This class teaches people new to sensory analysis how taste, smell, mouthfeel are used in the context of evaluating coffee.

Description: 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.

Who is it for: People interested in an entry level class that builds the foundation for the sensory analysis of food and beverage.