SHB CAFFÉ

education

Course

BASIC TASTING (THEORETICAL-PRACTICAL)

 


 

DURAtIoN

5 hours

REQUIREMENTS

None

GOAL

Learn to correctly describe the taste of a coffee.

MODALITY

* In-Person (Spain, México)

* Online

Describing the flavor of coffee allows industry professionals to understand each other and to communicate to customers the characteristics of their product in a unique, informative and effective way. This course is the starting point for any subsequent development in the coffee industry, such as barismo, roasting, professional tasting, marketing, etc.

Everyone with an interest in coffee is welcome to this course.

Participants will discover the sensory language to be able to describe a coffee, and will aim to understand the sensory differences of multiple origins and preparation methods.

At the end of the course you will be able to describe the aroma, fragrance, acidity, balance, harmony, body, nose and aftertaste in a simple and clear way for each coffee you taste. This skill will have a direct application to the purchasing, sale and product development for those in the industry.
  • Syllabus
    How the flavor works
  • The senses and their relationship with taste
  • The sense of taste: basic physiology and functioning
  • The sense of smell: basic physiology and functioning
  • The sense of touch: basic physiology and functioning
  • Taste sensory descriptors and their relationship with coffee
  • Olfactory sensory descriptors and their relationship with coffee
  • Coffee's nose
  • Fragrance and how it is described. Families and nuances
  • Aroma and how it is described. Families and nuances
  • Acidity in coffee: components, how they are described and evaluated
  • Balance and how is it described
  • Harmony and how is it described
  • The body and its components: creating descriptors and references
  • The nose or aftertaste and how it is described
  • The aftertaste and how is it described
  • The descriptor sheet for a coffee and how it works
  • Exam: Practical exercises to describe flavors, with different coffees, preparation methods and processes.