"SENSORY ANALYSIS AND TASTING" COURSEWho it is aimed at This course is dedicated to learning the techniques of coffee sensory analysis. To test the level of perception of tasters based on their sensory sensitivity or to train their taste olfactory skills. Various practical tests will be carried out in order to determine and develop sensory receptors. Duration The course lasts 1 day. Participants 1 person (one to one course). Dates and times As this is a one to one course, the dates and

Attraverso una combinazione di lezioni teoriche e pratiche

con un corso base certificato

Material: aluminum

An explosion of fruity notes

Altitudine: 1700 - 1850 msl

ai metodi alternativi all'espresso per estrarre il caffè: V60

l'evoluzione è incredibile: la dolcezza si intensifica con una spiccata nota di pesca e albicocca

Recommended extraction methods FILTER

Hario has earned its reputation as the king of the glass

Simply scroll through the LED display to adjust the temperature and keep it constant

mandorla e frutta matura quasi disidratata

Medium-high initial acidity reminiscent of citric orange acidity