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Course Progress
Coffee Quality Control
-
How to Cup
- CQC 3.0 What's in Chapter 3?
- CQC 3.01 The Physiology of Taste and Smell
- CQC 3.02 How we Taste — The Labelled Lines Model
- CQC 3.03 When to Begin Cupping
- CQC 3.04 Liquid Consumption
- CQC 3.05 Aspirating
- CQC 3.06 Expectorating
- CQC 3.07 Receptiveness
- CQC 3.08 Glossary and Recap
- CQC 3.09 Comprehension Test — Chapter 3
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