Coffee Sensory: Introduction Course (in english)

Sa / 9:00 - 16:00 Uhr

Kaffee-Akademie
[:de]This hands-on course aims to provide the participant with an introduction to sensory analysis of coffee.

Participants will learn to taste, identify and communicate the flavours and aromas found in coffee. At the completion of this course, participants will be able to discern aromas, tastes, flavours and texture in coffee and communicate them according to the coffee professional’s sensory standards.

We will train the terminology used by coffee professional to evaluate and describe coffee. Participants will also be equipped with necessary skills to further develop their sensory and olfactory skills that will continue to improve with more practice.

Introduction to Coffee Sensory:

Why do we evaluate coffee? / When is coffee „good“? And when is it „very good“? / Introduction to Cupping Protocol
Sensory and Olfactory Skills: – Sweet, Salty & Sour Solution Exercises. Cuppings with coffees from different origins to showcase coffee’s diversity

Break of 12.00 to 13.00.

Philipp Meier
WORLD BARISTA CHAMPIONSHIP SENSORY JUDGE AND TWO-TIMES SWISS BARISTA CHAMPION
Philipp Meier is a two-times Swiss Barista Champion (2009/12) and successful competitor at the World Barista Championship 2012. Today, he serves as a sensory judge for national and international coffee competitions.

Felix Hohlmann
BARISTA AND ASSISTANT AT KAFFEEMACHER ACADEMY
Felix Hohlmann ist SCAE-certified Barista Level 2, Brewmaster and team manager at the unternehmen mitte in Basel. He was first runner-up at the Swiss Coffee Championships 2014 in the Brewers Cup category. This man knows how to brew a decent cup of joe. He also ranked 4th at the Cup Tasting competition.

Anmeldung unter kaffeemacher.ch[:en]This hands-on course aims to provide the participant with an introduction to sensory analysis of coffee.

Participants will learn to taste, identify and communicate the flavours and aromas found in coffee. At the completion of this course, participants will be able to discern aromas, tastes, flavours and texture in coffee and communicate them according to the coffee professional’s sensory standards.

We will train the terminology used by coffee professional to evaluate and describe coffee. Participants will also be equipped with necessary skills to further develop their sensory and olfactory skills that will continue to improve with more practice.

Introduction to Coffee Sensory:

Why do we evaluate coffee? / When is coffee „good“? And when is it „very good“? / Introduction to Cupping Protocol
Sensory and Olfactory Skills: – Sweet, Salty & Sour Solution Exercises. Cuppings with coffees from different origins to showcase coffee’s diversity

Break of 12.00 to 13.00.

Philipp Meier
WORLD BARISTA CHAMPIONSHIP SENSORY JUDGE AND TWO-TIMES SWISS BARISTA CHAMPION
Philipp Meier is a two-times Swiss Barista Champion (2009/12) and successful competitor at the World Barista Championship 2012. Today, he serves as a sensory judge for national and international coffee competitions.

Felix Hohlmann
BARISTA AND ASSISTANT AT KAFFEEMACHER ACADEMY
Felix Hohlmann ist SCAE-certified Barista Level 2, Brewmaster and team manager at the unternehmen mitte in Basel. He was first runner-up at the Swiss Coffee Championships 2014 in the Brewers Cup category. This man knows how to brew a decent cup of joe. He also ranked 4th at the Cup Tasting competition.

Anmeldung unter kaffeemacher.ch[:]

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