Dia 27 de julho de 2024 – a partir de 10 horas.
Duração de 2 horas em português
Entre na lista de espera.
Valor: 60,00€
O Workshop de degustação guiada apresenta os fundamentos da avaliação sensorial do café de uma forma prática. Será apresentado o protocolo de prova padrão utilizado pelo setor do café – SCA cupping.
Os participantes aprendem a seguir um processo standard para diferenciar certos atributos sensoriais do café, incluindo corpo, acidez, amargo e muito mais.
Permite obter insights sobre a identificação de qualidades especiais de café, bem como uma visão geral da classificação de cafés.
Vamos debater sobre o novo conceito de café de especialidade apresentado pela Specialty Coffee Association (SCA).
Conteúdo:
– O que é o Protocolo de Prova (cupping)?
– A metodologia SCA
– Como preparar uma prova.
– Comunicação e linguagem
– Identificação de atributos no café
– Novo conceito de avaliação de especialidade -The Coffe Value Assessment.
Felipe Orioli is an MSc. Agronomist, Arabica Q-Grader, consultant, and educator. His passion for coffee began in 2007, when he started working with the production of specialty coffees at Fazenda Bagagem (GO). He is an instructor authorized by the Specialty Coffee Association (SCA) and has more than 17 years of experience in the commercial coffee chain. He currently lives in Lisbon, is a PhD student in Management at the University of Lisbon Business School (ISEG) and develops projects with Fazenda Bagagem's specialty coffee in Europe.
Learning is done through 3 stages of knowledge and skills in each module: Foundation, Intermediate and Professional.
The Specialty Coffee Association (SCA) is a non-profit organization representing thousands of coffee professionals, from growers to baristas around the world.
SCA Certified Training provides you with a certification that is internationally recognised.
The Coffee Skills Program (CSP) is a modular, skills-based training program designed to prepare students to become more successful in their careers, contributing to the progress and evolution of the specialty coffee industry. The CSP program consists of 6 different modules: Introduction to coffee, Barista Skills, Brewing, Green Coffee, Roasting and Sensory Skills.
Preencha para mais dúvidas!
The Introduction to Coffee course is ideal for those new to specialty coffee. It traces the journey of coffee from its origins in Ethiopia to being the important commodity it is today. This course provides an overview of the entire specialty coffee supply chain.
The key concepts around green coffee, from plant growth, through processing, shipping and storage to roasting. This course is ideal for people in the coffee industry or those looking to gain an insight into the broad subject that is green coffee.
This module studies into the process of roasting beans, including the roasting cycle and levels, identifying defects, physical and chemical changes, as well as managing the roasting production flow.
Sensory analysis courses cover concepts and skills relevant to the evaluation of coffee and related products. The content of these interactive courses includes sensory science; industry-specific protocols; common sensory attributes of coffee; physiological sensory training; implementation of sensory programs; consumer test design; application in business and more.
