Sensory Skills Foundation helps learners to gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness, and more.
DurationCourse Overview
Sensory Skills Foundation helps learners to gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness, and more. The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping.
Learners gain insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business. The intermediate course brings you deeper into the science of sensory analysis, methodology and cupping.
Learn about the physiology of taste and aroma; the types of sensory analysis tests, the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon and the implementation of a sensory analysis panel and session.
Learning outcomes
Sensory analysis and evaluation
Identifying qualities of specialty coffee
Identifying tastes and aromas in coffee
Using fragrance identification references
Cupping protocols and practice
Sensory physiology
Sensory panels
Implementation of sensory skills in the coffee industry
Welcome to Bettr Academy
A space for learning and deliciousness. It's a space for both the seasoned beverage professional and newbies who can't tell coffee from tea. Whether you're mid career or a total beginner, we've got courses to Bettr your brew.
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