This class teaches people new to sensory analysis taste, smell, and mouthfeel is used in the context of evaluating coffee. Note that this course will take place over the course of two days but students have the option of purchasing/attending one or two days.

Day 1 of this class focuses on an introduction to cupping with learning activities for the three key elements of flavor (taste, aroma, and mouth feel). The class builds by introducing the standard sensory analysis tools of aroma and flavor references and uses them the context of coffee quality evaluation.

Day 2 of this class is the practical, hands on application. Day 2 will focus on conducting quality testing of coffee and simulating an individual calibration with flavor standards.