On the 11th of Jan AMO Brewery will host a coffee tasting, or “cupping” (the fancy coffee word for tasting), of several commercial coffees and several individual coffee types (mostly East African) to explain how and why coffees taste different. We’ll describe the varying processing techniques and varieties in coffee and what impact they have on flavour. Flavour wheels will be used as a teaching aid to help participants better understand the tastes and aromas they are experiencing.
Program:
The instructor will introduce you to what makes different coffees different, and help you identify tastes and develop your palate. We’ll cup 12 coffees in total: commercial brands, single origin East African beans, washed and unwashed coffees. We’ll discuss how beans are processed and roasted, and the impacts of different brewing techniques.
Learning Outcomes:
Understand Arabica vs. Robusta coffees and the value of acidity
Learn to distinguish Body / Flavour / Acidity / Aroma /
Identify flavours and aromas (context of aspirating coffee), including retronasal flavours/aromas
Identify which coffee participants like best
Instructor:
Richard Bliault is a professional in the coffee trade and works in quality control in Lisbon and Ethiopia. Cupping is part of his everyday job. His passion is in better understanding the variability in quality and blending, and he looks forward to showing you how good coffees can taste!
Cost: 5 euros
How to participate:
Please email richardbliault@gmail.com to sign up and pay. Space will be limited.
Recomendamos que confirme toda a informação junto do promotor oficial deste evento. Por favor contacte-nos se detectar que existe alguma informação incorrecta.
