這套課程是專門開設給 ＃未來打算成為杯測師 的朋友

在新制的杯測師分為三個等級，100號是所有課程中最有基礎入門的課程

依序還有200號跟300號課程

以往的杯測師考核因為通過率很低，所以坊間出現了很多預備Q的課程

咖啡品質學會在經過多年的整理後，

開設了官方版的預備課程，提供想要扎實學習的學生們可以循序漸進的系統課程

之後考Q就不會壓力山大了

報名點選報名表單連結

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以下是課程介紹

本課程旨在向參與者介紹味覺、嗅覺和口感的基本機制，

以及這些機制在評估咖啡品質的背景下如何應用。我們還將使用CQI味道標準進行實踐，

旨在建立一種共同的詞彙，用於評估咖啡品質

Understanding Tastes And Flavors

This class is a hands-on, learn by doing and tasting style class. It begins with foundational knowledge learning activities for the three key elements of Flavor (taste, aroma and mouthfeel). We build on this foundation by introducing the sensory analysis tools of Flavor Examples and Flavor References.

 

As we focus on the concept of evaluating the quality of coffee inside the coffee value chain, we then introduce the concepts and use the products called a Lexicon and Flavor Standards.

 

Our class day concludes by conducting sensory analysis quality testing used by industry and simulating an individual calibration with Flavor Standards.

 

The way to construct a consistent language of quality understood around the world is to use globally available Flavor Standards where individuals are trained, tested and continuously recalibrated at regular intervals to the standards of the Coffee Quality Institute.