This hands-on class begins with fundamental learning activities for the three key elements of flavor (taste, aroma, and mouthfeel). The class builds by introducing the standard sensory analysis tools of aroma and flavor references and uses them the context of coffee quality evaluation. The class concludes by conducting quality testing of coffee and simulating an individual calibration with flavor standards.

CLASS CAPACITY: 24 students

A simple lunch consisting of ingredients for sandwiches or salads will be available but individuals are welcome to go out to lunch or order delivery from one of the many local restaurants.

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot. All purchased class credits will transfer to a future class at RNY. RNY reserves the right to cancel or reschedule classes, as necessary. If a class is cancelled or rescheduled RNY will refund cost of class only.