Palate Training & Sensory Analysis - July 19-20

Re: Palate Training & Sensory Analysis - July 19-2

I wish!

[TC]

Re: Palate Training & Sensory Analysis of Coffee

I attended this course the first time it was run and it’s a real eye-opener, Lindsay’s effort, knowledge and teaching sytle transferred from the wine industry makes this a huge learning experience in a short period of time.

I’ll also be doing a roast profiling and cupping session on the Sunday which was a bit of fun.  Last time the feedback was all positive which either means it was a very polite class or I had at least some good content.



If your coming from interstate and thinking of flying-in early on the Saturday let me know and I’ll see if we can arrange transport from the airport (Avalon or Tullamarine).

Im going....Any other CSers?

[andy]

Re: Palate Training & Sensory Analysis of Coffee

I attended this course the first time it was run and it’s a real eye-opener, Lindsay’s effort, knowledge and teaching sytle transferred from the wine industry makes this a huge learning experience in a short period of time.

I’ll also be doing a roast profiling and cupping session on the Sunday which was a bit of fun.  Last time the feedback was all positive which either means it was a very polite class or I had at least some good content.



If your coming from interstate and thinking of flying-in early on the Saturday let me know and I’ll see if we can arrange transport from the airport (Avalon or Tullamarine).

[Andy]

What:	Palate Training & Sensory Analysis of Coffee
When:	July 19th and 20th 2008
Where:	Coffee Academy - Melbourne
Cost:	$550 for CSrs ($600 for others)

Palate Training & Sensory Analysis of Coffee

Two day intensive workshop for coffee professionals, roasters, baristas and serious amateurs who wish to develop their knowledge and skills in coffee analysis using sensory analysis techniques developed for the wine industry.

Designed by Lindsay Corby, full time lecturer in Wine Production Department of Agricultural Science, Latrobe University, Jill Adams Training and Development Manager of the Coffee Academy.

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


Coffee Academy
William Angliss Institute of TAFE
555 La Trobe Steet,  Melbourne
Phone: (03) 9606 2111  
Email: jilla@angliss.vic.edu.au
http://coffee.angliss.vic.edu.au