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Re: Palate Training & Sensory Analysis - July 19-2
I have read with interest some of the comments on this particular post. Some of which really surprise me -
Take out ya calculator:
Cost $550 (for CS members).
Less morinng and arvo Ts x 2 days = $20
Less Lunch x 2 days = $30
Down to about $500 (have not taken out the GST)
Course time say about 12 hours (9-4 minus lunch and breaks)
12 into $500 = $41.66 per hour.
I know Jill Adams, but do not know Lindasy Corby, but I am confident that if this course has Jills name on it (which it does) then it has integrity and is worth a lot more than the $41.66 pp per hour..
As Andy says, the course outline goes something like this:
Day one
The focus is on training your palate to identify different tastes and flavours found in coffee:
1. Sugars, acids, tannins and bitterness tasted separately then in combination
2. Un-roasted coffee components
3. Roasted coffee components
4. Combinations of 1,2&3
All compounds will be tasted in water and in coffee.
Day two
A range of roasted coffees will be tasted to highlight the effects of plant variety, processing
techniques, region and the roaster on coffee flavour profiles:
1. Different Arabica plant varieties from the same place
2. Different processing techniques
3. Different regions/countries
4. Same coffee roasted differently.
5. Growing and processing faults/taints
6. Robusta / different countries and processing
I am fairly confident that persons mentioned earlier like Hazel, Scottie, Emily Oak or Dave Makin would be compensated similarly.
I believe that the class size is limited to about 10 persons.
I have booked in and look forward to expanding my knowledge on coffee.
PS: me thinks that our Saturday nite dinner at Vue de Monde or MoVida (still deciding) might cost more than the training!
By world standards the course is under priced. I would not sell my place for anything!
John Doyle
I have read with interest some of the comments on this particular post. Some of which really surprise me -
Take out ya calculator:
Cost $550 (for CS members).
Less morinng and arvo Ts x 2 days = $20
Less Lunch x 2 days = $30
Down to about $500 (have not taken out the GST)
Course time say about 12 hours (9-4 minus lunch and breaks)
12 into $500 = $41.66 per hour.
I know Jill Adams, but do not know Lindasy Corby, but I am confident that if this course has Jills name on it (which it does) then it has integrity and is worth a lot more than the $41.66 pp per hour..
As Andy says, the course outline goes something like this:
Day one
The focus is on training your palate to identify different tastes and flavours found in coffee:
1. Sugars, acids, tannins and bitterness tasted separately then in combination
2. Un-roasted coffee components
3. Roasted coffee components
4. Combinations of 1,2&3
All compounds will be tasted in water and in coffee.
Day two
A range of roasted coffees will be tasted to highlight the effects of plant variety, processing
techniques, region and the roaster on coffee flavour profiles:
1. Different Arabica plant varieties from the same place
2. Different processing techniques
3. Different regions/countries
4. Same coffee roasted differently.
5. Growing and processing faults/taints
6. Robusta / different countries and processing
I am fairly confident that persons mentioned earlier like Hazel, Scottie, Emily Oak or Dave Makin would be compensated similarly.
I believe that the class size is limited to about 10 persons.
I have booked in and look forward to expanding my knowledge on coffee.
PS: me thinks that our Saturday nite dinner at Vue de Monde or MoVida (still deciding) might cost more than the training!
By world standards the course is under priced. I would not sell my place for anything!
John Doyle
), hopefully thisll change somewhat.
, a eureka moment session where Andy showed just how much roast profile influences whats in the cup. We cupped identical in appearance samples of one origin and the difference in the cup- mind blowing 
. CSers- EVERY home roaster needs to experience this.
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