SCA Sensory Skills - Intermediate
Use code "SCABUNDLE" for 10% off when you register for two or more courses.
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. Practical exams are suited for experienced cuppers preparing to enter the Q program.
- 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.
Course registration fees are non-refundable. Students may transfer registration to another course date with 7 day notice.
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