PHOTO:
© Unsplash: Nathan Dumlao
Sensorikkurs / Cupping
In the organizer's words:
WAS
- Arabica, Robusta and special roasts, blends etc.
- different countries with specialties (fruity, nutty, chocolaty, hot and cold)
- up to 10 different coffees
- Preparation (grinding, brewing etc.)
- hot tasting
- sensory perceptions
- Cold post-tasting incl. sensory evaluation
- 500g coffee bag for each participant
SCOPE
The course takes place with 4-12 people and lasts approx. 3 hours.
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