This class explores a variety of organic acids found in coffee as result terroir, processing, roasting and brewing. Students will taste these as an isolated solution, as well as with food samples as a way not only to develop their palates and confidently expand their sensory language with these taste experiences.
After tasting the isolated solutions and food samples, students will be given a flights of acid solutions in varying strengths. Before it is revealed which is which, students will arrange the samples in order of strength and also identify which organic acid is present in each flight.
To more deeply engrain what they learned into tasting coffee, they will break into teams and be given coffee samples. As a team, they will taste and talk about which acids are present in the coffee and provide a primary and secondary flavor note as well. All teams will be given the same three coffees of varying origin and processing.