Description
Sensory Skills Intermediate enables the student to apply core concepts of sensory science to analyze aroma, taste, and body in coffee. Students will be introduced to various testing methods including triangulation and will progress in their calibration with the SCA cupping form. Students will apply basic requirements for developing a sensory program for their business. A multitude of origins will be cupped throughout the course, allowing the students to understand the characteristics of each continent and to build confidence during cupping.
Objectives:
– Outline physiology and psychology of sensory analysis along with common tests
– Identify intensity levels of bitterness, acidity, and body
– Further practice with Le Nez du Cafe kit and SCA cupping form
– Apply cupping protocol in various business contexts
– Duration: 2 days
Prerequisites: Sensory Foundation is recommended but not required.
