2 Learning Units
LESSON 1: Brewing Techniques, Flavor Profiles, and Coffee Classification
This lesson offers a foundational exploration into the core elements that shape the flavor, quality, and experience of coffee: brewing techniques, roasting stages, and sensory evaluation. Participants will examine the science and craft behind three primary brewing methods—pour-over, espresso extraction, and immersion brewing—highlighting how variables such as grind size, water temperature, and extraction time influence the taste profile of each cup.
The roasting section introduces learners to the transformative stages of drying, caramelization, and the Maillard reaction, which together define the aroma, body, and flavor depth of coffee. Through detailed descriptions and visual references, learners will distinguish between light, medium, and dark roasts, and understand their sensory implications.
LESSON 2: Sensory Evaluation, Roasting Science, and Coffee Quality
This lesson focuses on two critical aspects of coffee preparation: sensory evaluation and the science of roasting. Sensory evaluation equips learners with the ability to assess coffee's aroma, acidity, body, and flavor profiles, creating a structured approach to tasting and describing coffee. Participants will learn how to develop a sensory vocabulary, allowing them to communicate flavor distinctions effectively and recommend coffee confidently to customers.
The roasting process is explored in detail, emphasizing its stages—drying, caramelization, and the Maillard reaction. Each stage transforms the coffee bean's physical and chemical properties, directly impacting its flavor and aroma. Learners will gain insights into how roast levels (light, medium, dark) influence the balance of sweetness, acidity, and bitterness, helping them better understand coffee profiles and customer preferences.
English
Македонски
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Türkçe
