With the expansion of cold brew in the global market, there is a greater need to understand how coffees will perform with this brewing method. Although hot cupping is a process that’s familiar to coffee professionals, many are unfamiliar with cold brew sensory analysis techniques. However, if you’re going to brew coffee cold, you should also cup it cold.
This workshop will explore the need for and techniques of cold brew sensory analysis using industry standards. Discussion will focus on designing cold brew experiments that end in sensory analysis to elevate any coffee program. Come discover how you can leverage cold brew cupping as a practical and insightful tool with the power to unlock the hidden flavor profiles that are unique to cold water extraction.
You'll taste several cold-brewed coffees side-by-side and actively discuss the sensory aspects of each cup.
Participants will:
*Understand the need for cold brew sensory analysis and techniques to simplify the process.
*Understand the key differences between traditional sensory analysis of hot brewed coffees and cold brew analysis.
*Learn how to unlock the hidden flavor profiles that are unique to cold water extraction.