This class combines studying and using the SCA Arabica Green Coffee Defect Handbook with hands - on exercises, to
introduce coffee professionals to SCA Specialty Coffee Grading Standards.
Not exact matches
Using the SCA Cupping Protocol while exploring multiple flights of
coffee, participants are introduced to and practice the SCA protocol, and focus on basic vocabulary from the Coffee Tasters Flavor Wheel for objective, professional coffee quality evalu
coffee, participants are
introduced to and practice the SCA protocol, and focus on basic vocabulary from the
Coffee Tasters Flavor Wheel for objective, professional coffee quality evalu
Coffee Tasters Flavor Wheel for objective,
professional coffee quality evalu
coffee quality evaluation.
•
Introduced the concept of a customized
coffee cup, wherein the customer gets to choose all preferences starting from the choice of
coffee bean to the cup • Delivered impeccable and exceptional service to patrons • Managed service beverage and
coffee bean counters simultaneously • Checked taste of
coffee to ensure quality • Kept track of customer preferences and offered customized cups of warm and cold
coffee as per taste • Maintained adequate stock of materials at the
coffee bar • Developed
professional relationships with guests and coworkers