Importance of sensory analysis: general concepts, recognition of qualities, operation of the coffee business.
* Sensory attributes: fragrance, aroma, flavor, aftertaste, acidity, body, balance, cup cleanliness, sweetness, uniformity.
* Assembly of the protocol: practical exercise of assembly of the tasting protocol, practical skills, speed, perception techniques, descriptors.
¡From beginner to expert in a single course!
DURATION: 3 HOURS
PRESENTIAL CLASSES (PERSONALIZED)