"Sensory Basic" Course by Ruslan Karelashvili

SENSORY BASIC
AST Trainer: Ruslan Karelashvili

1. Coffee Sensory Analysis and Working with the CVA Form

We will study in depth the descriptive CVA (Coffee Value Assessment) form, developed by the SCA and used for evaluating coffee at professional championships, including the Brewers Cup and World Coffee Roasting Championship.

2. During the training, we will examine the principles of descriptive analysis and learn how to systematically evaluate coffee based on key parameters:
- country and region of origin;
- quality of raw materials;
- processing method;
- freshness and the impact of time on the sensory profile.

The program includes 4 practical cuppings with a detailed analysis of each sample. In each session, we will taste and analyze 4-6 different coffees, comparing their sensory characteristics and identifying the factors that shape the flavor profile.

3. Special attention will be paid to developing sensory memory and recognizing aromas using the professional Le Nez du Café 2.0 kit. This will allow for better identification of aromatic descriptors and more confident usage of coffee description language at a professional level.

Price: 5 000₴

Date: 02.07
Time: 10:00 to 18:00