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SCI Sensory Intermediate


  • Torch Coffee Lab Yunnan Puer China (map)

Introducing the Sustainable Coffee Institute, a new quality institute focusing on measurable sustainable quality in the coffee industry.

This course explores the following topics: 

  • 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.

See more at sci.coffee.

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Contact us Directly to Register & Pay for Your Course with AliPay

*Please email bookings@torchcoffee.com and let us know you were directed from the website. 

Earlier Event: May 15
SCI Sensory and Roasting Camp
Later Event: June 19
SCI Foundations of Coffee