Expose and sensitize student on the notion of specialty vs non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.
9.30 – 17.30