Day 1: Introduction Into Sensory Analysis and Intensive Tasting Exercises
  The course starts with a thorough introduction of concepts in sensory analysis, followed by a review of coffee tasting protocols and the use of different tasting forms. We’ll discuss cupping language with a review of coffee tasting vocabulary.
  A series of aroma exercises and basic taste tests will put your palate to the test. This exercise also helps you understand core concepts around acidity, mouthfeel and aftertaste.
  Next we will continue with a series of triangulation exercises involving various coffee types from around the world.

Day 2: Continued Coffee Tasting and Applied Roasting Theory
  The first session in the morning will feature another series of triangulation exercises. We will train your ability to apply descriptive language for describing flavor attributes.
  Subsequently we will dive into roasting theory with an overview of core concepts about roasting mechanics, heat transfer and the interaction between the quality of green coffee and the roasting performance. An introduction into roast profiling will follow next.
  The afternoon session will include hands on roasting on the various roasting systems in our lab. Each machine has been setup to accomplish roasting profiles in with different concepts of controlling heat.

Day 3: Putting It All Together
  We generally start the third day with an extensive cupping session featuring various coffee products and/or blends. Ideally, we review the coffee products that were brought by participants. In this way you can obtain constructive feedback on the flavor profiles of your own coffees.
  In addition -and depending on available time- we compose blends of the roasted coffees from the previous day. This always provides a great opportunity for a discussion about blending theories and concepts.
  The course continues with a thorough review of specific questions by participants and we generally conclude the course with a cupping sessions involving various single origin roast profiles and blends created by the participants.

Roast Profiling & Cupping

Course Fee: $ 995.00

(includes lunches)

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