Day 1: •Blending Theory and Drip-filter Blend Development. •Review of tasting language and cupping protocols. •Tasting key components for dripfilter blends. •Triangulation and blind tasting exercises: cupping of various popular "low" and "high" notes. •Cupping of Breakfast blends and darker roasted blends. •Review of roasting techniques for dripfilter blends. •Roasting exercises.
Day 2: •Espresso Blending. •Tasting espresso beverages: participant and competitor coffees. •Espresso blending theory. •Roasting for espresso blends; fine tuning acidity, preventing taints and enhancing sweetness. •Blending exercises for espresso blends. •Tasting espresso beverages: participant and competitor coffees. •Green coffee sourcing strategies.