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Thread: Palate Training & Sensory Analysis - July 19-20

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    CoffeeSnobs Owner Andy's Avatar
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    Palate Training & Sensory Analysis - July 19-20

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    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



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    CoffeeSnobs Owner Andy's Avatar
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    Re: Palate Training & Sensory Analysis of Coffee

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

    Iíll 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 Iíll see if we can arrange transport from the airport (Avalon or Tullamarine).


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    Re: Palate Training & Sensory Analysis of Coffee

    Quote Originally Posted by Andy Freeman link=1213684751/0#1 date=1213684778
    I attended this course the first time it was run and itís a real eye-opener, Lindsayís effort, knowledge and teaching sytle transferred from the wine industry makes this a huge learning experience in a short period of time.

    Iíll 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 Iíll see if we can arrange transport from the airport (Avalon or Tullamarine).
    Im going....Any other CSers?

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

    I wish!

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

    yep - paid today ::)

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

    Looks like fun. If I could afford it, Id be in like a shot.

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    Senior Member E-Gene's Avatar
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    Re: Palate Training & Sensory Analysis - July 19-2

    Really really tempted!

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

    I enquired about the course and would love to go just getting the funds might be hard. But who knows?

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

    $550?! Yikes!

    You could get 1 on 1 training for $50/hour.... and get 10 hours one on one for the same amount of money.

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    Senior Member Dennis's Avatar
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    Re: Palate Training & Sensory Analysis - July 19-2

    Quote Originally Posted by Bon link=1213684751/0#8 date=1214560859
    $550?! Yikes!

    You could get 1 on 1 training for $50/hour.... and get 10 hours one on one for the same amount of money.
    Hi Bon

    I dont know what sort of $50 per hour training you may be referring to, but if its something like one single driving lesson that you can get anywhere, anytime, and delivered by just about anyone, then fair enough.

    On the other hand, if you are thinking of a two-day, intensive course offered by a reputable organisation and facilitated by someone with Lindsays credentials, then the $550 is a more than fair price.

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

    Ive had 1 on 1 with an ABC for $50/hour, someone whos actually proven themselves and their palate and one many would consider a leader in the industry.

    I have no idea who this Lindsay bloke is and Im not trying to saying that he isnt good or reputable, its just a big unknown to me for that kind of money.

    It takes a little more than being a Professor to sell someones credentials to me. I was fortunate enough to sit down with a Uni professor of mine for dinner and have him tell me he didnt believe in investing in the stock market, he thought it was all a load of shit and you may as well go down to the TAB and put your money on lucky #13.

    My point Im trying to make is, that I would rather go learn off someone whos widely recognised in the industry for roasting and actually producing it in the cup..

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

    So I guess thats a "no" from you then, Bon. :)

    Personally, Id be there in a flash if I could manage it.

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    Senior Member Dennis's Avatar
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    Re: Palate Training & Sensory Analysis - July 19-2

    Bon, Lindsay is a master of wine and wine appreciation, and the course is palate training and sensory analysis of coffee - palate and sensory analysis for both wine and coffee have many similarities. If you cant see that, then youd be right not to want to be involved.

    There are very few people who are as you say, widely recognised and directly involved from crop to cup who are prepared to share their knowledge. But if you do find one, let me know and we might be able to go together and split the cost! ;D

    Youre right not to trust in people, simply because they have a title like "Professor". The one you had dinner with is a case in point. The comparison of investing in the stockmarket versus picking a horse on the TAB is totally ludicrous. Volatility in the stockmarket is actually a rarity, and over time, is proven to be one of thebest investments that can be made.

    I suspect that even the good professor has superannuation. Guess where his super fund invest his money?

    Like Viviane, I too would be at this course in a flash if I could!

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

    Agree with what Dennis said about credibility.

    That stockmarket/TAB comparison shows up a lack of knowledge.

    When I used to bet on the horses and studied the form guide thoroughly each week my average was 2 winners out of 3 picks.
    In 20 years in the stock market I only ever made 1 bad choice and made money on all the rest.

    Im with Viv and Den and would love to be able to take up the opportunity to train my palate.
    At the moment its nothing special.

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

    Well, how how much it would take for the the likes of Hazel, Scottie, Emily Oak or Dave Makin to run something like this?

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

    Quote Originally Posted by Bon link=1213684751/0#14 date=1214639144
    Well, how how much it would take for the the likes of Hazel, Scottie, Emily Oak or Dave Makin to run something like this?
    With all due respect Bon, I suspect Hazel, Scottie, Em and Dave would probably be really keen to attend something like this- as its unique and at at whole new level. For industry people of this calibre, it may only be palate calibration but you dont know unless you check. The responses from the last session were along the lines of mind blowing...

    Bottom line is that you gets what you pays for and perhaps it not all that wise to place a perceived value on something you have not experienced. :-?

    Im going and if the responses of the last group who attended are anything to go by, it will be worth every cent.

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

    From the sounds of it, before you even walk in the door youre paying for someone to spend at least a day on a sample roaster.

    Sometimes I think that its nice and very useful to get a coffee perspective from someone who is not all that in to coffee. At First Pour, I am lucky enough to count a wine maker and beer taster as my customers and though they profess not to know anything about coffee, their comments based on tasting are as insightful as anything that I have heard from people who work in the coffee industry.

    Cheers,

    Luca

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

    Dunno Bon..... :-?

    As a humble Electrical Engineer working in Heavy Industry and Mining, I was frequently seconded out to sister organisations and others for a minimum of $175/Hr and that was back in the early 90s. When you consider that people with my knowledge and experience arent exactly as scarce as hens teeth, compared to someone of the ilk of one "Lindsay Corby", I think the asking price is more than reasonable in todays money. Im with the others, if it was within my means and I was physically up to the challenge of the travel involved, Id jump at the chance..... 8-)

    Mal.

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

    Bon, even though I said I probably wouldnt have the money thats largely due to the fact that we just spent $900 on a new dishwasher.
    I do think the course is good value, people should think of how long it takes to aquire such knowledge. My wife pays about $120 p/h for chocolate making lessons at a top Melbourne school

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

    i think it would be an awesome expirence... i wanna go. i think it would be a bit advance for me right now... maybe the next one....

    as a few people already mention, generally you get what you pay for...

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

    Quote Originally Posted by 2muchcoffeeman link=1213684751/0#15 date=1214640000
    Quote Originally Posted by Bon link=1213684751/0#14 date=1214639144
    Well, how how much it would take for the the likes of Hazel, Scottie, Emily Oak or Dave Makin to run something like this?
    With all due respect Bon, I suspect Hazel, Scottie, Em and Dave would probably be really keen to attend something like this- as its unique and at at whole new level. For industry people of this calibre, it may only be palate calibration but you dont know unless you check. The responses from the last session were along the lines of mind blowing...

    Bottom line is that you gets what you pays for and perhaps it not all that wise to place a perceived value on something you have not experienced. :-?

    Im going and if the responses of the last group who attended are anything to go by, it will be worth every cent.
    Youre probably right, but that is why they are champions I guess - their whole mindset of learning from everybody and even if they only learn 1 little thing, it was worthwhile.

    Mal, I think you are comparing apples to oranges mate. I see no relevance to the mines forking out big money for someones skills/knowledge as they have millions of dollars at stake and we are looking to enhance a sensory experience. I think comparing this to 1 on 1 training with an industry leader like I said is more relevant.

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

    Quote Originally Posted by Bon link=1213684751/20#20 date=1214893109
    <snip>I think comparing this to 1 on 1 training with an industry leader like I said is more relevant.
    ....and any industry leader who consults for $50 per hour is dramatically undervaluing his/her skills ;)

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    Senior Member Dennis's Avatar
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    Re: Palate Training & Sensory Analysis - July 19-2

    Quote Originally Posted by 2muchcoffeeman link=1213684751/20#21 date=1214893745
    ....and any industry leader who consults for $50 per hour is dramatically undervaluing his/her skills ;)
    DOH!!! ;D

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

    Quote Originally Posted by Bon link=1213684751/20#20 date=1214893109
    Mal, I think you are comparing apples to oranges mate. I see no relevance to the mines forking out big money for someones skills/knowledge as they have millions of dollars at stake and we are looking to enhance a sensory experience. I think comparing this to 1 on 1 training with an industry leader like I said is more relevant.
    Not so Bon.....

    Most of the organisations were industrial, and sited within major populations centres that required specific technical knowledge and experience.... not broad-based. As I said above, that was the minimum charge-out rate, domestic and o/seas mining corporations were charged significantly more. I have also attended several educational seminars over the years too and I know that the people recruited to run these (usually University Professors) were charged out at a higher rate than this, so is not irrelevant in my view,

    Cheers,
    Mal.

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

    Is there any chance the course will ever be run in Sydney?

    Or perhaps on a regular basis so a trip might be planned interstate?

    Is the course affiliated or accredited with either La Trobe or TAFE?



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

    Quote Originally Posted by 2muchcoffeeman link=1213684751/20#21 date=1214893745
    ...and any industry leader who consults for $50 per hour is dramatically undervaluing his/her skills *;)
    I totally agree, Chris - but theres a flip side to this debate.

    Theres plenty of organisations (especially government based) that pay highly skilled staff a rate thats not in keeping with their abilities, compared to similarly skilled private consultants.

    As an example, I have a mate highly skilled in his field as a statistical analyst who worked for CSIRO. He was on a defined salary that equated to roughly $60 per hour. He got jack of his job, & decided to throw it in to re-focus on what hed like to do. 2 weeks later he received a call from his previous manager asking if hed like to return on a consultancy basis to complete a project that hed been working on (because they couldnt find anyone in the organisation with his comparable knowledge & skills)

    He didnt really want to do the work, so plucked a $300 per hour rate out of the sky to put on the table to return :D

    They didnt even baulk, & agreed. He finished the project after 20hrs work.

    Calculate the difference in earnings he reaped by returning as a sought after consultant ;)

    Tony

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

    Comparing the consultancy rates to the course cost was always the perspective I looked at to decide its value.

    When I was the Training Coordinator for my last organisation external courses at this kind of price were the norm.

    And speaking of consultants rates, when I was auditing a large Y2K project a few years ago my company loaned me out to a couple of affiliate companies at "mates rates" of $3000 a day or part thereof.
    That meant that the first 20 minute meeting (plus an hour of travelling time) was charged a full $3k.
    No wonder they both insisted I complete the audit in a day. *;D

    We did throw in the report for free. *;)

    I wish Id been paid a percentage of that.

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

    Quote Originally Posted by Thundergod link=1213684751/20#26 date=1215038447
    I wish Id been paid a percentage of that.
    Me too TG.... But I really enjoyed the work and the opportunities to travel so I was always pretty happy with the arrangement, as no doubt were you.... 8-)

    Mal.

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

    if id known about this before i forked out for my landscaping, id have put off the landscape and done this. Hopefully i will be able to make it to a future one.

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

    Hey Palate people

    Im going to the workshop. Coming over from Robe, SA, along with my barista trainer. Hope to meet some other roasters, as am starved of coffee speak !!!

    I believe that we are lucky that is type of workshop is on offer, considering that the lecturers are working on their weekend, have taken the time to put this intensive course together (which could of been a financial risk) along with that Australia doesnt have many courses available that tackle the finer details of coffee from roasting, to cupping or green bean grading - besides the obvious of espresso extraction

    Mahalia

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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

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

    Further to my previous post>

    In my costings, I forgot to consider the following:
    Overheads like hire of premises, electricity, loo paper etc

    Then we have the course preparation, the advertising, the beans, the roasting, the tasting thingos, etc, etc ad infinitum. Must not forget the Tax paid to Kevin.

    So after a re-evaluation of the costings I think the GP would come down to about 20 bills or less per hour per person. Jill would be doing a lot of it for the love of it. Hopefully Lindsay gets paid something decent for giving up his weekend, sharing his IP and expertise. The TAFE profit would be minimalistic, just dont tell them or there will be no more such courses!

    I might sound bit cynical, *but really, some people do need to get a grip and think before they post!!!!!

    JD


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

    Your not been cynical, just stating the Obvious John

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

    Will be in attendance. Very excited.

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

    Quote Originally Posted by Framey link=1213684751/20#24 date=1215012131
    Is there any chance the course will ever be run in Sydney?

    Or perhaps on a regular basis so a trip might be planned interstate?

    Is the course affiliated or accredited with either La Trobe or TAFE?


    I would also love to know if this sort of thing would be offered in Sydney - it sounds fantastic!!

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

    Hi JetBlack Espresso, the course is at William Angliss institute of TAFE, which I believe is one of Victorias premier food training schools. Where apprentice chefs go and learn how to cook they also do Barista training and many other courses.
    But I dont know if its affiliated with Latrobe Uni, also most of our TAFEs in Victoria are now called Universities.

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


    I would also love to know if this sort of thing would be offered in Sydney - it sounds fantastic!!
    Not sure there are plans for Sydney yet but Ill ask on the weekend.

    The next one is early October as far as I know and I expect it to sell out too. Its well worth heading into Melbourne for the weekend to attend, airfares are cheap now and you can get some great accomodation deals in the city if you hunt.

    Im looking forward to it (again) and Im sure there will be a few post-reviews in here next week.


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

    Im definitely going to keep october in mind - too much on this weekend!!

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

    Quote Originally Posted by JetBlack Espresso link=1213684751/20#34 date=1216023209
    ... I would also love to know if this sort of thing would be offered in Sydney - it sounds fantastic!!
    yeah, and Brisbane!

    Much needed in this desert of tasting courses. With Veneziano about to open shop (... well soon ::)), hopefully thisll change somewhat.

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

    Quote Originally Posted by JetBlack Espresso link=1213684751/20#34 date=1216023209
    Quote Originally Posted by Framey link=1213684751/20#24 date=1215012131
    Is there any chance the course will ever be run in Sydney?

    Or perhaps on a regular basis so a trip might be planned interstate?

    Is the course affiliated or accredited with either La Trobe or TAFE?


    I would also love to know if this sort of thing would be offered in Sydney - it sounds fantastic!!
    ... watch this space...


    Em :-)

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


    Not sure there are plans for Sydney yet but Ill ask on the weekend.
    It might happen! The idea was floated and it didnt sink so as Em suggested above, "watch this space". ;)

    Brisbane? Sorry I didnt ask GrindOnDemand. I guess it all depends on how much local demand you can drum-up!

    I missed yesterdays session but was there today and I can tell you that everyone that I spoke to really got a lot from the whole weekend.

    Today I caught-up with a lot of CSrs and met some new coffee faces that are driven to improve their craft and understanding and are looking forward to taking their coffee to new levels which has to be great for the coffee scene all over the country.

    There was even a surprise session this morning about Aussie cocoa with pre-production samples of local chocolate. Im sure we will hear more about this exciting "new" industry in the coming year too.

    Unique, educational, fun and great value!


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

    It was a great weekend.

    A bunch of chemicals found in roasted coffee were presented individually in their pure form (first few rounds dissolved in water on their own, then blended together and finally tasted in a solution of brewed coffee = 14 flights of tastings. Min sample size 5, max 9).

    Caffeine*** solution was both a highlight and lowlight. Taste-wise, it sucks. But it showed me that for a balanced a cup, a little bitterness is good (is this the same as secondary extractions??).

    Day 2 was much more fun, with various rounds of traditional cupping. We looked at the effects of temperature with roasting, cupped a bunch of coffee that was grown where the terroir was pretty constant (same farm), but variations in varietal and processing method. Looked at some Aus chocolate (Samoan choccy sucks ass). Talked about green bean faults as well as roasting faults.

    Andy Freeman brought in a Malawi roasted with some parameters fixed (drop temp, turn, 1st crack and dump temps) but varied the heat for ramp up temps and method.

    Day 1 was great, but mentally exhausting.

    Day 2 was much more fun in a coffee related sense. Multiple flights of traditional cupping. Less brain activity involved, but the cupping was intense.

    ===============================

    With regards to the cost. I felt that it was worth it.
    Most of the particiapants either roasted their own coffee, or at least had a say in the roast levels that they received in their cafes.
    There were a couple of part-time and home baristas (10-15%). Everyone seemed to have learnt something from the day. This should be a course that appeals to both ends of the spectrum - commercial and home roasters.





    ***Try chewing on a panadol to get an insight into the taste of caffeine.

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

    What they said...

    It was an exhausting, challenging but exhilarating weekend and if I can apply even 10% of it, a quantum leap is guaranteed.

    The preparation behind the weekend was phenomenal with days of work behind the scenes to get everything ready.

    Day 1- Lindsay expertly guiding us through countless runs of coffee compounds in water to train the palate and then the opportunity to see how these compounds contribute to coffee flavour and aroma. I am dumbfounded as to how much I learned.

    Day 2- Chocolate at 10am and no guilt (all in the name of science) *:D, 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 *:o. CSers- EVERY home roaster needs to experience this.

    Many more cuppings throughout the day and lots of networking and fun banter.

    Thanks to Lindsay (and his poor lab tech), Jill and Mel- brilliant organisation and wonderful food, Andy and the roasters who provided samples for us to sip and slurp our way through.

    CSers, all I can say is do whatever you can to get yourself into this workshop. Sell the kids if neccessary! Its an absolute bargain and for me was an ephiphany.

    Chris

  44. #44
    Senior Member E-Gene's Avatar
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    Re: Palate Training & Sensory Analysis - July 19-2

    Whens the next one?

  45. #45
    CoffeeSnobs Owner Andy's Avatar
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    Re: Palate Training & Sensory Analysis - July 19-2

    ...a eureka moment...
    (insert Andy blushing here)

    For a non-teacher, its a strange thing to stand in front of a room full of peers and coffee industry people and try and tell them something that they didnít already know after their many years of experience. Luckily for me there have been no rotten tomatoes lobbed yet.

    I love sharing some gems that I have learnt in my journey and really get a kick out of giving someone a ďeureka momentĒ. I had a couple of roasters say on the day ďwow, that was a real eye openerĒ in a similar vein to you so all in all Iím pretty happy with the way my dizzy eclectic rant went. Thanks!

    Quote Originally Posted by E-Gene link=1213684751/40#43 date=1216612716
    Whens the next one?
    I heard a rumour of first week in October but dont know for sure. The best bet would be to drop a line to Jill or Mel at the Coffee Academy
    http://coffeesnobs.com.au/YaBB.pl?num=1211437063


  46. #46
    mwatt
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    Re: Palate Training & Sensory Analysis - July 19-2

    Quote Originally Posted by Emily link=1213684751/20#39 date=1216092893
    Quote Originally Posted by JetBlack Espresso link=1213684751/20#34 date=1216023209
    Quote Originally Posted by Framey link=1213684751/20#24 date=1215012131
    Is there any chance the course will ever be run in Sydney?

    Or perhaps on a regular basis so a trip might be planned interstate?

    Is the course affiliated or accredited with either La Trobe or TAFE?


    I would also love to know if this sort of thing would be offered in Sydney - it sounds fantastic!!
    ... watch this space...


    Em :-)
    BUMP!

    Anything in the pipeline?

    (And yes, I am aware its the most foolish time of year to be asking ;) ).

  47. #47
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    Re: Palate Training & Sensory Analysis - July 19-2

    Or even Melbourne, again. Im very keen to get involved in something like this.

  48. #48
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    Re: Palate Training & Sensory Analysis - July 19-2

    God forbid someone would read the instructions ... but ... http://coffee.angliss.vic.edu.au/overview.htm shows the following dates:

    21st & 22nd March
    2nd and 3rd October
    3rd May (Sydney)
    4th May (Sydney)
    16th November (Port Macquarie)


    Presume these are 2009 dates?

  49. #49
    Senior Member
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    Re: Palate Training & Sensory Analysis - July 19-2

    Unfortunately the dates listed on that web site are not clear as to what year they are referring and only the 21/22 March is a Saturday/Sunday weekend.

    Ill wait for something more clear or official.

    Also, will there be discounts for CS members? Students?



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