Like spirits, coffee is a multi-sensory experience. The conditions of plant growth, fruit processing, and bean roasting create a flavor and aroma profile unique to each type of coffee. Marty Souza of Counterculture Coffee will teach you how to use professional tools for sensory calibration and assessment and put them to work comparing several different kinds of coffee through the practice of cupping. You’ll come away with an understanding of your own coffee preferences and where they fit within the industry standards for excellence.
