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Course Description

Learn how to evaluate coffee like a professional at the newly established Maui Center for Coffee Excellence! . Q-Arabica Grader David Hall will lead you through a sensory experience using the process known to the coffee industry as cupping.

Course Outline

1. Class Outline a. Week 1 - Intro to cupping. Navigate flavor wheel. Complete basic sensory evaluation form. b. Week 2 - Origins: Latin America, Africa, Asia c. Week 3 - Origins: local farms d. Week 4 - Student led triangulation

Learner Outcomes

 ? Setup and prepare cupping

? Understand attributes for evaluation - acidity, body, balance, finish

? Navigate and utilize SCA flavor wheel

? Complete basic sensory evaluation form

? Discuss and dispute sensory feedback as group

? Identify coffees as presented in a triangulation format.

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