Sensory Development 201

Ever taste a cup of coffee and know something's off, but not what or why?

In collaboration with Barista Friend, this hands-on class teaches you to trace what's in your cup back to its cause, from green coffee to roast to water to brew. You'll work through:

• Green coffee: assess quality and spot defects before roasting
• Roasted coffee: taste how defects, age, and roast development show up in the cup
• Water chemistry: find out how minerals and alkalinity can impact a brew
• Brew strength and extraction: brew and taste a variety of pour overs and learn how to dial in your future brews for optimal results

You'll leave with a framework you can use at the bar, the roaster, or your kitchen counter to diagnose what you taste and improve it.

Perfect for working baristas, beginner-intermediate roasters, and serious coffee lovers who are ready to go beyond "I like it" and explain why.

No prerequisites. Sensory Development 101 is a great foundation, but you can take these classes in either order.