HOW TO TASTE COFFEE

Coffee is not all the same. Each bean can have a different taste or aroma, depending on the cultivation area, the botanical variety or the manufacturing processes of the fruit.

Cupping is a tasting method for assessing the quality of coffee in every corner of the world according to predefined standards.

Our trainers will be by your side to help you calibrate your palate and get to know all the nuances of taste and aroma that a coffee can develop.

Subjects:

• Sensory analysis: tactile, olfactory, gustatory perception
• The taste : sour, salty, sweet, bitter, umami
• The gustatory components of a coffee: acidity, sweetness, bitterness
• The tactile components: body and astringency
• The olfactory components: the aroma and the aftertaste
• The flavour
• La Coffee Flavour Wheel