In this course you will learn:

• Specialty coffee and sensory evaluation of quality

• General physical inspection, roasting, brewing

• Basic theory of aroma perception

• Practice with aroma vials and descriptors. •Identification of basic tastes and calibration on intensity and quality (modulation).

• Introduction and informal exercises of affective, discriminative and descriptive cupping of the same coffees.

• Cupping tutoring. Learning the SCAA cupping protocols and format.

• Cupping different origins and basic processing methods.

This course is 3 days.

Torch Coffee Lab Yunnan China