Lecture on flavor development, coffee processing, green bean sorting, roasting responsibility, coffee tasting, and 3 general processing, experience defect sorting. Roasting of coffee based on a plan, monitoring ROR, tasting/cupping of coffee. Review of results and the Theoretical re-roasting plan.
We will discuss details and the importance of processing that develops coffee flavors, sorting defects, and how it will impact the evaluation of coffee.
- Discussion on the protocols of Cupping and Sensory.
- Includes workshop and exercises, olfactory and gustatory sensor
