This course we created is for advance level for those who want to build a career in the coffee industry. Like any structure that needs to stand the test of time, you
need a strong foundation – for us, this is our Advance professional class.
We have divided the course into three different parts and each has its own role. Such as:
Cupping is the coffee industry’s more-or-less standardized practice for sensory evaluation. Participants will learn how to use aromas and flavours
to possibly determine the quality potential of a given coffee, the success of a roast, and/or the presence of sensory defects.
Questions / Contact
Terry – 0423 697588