Intermediary Sensory Exercises is a class that will help take your sensory evaluation skills to the next level. Together we’ll practice triangulations (coffee tasting where the evaluator must identify the one of three cups which is not like the other) and taste organic acids both in isolation and added to coffees. The course will involve both interactive tastings and a brief overview of the relevance of certain acid types to coffee flavor and some tricks and tips to help avoid common sensory pitfalls.
The course is modelled after industry standard examinations, and should help provide valuable practice to those seeking various types of certifications. It will also increase your ability to identifiy problem coffees in a formal evaluation setting and help you to consider the broad range of influences on a coffee’s flavor profile.
Taught by Chris Kornman of Royal Coffee, hosted by Bay Area CoRo, in anticipation of the opening of The Crown: Royal Coffee Lab & Tasting Room.
Graciously Hosted by
About the Instructor
Chris Kornman, Education and Lab Manager, Royal Coffee, Inc.
Chris Kornman is a seasoned coffee quality specialist with a decade of experience working with Geoff Watts as a cupper, educator, green coffee buyer, and roaster. Chris logged thousands of miles and hours across the coffee lands in East Africa and Brazil, though lately his focus has been developing educational curriculum and written media for The Crown: Royal Coffee Lab & Tasting Room. Whether to a room of 300 Anacafé members in Guatemala City, 100 attendees at the Roasters Guild Sensory Summit at UC Davis, or one-on-one training, his passion for education knows no boundaries. Chris rides a 1986 Schwinn Prelude, plays Washburn B-17 5-string banjo and Bach Stradivarius Bb trumpet, and always carries a Frisbee – just in case.
About the Host Venue
Bay Area CoRoasters (CoRo)
Bay Area CoRoasters provides the tools, training, and space needed to roast, package, and source coffee in a collaborative and community space. They are passionate about connecting the coffee community with the people, equipment, and resources they need to roast great coffee. Their diverse membership includes commercial roasters with established reputations, roasters dedicated to developing new brands in this changing coffee landscape, home roasters passionate about honing their skills, and coffee enthusiasts.