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SCI Sensory Course

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SCI Sensory Course

from 660.00

Level 1 - 18th June - 20th June 2018

Level 2 - 21st June - 23rd June 2018

Venue: Torch Coffee Lab, Yunnan, China

Class conducted in bilingual (English & Chinese).

All coffee courses conduct in Yunnan, Pu’Er, China are inclusive of a Coffee Farm Trip

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SCI Sensory Level 1

Beginner (3-day course) 

Strong theory and systematic practice (useful to pass the Q certification course for coffee buyers, roasters and baristas). Required course for all other courses. Certification is provided. 

  • Specialty coffee and sensory evaluation of quality. 
  • General physical inspection, roasting, brewing 
  • Basic theory of aroma perception.
  • Practice with aroma vials and descriptors. 
  • Identification of basic tastes and calibration on intensity and quality (modulation).
  • Introduction and informal exercises of affective, discriminative and descriptive cupping of the same coffees. 
  • Cupping tutoring. Learning the SCAA cupping protocols and format.               -            
  • Cupping different origins and basic processing methods.

SCI Sensory Level 2

Professional (3-day course)

More in depth than the Q course. Full theory and extensive practicing and testing. Oriented to quality controllers, master roasters, researchers, and other experienced coffee professionals. Certification is provided.

  • Specialty coffee and sensory evaluation of quality. 
  • General physical inspection, roasting, brewing and review cupping protocols and standards. 
  • Physical inspection and grading systems. Odor, color and homogeneity, shape, size, moisture content and drying quality, density, and grading. 
  • Chemistry of aroma precursors in coffee and their role in flavor integration.   
  • Practice with aroma vials and descriptors. 
  • Calibration in intensity and complexity of fragrance-aroma and use of aroma descriptors. 
  • Theory and practice of aromatic taints and defects. 
  • Theory of taste precursors; origin, perception threshold and taste dynamics.         
  • Identification of 5 basic tastes and calibration on intensity and quality. 
  • Taste modulation theory and exercises. 
  • Theory and practice of texture. 
  • Flavor modulation by polyphenols and fats in coffee.
  • Cupping different processing methods and different species, improved catimor hybrids and Arabica varietals. 
  • Cupping skills testing: precision (finding the right grade), calibration (deviation from the group), consistency (scoring the same sample consistently), spread (safe cupping) and defect detection.
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