Sensory Skills | Professional & Home Enthusiast

Introduction, Perception of taste, sociology of tasting & calibrating your pallet - a basic understanding. For this course to take place, a minimum of three participants is required. In the case of this minimum not being met, we will offer a refund or reschedule, whichever suits you best. Tasting in the industry - how does it apply to coffee? Farm, Import/export, roastery, cafe, end user. Quality control - how to use tasting as a tool. Pallet calibration - use specially synthesised lab made samples containing the tastes of the five fundamental flavours found in coffee to calibrate smell & taste. Pallet Calibration - tasting samples of different mouthfeel / viscosity - espressos & cupping bowls. Setting up a cupping & tasting coffees side by side Summary & Questions This course is new to us, so expect regular updates and changes as we fine tune! The course will not always strictly follow this exact outline.