In this course you will learn:

• Specialty coffee and sensory evaluation of quality.

• General physical inspection, roasting, brewing and review cupping protocols and standards.

• Physical inspection and grading systems. Odor, color and homogeneity, shape, size, moisture content and drying quality, density, and grading.

• Chemistry of aroma precursors in coffee and their role in flavor integration.

• Practice with aroma vials and descriptors.

• Calibration in intensity and complexity of fragrance-aroma and use of aroma descriptors.

• Theory and practice of aromatic taints and defects.

• Theory of taste precursors; origin, perception threshold and taste dynamics.

• Identification of 5 basic tastes and calibration on intensity and quality.

• Taste modulation theory and exercises.

• Theory and practice of texture.

• Flavor modulation by polyphenols and fats in coffee.

• Cupping different processing methods and different species, improved catimor hybrids and Arabica varietals.

• Cupping skills testing: precision (finding the right grade), calibration (deviation from the group), consistency (scoring the same sample consistently), spread (safe cupping) and defect detection.

This course is 3 days.

Torch Coffee Lab Yunnan China