June 6, 2017
5:00 pm - 6:00 pm
We taste coffee like an expert sommelier evaluates wine. Do you ever wonder how we decide that our Ethiopian coffee has notes of jasmine but the Colombia is bursting with citrus acidity? In this course we will lead you through the process of tasting coffee using the industry standard of coffee cupping. We will help you taste, chart, and hone in on the unique flavors that coffee has to offer.
Expertly prepared course materials
12oz bag of fresh roasted coffee