Green Coffee Analysis – Theory & Application
Understanding Context and Perception in Coffee Tasting
9:30am – 12pm
Objective sensory evaluation is difficult, but knowledge is power. Understanding the ways our minds can trick us while cupping or tasting coffee is an important skill to master as a quality control specialist.
This class will explore context and perception with two blind cupping exercises in a format designed to be both fun, mildly competitive, and engaging for an array skill levels. Students will learn to understand their inherent sensory predispositions and will get some tips and tricks to avoid sensory pitfalls.
About the Instructor:
Chris Kornman, Education and Lab Manager, The Crown
Chris Kornman is a seasoned coffee quality specialist, avid writer and researcher, and the Lab & Education Manager at The Crown: Royal Coffee Lab & Tasting Room. Formerly a QC manager, cupper, educator, green coffee buyer, and roaster at Intelligentsia under the guidance of Geoff Watts, Chris logged thousands of miles across the coffee lands in East Africa and Brazil. His passion for coffee and education has led him to speaking opportunities at Anacafé in Guatemala City, Roasters Guild Sensory Summit at UC Davis, as part of the Academic Agenda for the Café de Colombia Expo in Bogotá, and in front of humming roasters and slurping coffee tasters worldwide.