Exploring Components of Taste
Part 1 -Evaluating Coffee Acidity
Acidity, body and aftertaste are common terms used in coffee culture, when we describe some of our sensory experiences. In our trade it is of the utmost importance to be able to differentiate these elements, using universal terms, so that our coffee is consistent.
Our May public cupping will be the first of a three part series, on these components of taste.
Using a variety of sensory exercises and different coffees, we will isolate and talk about acidity.
Join us as we begin to demystify coffee’s complexity.
When: Sunday May 27th, 1pm – 3pm
Where: Batdorf & Bronson Coffee Roastery
200 Market St NE (Enter through the tasting room)
To Join Us: Please RSVP at 360-753-4057 or firstname.lastname@example.org
Please do not wear any perfume or any other scents.
Cost: Free of charge.