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 Theoretical re-roasting plan.
We will discuss details and the importance of processing that develops coffee flavours and 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 sensory