This class is for working baristas who want to take their sensory and dial in skills to the next level.
In this class Matt will take the students through:
Where flavor in Coffee comes from:
– From origins, varieties, processing methods, to terroir.
– Manipulation through Roasting.
– Effects of extraction.
How we sense and measure flavor:
– Coffee tasting global standards.
– Taste, smell, and texture modulations.
– Introduction to scoring.
Creating an balanced espresso menu:
– TDS and Extraction Yield.
– Recipes variables and creating standards.
– Product development – a more objective approach to the espresso menu.
This is a comprehensive class, and prior barista experience is recommended.