Sensory Skills Module

Sensory Skills Module:

  • Foundation – Designed to expose and sensitize the student on the notion of specialty vs non- specialty coffee. Student will learn to recognize the core concepts of sensory analysis and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.  Course length, 1 days.
  • Intermediate - The student will be enabled to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.  Course length, 3 days.
  • Professional – Designed to align the student with industry coffee and sensory standards and prepare them for running sensory evaluation in a coffee business. The student will acquire the skills required to start identifying and evaluating qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics.  Students will learn to generate repeatable and methodical sensory measurements of coffee and learn how to interpret results.  Course length, 4 days.
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