I want to be a professional coffee taster…

[vc_row][vc_column][vc_column_text]

In this episode, we interview Rick Appleton (Boston) and Abdulrahman Qurban (Saudi Arabia), students attending the SCA Sensory class at Boot Coffee Campus. What were the hardest parts of the course and what was the ultimate takeaway?

Valerian tests Rick’s newly acquired ability to evaluate coffee by applying his skills tasting his skin contact natural wine. How does Rick do?

What is the difference between the SCA Sensory class and the Q Grader class?

All these questions are answered in this episode.[/vc_column_text][/vc_column][/vc_row][vc_row content_placement=”middle”][vc_column width=”1/4″][vc_single_image image=”21116″ img_size=”full” onclick=”custom_link” img_link_target=”_blank” link=”https://www.bottfrigyes.sk/”][/vc_column][vc_column width=”3/4″][vc_column_text]In this episode, we were drinking Marsanne Skin Contact wine by NOSO2.noso2.com[/vc_column_text][/vc_column][/vc_row]