How do roasters, baristas and coffee experts differentiate and label flavours in coffee? What makes an Ethiopian coffee taste different from a Colombian or an Indonesian? What makes a coffee taste like green apple? In this workshop, Padre South Melbourne’s Jake will be exploring the relationship between flavour and coffee.
Focusing on the World Coffee Research Sensory Lexicon and Flavour Tasting Wheel, Jake will be exploring these references and and what they mean. He will focus on what gives coffee its distinct flavour profile, taking into account the regional characteristics, altitude it’s grown and varietal of the fruit.
Jake will touch on the chemical compounds of coffee, their relation to compounds found in food and how we may associate these flavours. Additionally, he will explore extraction theory and how over extraction and under extraction alters the end taste.
The workshop will conclude with a single origin cupping to put theory into practice!
DATE AND TIME
Monday 28th October
2:00 pm – 3:00 pm
Padre Coffee HQ
423 Lygon St
Brunswick East, VIC 3057