COFFEE APPRECIATION & SENSORY ANALYSIS
Perfect for the enthusiast, who want to expand their coffee horizon and enhance their tasting palette with new concepts about coffee assessment. As an informed consumer, how do we determine a great coffee, from a poorly prepared coffee? This is the key question for this class.
The class covers the basics of coffee preparation, origins, processing and sensory analysis of coffee. We will be using an adaptation of the assessment framework in barista competitions. Taste a wide range of coffee from different origins and also brewed using different methods. With each coffee, we will find out more about its origin and brew method, together with how to critically assess each coffee.
Date: Every Second Sunday of the Month
Location: Roasters Alchemy: Unit 1, 3/F, Wing Hang Industrial Building 13-29 Kwai Hei Street, Kwai Fong, NT
Duration: Approx. 90mins