This workshop is intended for anyone interested in developing their sensory skills in coffee analysis and completing a full cupping protocol. As a result, participants will be able to properly analyze each coffee origin, distinguishing between different types of acidity and the main tasting notes found in coffee.

The workshop includes a theoretical and a practical part in which we will learn:

– introductory notions about the things we can find in coffee

– introductory notions about bitterness, acidity, sweetness

– introductory notions about tasting tools and techniques

and also a practical part in which we will learn:

– the difference between the main categories of aromas and tastes

– the difference between types of acidity and levels of bitterness

At the end there will be a Q&A section.

The workshop is held by Cristi Oltean, trainer at Meron.

Cristi entered the world of specialty coffee 7 years ago and since then he has participated in numerous national and international competitions, such as:

• Romania National Latte Art Championship 2018, 3rd place
• Meron Latte Art Throwdown 2019, 1st place
• Romania National Latte Art Championship 2022, 1st place
• Romania National Latte Art Championship 2023, 1st place
• Romania Cup Tasting Championship 2023, 1st place
• Romania Barista Championship 2023, 1st place
• World Latte Art Championship 2023, 16th place

Workshop duration: 3 hours

Maximum number of workshop participants: 5

Location: Meron, Str. Horea, nr. 5, Cluj-Napoca, Cluj

The fee includes:

– presence in the workshop;

– all necessary equipment and accessories

– a Meron coffee bag