AN INTRODUCTION TO SENSORY AND CUPPING

study the way the quality and tasting notes of coffee are judged through cupping, as well as the rules and regulations of cupping sessions

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Created by Indonesia Coffee Academy Last updated 19/01/2022 Language: English

What You'll Learn

Train your sense of taste & smell

Triangulation Exercise

Cupping Knowledge

Cupping Exercise with Protocol

Requirement

study the way the quality and tasting notes of coffee are judged through cupping, as well as the rules and regulations of cupping sessions

Course Description

  • Learn sensory basic and how to judge coffee characteristics using your senses as well as the rules and regulations of coffee cupping.

  • No basic requirements for future participants!

Course Content

Basic Sensory
Explains how the sensory tastebuds and nose work and introduces the taste and aroma of coffee.
Essential Knowledge
Explains cupping preparation and what must be prepared to start Cupping, explain what cupping forms consist of, explain how many points does specialty coffee must have in minimum value.
Practice
Cupping to fill cupping form exercises and calibration, Formal cupping with SCA Cupping protocol.

Instructor

I Putu Yoko Permana

Indonesia Coffee Academy Trainer (Bali)

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1 Student
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3 Courses

His name might ring a bell of an old TV Show about a Warrior. Yoko is also a Warrior in the Latte Art field, he had won a few Latte Art Throwdowns to gain more experience in the competitive field. Since 2017, Yoko make his way up at Anomali Coffee starting as a Barista and now he became one of our ingenious Trainer at Indonesia Coffee Academy’s Bali branch. Now, he's really excited to teach more and always hungry to learn more.

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study the way the quality and tasting notes of coffee are judged through cupping, as well as the rules and regulations of cupping sessions