COURSE FOR COFFEE LOVERS TO ACQUIRE THE METHODOLOGY OF PROFESSIONAL ANALYSIS OF SENSORY ASPECTS OF COFFEE
Caffeine Lab provides an opportunity to coffee lovers and baristas to learn new methods of professional analyses of coffee's sensory aspects in the procedure of cupping. In this course you will learn the ways to analyse coffee sensory practically and interactively in regards to the quality of the coffee and its respective tasting notes aroma and texture with the use if evaluation protocols. In this course you will learn new ways of building sensory, quality and consumer satisfaction together with post production evaluation in the coffee industry. You will also learn to avoid the mistakes in sensory analysis and also learn the ways to develop a professional panel of coffee testers for research and roasting purpose.