PacBayKerry Senior Member Joined: 12 Nov 2007 Posts: 15 Location: Berkeley, CA Expertise: Professional
Posted Mon Feb 25, 2008, 10:00pm Subject: SCAA's Sensory Skills Class & Test - in Berkeley, CA March 29 / Open to everyone
Specialty Coffee Association of America’s Sensory Skills Class & Test Western Regional Barista Competition, Berkeley, CA Saturday, March 29, 10:30am & 2 pm • Fee $50 Presented by Joseph Rivera, Specialty Coffee Association of America, Director of Science & Technology, www.CoffeeChemistry.com
Understanding the basic components of taste is the first step towards successful cupping. This lab will test a cupper’s ability to identify and discern different taste thresholds. Participants will be presented with a set of aqueous solutions, each containing various levels of salt, sweet, and sour. This lab is the first step at qualifying as a “SCAA Certified Cupper” and is part of the Apprentice Journeyman Certification for the Roaster’s Guild and Barista’s Guild.
This test is usually only offered at the annual SCAA Conference & Exhibition (held this year in Minneapolis, MN).
This class is open to anyone interested - no need to be a coffee pro. Interesting for anyone in to wine, chocolate, food and cooking. Limited seating - First come first served- Register today... www.wrbc2008.com
Kerry Laird Pacific Bay Coffee Co. & Micro-Roastery, Walnut Creek & Berkeley, CA www.pacificbaycoffee.com
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