Dropping acid... in coffee

Organic acids in coffee play a huge part in how we perceive flavour. Tropical fruit, berries, apples, citrus, all are flavours that stem from how we perceive certain types of acids.

After this course you will be able to correctly name and differentiate between the three main acids in coffee and recognize them in tasted coffee, and get better at recognizing coffees from different countries and their attributes, to be able to pick out different fermentation processes.

Who is this for?

This is for you who want to be able to recognize acids in coffee and become more sure of your palate and origin of coffees.  

Where?

At our showroom in Erling Skakkes gate 39.

This course is one part of a three-part bundle designed to help you develop your palate and express your sensory perception. While it's fun and educational on its own, it's discounted and even more useful combined with the other courses in the Sensory Perception Bundle.

Disclaimer: courses may be cancelled or postponed if there are fewer than four participants attending. Notice will be given two days in advance.