Day 1: Specialty coffee and sensory evaluation of quality. General physical inspection, roasting, brewing (water quality and temperature, extraction ratio), and SCI cupping protocols and standards.

Day 2: Basic theory of aroma perception. Practice with aroma vials and descriptors. Identification of basic tastes (sugars, organic acids, salts, bitter and umami) and calibration on intensity and quality (modulation).

Day 3: Introduction and informal exercises of affective, discriminative and descriptive cupping of the same coffees. Cupping tutoring. Learning the SCA cupping protocols and format. Cupping tutoring using the SCA format and sharing descriptors. Cupping different origins (defining flavor profiles) and basic processing methods (naturals, washed, honeys).

The Level 1 requires no previous experience.

Torch Coffee Lab Yunnan China