Date: March, 05. 2018
Course Duration: 1 day (9-17h)
Location: NKG Quality Service / Bernhard Rothfos Intercafé AG, Zug
Preis: CHF 320.- incl. certification and VAT
During this course the students will be guided through the sensory analysis procedure. The students will understand how our senses work, how we perceive aromas, tastes and flavors and how to define positive and negative flavors.
Students will get familiar with different cupping systems in use and how to run a cupping session exploring the diversity of coffee.
Participants will learn how to communicate the results using the adequate terminology.
Tainer: Gloria Pedroza
As head of the NKG Quality Service department, Gloria is in charge of training quality managers within the NKG coffee companies. She has more than 18 year of experience in quality assurance for green coffee. Today she is a WCE certified sensory judge, certified SCAE trainer for green coffee and sensory skills courses as well as a certified Q Grader instructor.
Buchungen sind für diese Veranstaltung geschlossen.
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