What you'll learn
Week 1: Introduction to Coffee Cupping
- Coffee cupping process and equipment
- Identifying aroma, flavor, and body attributes
- Understanding tasting notes and scoring
Week 2: Flavor Profiling and Analysis
- Identifying coffee origin characteristics
- Analyzing acidity, sweetness, bitterness, and balance
- Practical sessions: blind cupping and flavor identification
Course description
Delve into the world of sensory analysis with this course. Explore the art of cupping, where you’ll learn to evaluate coffee aromas, flavors, and body. Develop your palate and understanding of tasting notes, acidity levels, and how to distinguish various coffee origins.
Difficulty Level: This course is suitable for individuals with a basic understanding of coffee who want to develop their palate and learn how to assess coffee flavors systematically.
