SCA Sensory Skills - Foundation
Use code "SCABUNDLE" for 10% off when you register for two or more courses.
Sensory Skills Foundation enables the student to recognize the core concepts of sensory analysis and explain how and why professionals use it in the coffee industry. The primary focus is describing and discriminating aroma, taste, and body in coffees. Students are introduced to the SCA cupping protocol and focus on the qualitative dimension of coffee. Practical exams are suited for new cuppers preparing to enter the Q program.
- Define sensory analysis and its importance to the coffee industry
- Describe how tastes and aromas create complex flavors
- Identify aromas in the Le Nez du Cafe kit and categories on the SCA Flavor Wheel
- Define cupping, practice set-up protocol using the simplified cupping form
Duration: 8 hours (including written and practical exam)
Course registration fees are non-refundable. Students may transfer registration to another course date with 7 day notice.