New
Introduction to Fermented Beverages and Sensory Discovery
₹2,500.00
This workshop offers an introduction to the cultural and sensory dimensions of fermented beverages, fostering an appreciation for their diversity and depth. Participants will explore the aromas, flavors, and sensory profiles of various drinks in a structured, objective setting.
The session is divided into three main parts, lasting a total of 1.5 to 2 hours.
- Introduction to Fermented Drinks (10-20 minutes)
- Sensory Exploration and Calibration (20-30 minutes)
- Affective Assessment and Sensory Description (45-60 minutes)
The booking should be done 24hrs prior to the class for the confirmation
for enquiry please contact: contact@marcscoffees.com | Phone : +91-0413-2623119 and +91 72008 81291
Description
1. Introduction to Fermented Drinks (10-20 minutes).
- Brief overview of fermentation and an introduction to the five featured drinks: tepache, wild soda, kefir, kombucha, and kvass.
- Discussion of each drink’s background, including its origins, cultural significance, and evolution.
2. Sensory Exploration and Calibration (20-30 minutes).
- Participants will sample each beverage in color-neutral glasses to focus solely on taste and aroma without visual bias.(blindfolded?)
- Using a sensory chart, participants will objectively evaluate attributes such as aroma, flavor, acidity, sweetness, mouthfeel, and aftertaste.
- Intensity of attributes will be marked on a scale of low, medium, and high, emphasizing objective perception over personal preference.
- Facilitated calibration will guide participants in aligning their perceptions of specific intensities (e.g., determining if an acidity level is medium).
3. Affective Assessment and Sensory Description (45-60 minutes).
- Participants will continue to use the sensory chart to note specific qualities detected in each drink (e.g., citrus, spicy, floral, botanical, fermented).
- In a second section of the chart, they will conduct an affective assessment to indicate whether they like or dislike certain attributes based on personal taste.
- This reflective step connects objective sensory experiences with individual preferences, fostering a deeper understanding of personal taste profiles.
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