In this professional course we will explore differences in green and roasted coffee related to density, altitude growth, varieties, processes, decaffeination, and storage. Participants will practice drink production and improve upon workflow. Extraction will be analyzed, and adjustments made to extract to different levels. Latte art and foaming will be improved upon, and we will discuss milk in depth, including processing and composition and its ability to foam. We will define and test water quality and adjust water to meet standards and use sensory to identify subtle differences in coffees, describe espresso brews, extract different coffees to find optimum taste and create brew recipes for espresso. Attendees will improve on latte art techniques to pour at least two designs consistently and split a pitcher of steamed milk between two lattes to pour the same design in two cups.

• Identify and utilize the new CVA sensory references.

• Explain the function and background of key sensory assessment tools used in CVA – 15-point intensity scales, CATA lists, and hedonic scales.

• Use the CVA Descriptive and Affective Forms to describe and evaluate coffee.

• Explain and use the new CVA system, including the descriptive, affective, and extrinsic evaluation tools.

  • (don’t worry, we will explain all of that - but this information is more in line with sensory science and can be valuable for many purposes.)

• Identify and utilize the new CVA sensory references.

• Explain the function and background of key sensory assessment tools used in CVA – 15-point intensity scales, CATA lists, and hedonic scales.

• Use the CVA Descriptive and Affective Forms to describe and evaluate coffee.

• Explain and use the new CVA system, including the descriptive, affective, and extrinsic evaluation tools.

  • (don’t worry, we will explain all of that - but this information is more in line with sensory science and can be valuable for many purposes.)