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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