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SCI Sensory Level 1


In this course you will learn:

  • 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.

This course is 3 days.

Torch Coffee Lab Yunnan China

Earlier Event: May 29
SCI Green Coffee level 3
Later Event: June 6
SCI Sensory Level 2