Descripción
What you will learn with the Coffee Tasting Course
Robert Brinck
Robert is a trainer at Espresso Academy, an IBC Authorized Certifier and an SCA Authorized Trainer.
Specialized in every aspect of the coffee world, he focuses on green coffee, roasting, brewing, and latte art.
He collaborates as a consultant for companies and international projects, including La San Marco.
Introduction to the Online Coffee Tasting Course
Program
01. Intro
Professional tasting often frightens, one does not feel capable of tasting, and of smelling. In reality, tasting is an objective science in which we will analyze, break down and measure the sensations transmitted by the product.
02. Sensorial Analysis
What are the variables that can affect a specific coffee tasting? Why is tasting in cupping considered more indicative than tasting in espresso? How do we control the variables that can influence our judge?
03. The Five Tastes
04. Aromas in Coffee
05. Tactile Sensations
The body is often considered, especially in espresso, a fundamental quality of coffee. But the body can not be only defined as full-bodied or watery. In this section we work on understanding how to be more precisely: from silky to rough to syrupy ….
06. Choosing the right protocol
A tasting protocol must be functional to its purpose. Do we want to evaluate the quality and price of a crop? Do we want to evaluate the blend that we will propose to a market? Do we want to evaluate a specialty coffee with the SCAA tasting card?
07. The Cupping Protocol
The word «cupping» in the technical language of coffee defines the professional coffee tasting protocol, the one used to define the price of a crop, to evaluate the tasting score and to define a specialty coffee …
08. Setting up a Cupping Table
To be functional and replicable, the cupping table must be organized with a precise setting. From the intensity of the light to the color of the cups. Let’s find out all this, and let’s not forget that the cupping table also has its own etiquette …
09 Tasting Espresso
The technical coffee tasting is carried out in espresso mainly to evaluate the final product, also in blend. Let’s see with which protocols, from the evaluation of the cream to the balancing, and with which tasting cards
The Coffee Tasting Course Includes
The trainer for this course is an SCA Authorized Professional, and the program follows the SCA Sensory Foundation training curriculum. Additionally, through a subsequent procedure, it allows access to the certification exam.
The instructor is also IBC Authorized, and the course allows you to obtain the IBC Tasting Basic certification through a practical exam, which is also available online.
Do you need more information? Not sure which course is right for you? Do you have doubts about which educational path best suits your needs?
Contact us, and we’ll be happy to support and guide you!
Choose the best with Espresso Academy!
- Espresso Academy has been the benchmark for Italian coffee education worldwide since 2007.
- In addition to training thousands of students at its main campus in Florence and over 20 locations globally, it was the first school in the world to offer all certified coffee courses in video format.
- According to Tripadvisor and Google Reviews, Espresso Academy is ranked as the world’s leading coffee school in terms of both student numbers and average student ratings.
- It holds the record for the highest number of students certified by SCA, LAGS, and IBC.
- Espresso Academy’s video courses are always up-to-date, aligned with the latest research and trends in the coffee world.
- Chosen by numerous companies and schools worldwide, they are a trusted resource for training and staff development.
👉 Read what our students say about us!
Nel complesso, consiglio questo corso solo a chiunque voglia conoscere le macchine da caffè e divertirsi lungo il percorso.
Altamente, altamente, altamente raccomandato.
Staff molto professionale e con sperienza sul campo.
No hay valoraciones aún.