Description
Sensory Analysis Refresher
This course is designed for coffee professionals who want to strengthen their understanding of sensory science and sharpen their evaluation skills. It provides both theoretical grounding and practical applications, with a strong focus on how sensory analysis supports quality control, product development, and consistency in coffee.
Course Content
1. Sensory Analysis Foundations
- The four stages of sensory analysis
- Purpose and challenges of sensory science
- The role of cupping in sensory evaluation and its relevance to coffee quality
2. Physiology and Sensory Attributes
- Taste, aroma, and the physiology of the senses
- Psychological influences on perception
- Evaluating sensorial qualities in coffee
- Five basic tastes and common mouthfeel sensations
- Positive and negative aromas
- Influence of the supply chain on flavor
3. Discrimination Testing: Triangular Testing
- Purpose and applications of triangle tests
- Protocols, procedures, and statistical interpretation
- Alternative discrimination methods
4. Cupping Session Operations
- Key terms in the SCA cupping protocol
- Terminology on the cupping form
- Use of qualitative and quantitative scales
5. Cupping Forms in Practice
- SCA vs. non-SCA cupping forms
- Importance of standardization in cupping and protocols
6. Developing a Sensory Program
- Defining the purpose of a sensory panel
- Venue requirements and setup for sensory analysis
- Best practices for managing sensory programs
7. Setting Up and Training a Sensory Panel
- Panel selection, proposals, and recruitment
- Panelist screening and training methods
- Performance testing, calibration, and maintaining consistency
8. In/Out vs. Descriptive Testing
- Definitions, purposes, and applications of In/Out and descriptive tests
9. Analytical Approaches
- Types of analytical testing and their role in sensory analysis
By the end of the course, participants will refresh their knowledge of sensory science, refine their cupping and evaluation skills, and gain practical tools for implementing and maintaining reliable sensory programs in a coffee context.
