Coffee Cupping and Tasting Video Course
From flavor to enzymatic aromas, from SCAA tasting protocols to cupping. The professional tasting course in your home, with SCA foundation Sensory exam.
€89,00
Everything you want to know
- The purpose of coffee tasting. The organs of the senses involved in coffee tasting: eyes, nose, mouth.
- The phases of coffee tasting: visual, olfactory, gustatory, tactile and aftertaste.
- Acidity, bitterness, sweetness, body, flavor: the use of professional terminology.
- The SCA Flavor Wheel and the division into Enzymatic, Sugar Browning and Dry Distillation
- What is cupping, the professional coffee tasting system.
- The concept of coffee specialty (above 80 points) and Cup of excellence (above 90)
- The practical management of cupping
- The tasting of espresso coffee, the espresso tasting sheet, the role of sugar
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