Advanced Coffee Practices: Coffee and Sensory
Advanced Coffee Practices: Coffee and Sensory is a course for coffee professionals looking to augment their existing coffee knowledge. This course provides scientific explanations behind the characteristics of a quality cup of coffee. Professors explain the physiological characteristics that affect aroma and flavor, and the chemical properties associated with roasting, grind and extraction. This course is geared toward the professionals working at the cupping table. This is not a beginner course and all applicants must be well versed in cupping and tasting.
Course Topics:
- Gustatory and olfactory systems
- Chemoscensory perception
- Coffee chemistry and the science of coffee roasting, grind and extraction
- Coffee quality faults, taints and defect
- Computer analytics of roast specifications
- Parameters of coffee quality based on industry standard practices and characteristics
- Effects of caffeine, health and addiction, and decaffeination
Next Class:
APRIL 2011
- Dates to be announced