Mar. 13, 2020
UPDATE: Sorry Everyone! We have to postpone this event. Stay tuned. We are looking to have something planned for the week of March 23rd.
Join us on March 18th for the first in a series of informative events where we will explore how to use your senses to get the most out tasting coffee.
In this class, we will review the SCASCA is the newly formed global coffee association for Specialty Coffee. The former organization called SCAA was incorporated into the new group. The main commercial coffee group is the the NCA (National Coffee Association), which (Specialty CoffeeSpecialty coffee was a term devised to mean higher levels of green coffee quality than average "industrial coffee" or "commercial coffee". At this point, the term is of limited use, since every multi-national coffee broker Association’s) taster’s wheel. Also, we will teach you about flavor/aroma references.
This is an online event so you don’t need to leave the comfort of your own digital screen.
No need to sign up. Just go to our Facebook page and look for the live stream. You don’t have to have a Facebook account to watch. The video will be posted after the live broadcast for you to watch at your own convenience.
So how are we all going to reference flavors without everyone being in the same room? Easy. Here’s a few items to have on hand if you want to taste along with us. We’ll refer to them as flavors that you experience in coffee. Some might seem kind of weird but it will all make sense later.
- Smucker’s BlackberryBlackberry flavor in coffee sometimes relates to slightly more developed roast levels.: Blackberry is found as a fragrance, aroma or flavor in some coffees. I find that it is less obvious at very light roast Jam
- Grape Nuts cereal, ground
- Papery water – submerge 15 paper (not bamboo) coffee filters, in boiling water and allow to soak for at least 12 hours. Remove the filters and save the water as your flavor/aroma reference
- Guinness Extra Stout beer
- Brown sugarBrown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the common type is highly refined (made by
- Hershey’s cocoa powder, unsweetened