Specialty coffee offers so many different flavour profiles! How does processing of coffee fruit into “beans” make the difference in the cup? This masterclass delves into the history of coffee and processing, the anatomy of the coffee bean, and the various ways coffee is innovating with processing today. Taste examples of processes from growing regions throughout the world. Leave with a better understanding of the rich diversity of specialty coffee!
Lecture (1 hr)
History of coffee production
Anatomy of the bean
Processes: Natural, Washed, Honey, Fermentation Experiment
Ask attendees about their expectations for these samples
Tasting (1.5 hr)
10 different samples (customised cupping note-taking forms provided)
Wrap-up / Results (30 min)
Low-intensity calibration of quality
Descriptive cupping techniques discussed
Wrap up with key take-aways
ROASTMASTER & CO-FOUNDER, WRECKING BALL COFFEE ROASTERS
Trish's experience in the industry spans over 25 years as a coffee roaster, green coffee buyer, and teacher of all things coffee. An avid traveler in coffee growing regions worldwide, she teaches cupping to coffee producers and coffee professionals around the world. She is also credited with coining the term "third wave coffee" and identifying the relevant concepts.
Trish is a licensed Q-Grader and credentialed Q Trainer by the Coffee Quality Institute. She has served on the SCAA’s Roasters Guild Executive Council, was a charter member of the World Barista Championship Board of Directors and a founding member of the Barista Guild of America.
Trish was the Director of Programs with the Coffee Quality Institute: Q and Educational Services from 2013-2017. She is the roastmaster and co-founder of Wrecking Ball Coffee Roasters.
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