr)
Max. Participants 12
Theory / practice ratio 40 : 60
Workshop category Sensory
Included in CoffeologistEducation / CoffeeConnoisseurEducation / Cuptaster Classes
More workshops CoffeeAromas, EspressoSensors, DefectCuptasting
09:00 – 09:30 Cup tasting
Fundamentals, application (defect detection, describing taste), description of various cup tasting methods
12:30 – 13:30 Lunch
not included in workshop fee
09:30 – 10:00 Setting up a cup tasting
Technical fundamentals for setting up a cup tasting, dos and don'ts, guidelines
13:30 – 15:00 Cup tasting
Presentation of influencing factors on the flavour profile via improper setup, influence of defect sizes (dosing of coffee grounds, water volume, water temperature, break, etc.)
10:00 – 12:00 Cup tasting (practical)
Tasting coffee samples, calibration of all participants to the flavour profile, documentation of the flavour profile
15:00 – 16:00 Cup tasting architecture
Different assessments of the same coffee via a change of sequence in the setup. Cup tasting of canephora coffees and discussion of the associated flavour profile compared with arabica coffee.
12:00 – 12:30 Discussion of the flavour profile
16:00 – 17:00 Discussion
Discussion of the day's outcomes and the influencing factors determined. Significance for day-to-day work.

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