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Describing the taste of a cup of coffee allows us to understand each other as professionals in the industry and to convey the characteristics of our product to our customers in a unique and effective way. Tasting is the starting point for any subsequent activity in the coffee industry, from barismo to roasting, marketing, profesional competitions, etc.
This course is for all the people involved in the world of coffee.
Here you will discover language, mental and sensory descriptors that will allow you to describe a coffee as you prepare to understand its sensory difference.
Upon completion of this course you will be able to easily and clearly describe the aroma, fragrance, acidity, balance, harmony, body, nose and finish of every coffee you taste. You will be able to apply this skill while purchasing, selling and developing your coffee.
All our courses are taught in Spanish.
Spots available: 24
Objective: To learn to correctly describe the flavor of coffee.
- How flavor works
- The senses and their relation to flavor
- The sense of taste: Basic physiology and function
- The sense of smell: Basic physiology and function
- The sense of touch: Basic physiology and function
- Creating sensory taste descriptors and their relation to coffee
- Creating sensory smell descriptors and their relation to coffee
- Le nez du cafe
- Fragrance: What it is and how it is described. Families and nuances
- Aroma: What it is and how it is described. Families and nuances
- Acidity in coffee: Components, how they are described and evaluated
- Balance: What is it and how it is described
- Harmony: What is it and how it is described
- The body and its components: Creating descriptors and references
- The nose and finish: What it is and how it is decribed
- Aftertaste: What it is and how it is described
- The descriptor sheet for coffee: What is it and how it works
- Exam: Practical exercises to describe flavors of different coffees, preparation methods and processes.