Coffee can range from smelling like blossomed cherry, to tasting like chocolate with notes of vanilla, all while coating your mouth like sunflower oil. To understand the full body of coffee, it is first important to understand your own palette! In this workshop, we will look at coffee flavor wheels (aromatic and taste) and figure out what affinities our personal palettes have. Based on the region of origin, we will discover smells, textures, and tastes of the beans and brewed coffee using a variety of real ingredients. At the end of this workshop, hopefully you’ll feel more empowered to understand coffee’s intended tastes and what you would pick out based on your favorite flavors. Terroir exists everywhere!
This will be an in-person class. Chatham University’s current policy requires COVID-19 vaccinations for all students participating in face-to-face classes or campus activities.
Refunds will be issued up to 48 hours before the class.
Chatham Alumni receive a 10% discount! Use code ALUMNI at checkout.
This workshop is sold out! To add your name to the waitlist, please fill out the following form:
Instructor: Lexy Baird
Lexy Baird recently graduated with her Master of Arts in Food Studies in August 2022. Her thesis, titled, "Cooking as Commensality for Chatham University Food Studies Students," centers on some of the passions she brings to workshops, including using our senses in the kitchen and building community through food. They recently interned for the Greater Pittsburgh Community Food Bank as the Farm Intern, helping grow >1000 lbs of organic produce while also establishing distribution routes to increase food access in the Pittsburgh region. She is interested in the ways that “sustainable food systems” can come to fruition, so is working towards food education, experiential learning opportunities, agricultural production, and more.
