Learn about the essentials of sensory evaluation in a practical and interactive manner. Sensory Skills investigates the way we perceive what we taste, how to evaluate coffee’s natural characteristics, and implementing this knowledge in business.

SCA SENSORY SKILLS FOUNDATION

Expose and sensitise student on the notion of specialty vs non-specialty coffee. Enabling the student to recognise the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology. 

• The Foundation level provides a first taste of a specific coffee discipline and is a great way to get insight into a module to help you decide if you want to go on to learn more.

• The Foundation level requires no previous experience.

• Courses at this level usually take 2 days.

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.