ENGLISH | 中文 | عربى

SCA Sensory Skill

SCA-Course-04.jpg
Instagram.jpg
intsa 3-100.jpg
sensory3.jpg
sensory4.jpg
sensory.jpg
farm4.jpg
SCA-Course-04.jpg
Instagram.jpg
intsa 3-100.jpg
sensory3.jpg
sensory4.jpg
sensory.jpg
farm4.jpg

SCA Sensory Skill

473.00

Foundation - 22nd - 23th Oct 2018

Venue: Torch Coffee Lab, Thailand, Chiang Mai

Suitable for Beginner

Quantity:
Add To Cart
facebook 1-100.jpg

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-Course-14.jpg

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.