Product number: Work-DC
The focus of this workshop is the identification and differentiation of defects in coffees. What is the origin of the defects and how do they affect the flavour profile?

Duration 1 day (09.00 - 17.00)
Max. Participants 12
Theory / practice ratio 20 : 80
Category Sensory
Included in -
Related Workshops CoffeeClassification, CupTasting, RoastBasic
09:00 – 12:00 Tasting roasting defects
under-developed, baked, burnt beans, roasted to dark, working with the CC flavour profile
13:00 – 17:00 Tasting coffee defects
Developmental defects, damage by pests, deterioration, processing errors, foreign patricles, working with the CC flavour profile
12:00 – 13:00 Lunch
not included in workshop fee


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