ITCA Sensory Foundation (ENGLISH)
During this course, we focus on assessing coffee. We start by looking how taste and smell actually work in our bodies. Our nose and tongue are indispensable when we want to judge our coffees. But how does it really work?
Cupping is the tasting of coffee as it is done by professionals. It is done to assess the quality of the coffee on the one hand and to find out whether there are unwanted abnormalities or defects in the coffee on the other hand. Since we do not have much technique to judge coffee, this is the best way to discover the true character of coffee.