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Product number: Work-KS-2024-09-26

Sensory fundamentals for describing coffee and teaching sensory methods. Influences and impacts on taste.

Duration 1 day (09.00 - 17.00 Uhr)
Max. Participants 12
Theory / practice ratio 80 : 20
Workshop category Sensory
Included in CoffeologistEducation / CoffeeConnaisseurEducation / Cuptaster Classes
More workshops CupTasting, CoffeeAromas, EspressoSensors
09:00 – 10:00 Sensory Aspects
Terminology, aroma, taste, body, flavour
13:30 – 14:30 Influencing parameters
Presentation of factors influencing the flavour profile
10:00 – 11:00 Influencing the formation of taste
Background on geographical and cultural influences and impacts on taste profiles
14:30 – 16:00 Methods of foodstuff sensory aspects
Discrimination test, descriptive test, affective test, threshold test, recognition test, priority test, triangle test
11:00 – 12:30 Flavour profile
Tasting coffee samples, calibration of all participants to the flavour profile, documentation of the flavour profile
16:00 – 17:00 Cup tasting/strong>
Presentation of different cup tasting methods, tasting of various single-origin coffees, creation of flavour profiles with subsequent calibration, blind tasting with triangle sensory tests for sensory training
12:30 – 13:30 Lunch
not included in workshop fee


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