SCA SENSORY SKILLS INTERMEDIATE
To enable the student 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.
The Intermediate level is suitable if you are already part of the industry, working in the field covered by the module, and have a firm knowledge of the basic skills.
Pre-requisite: Sensory Foundation (recommended only)
Courses at the Intermediate level usually take a minimum of 2 days.