Expose and sensitize student on the notion of specialty vs non-
specialty coffee. Enabling the student to recognize the core of sensory analysis, and explain why and how coffee use it in the coffee industry. Broad focus will be put identifying, describing and discriminating objectively aroma,
taste and body in coffees. Students will be introduced to the SCA
cupping protocol and methodology and reflect on the qualitative
dimension of this evaluation methodology.
Lunch, snacks and coffee are provided, parking and accommodation are not included.
Course is scheduled for November 16, 2018
Class hours are 9:00am - 6:00pm
There is day parking available on the Island with 3 hours free.