Coffee | Tasting – history and terroir


The history and journey of coffee, the trip from seed to cup, followed by a professional tasting of the terroir of coffee.

10 people max
3h00 to 3h30

SKU: N/A Category:


Course contents

  • The history of coffee since its discovery
  • Growing and processing coffee
  • Introduction to the terroir and roasting of coffee
  • How to choose a coffee, and demystifying labels – organic, fair trade, direct trade, etc.
  • Tasting via ‘cupping,’ the technique used by coffee professionals to evaluate coffee
  • Discussion

Please note that classes will be given in the specified language, but in keeping with the bilingual reality of Montréal, we’re happy to translate certain terms and phrases so that everyone can enjoy the experience.

Additional information


Lundi 12 Novembre @18h00


There are no reviews yet.

Be the first to review “Coffee | Tasting – history and terroir”

You may also like…

Manual Filter | Theory and technique

Manual Filter | Theory and technique


Learn how coffee extracts, and how to do it well – two different filter coffee brewing methods will be covered.

8 people max
3h30 to 4h00

Une tasse lors de la création d'art latteAcadémie de café de Montréal Équipement tampers