Sensory Coffee Skills Course teaches the ability to discern one taste from another, to be able to describe the sensory information and to perceive how these elements interact.
The Sensory Skills Foundation course explores the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.
• Define sensory analysis and its importance to the coffee industry
• Describe how tastes and aromas create complex flavors
• Identify aromas in the Le Nez du Cafe kit and categories on the SCA Flavor Wheel
• Define cupping, practice set-up protocol using the simplified cupping form
Duration: 1 day (including written and practical exam)
The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science. This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.
• Outline physiology and psychology of sensory analysis along with common tests
• Identify intensity levels of bitterness, acidity, and body
• Further practice with Le Nez du Cafe kit and SCA cupping form
• Apply cupping protocol in various business contexts
*Prerequisites: Sensory Foundation is recommended but not required.
Duration: 3 days (including written and practical exam)