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SCA Sensory Skills - Foundation
Sensory Skills Foundation exposes and sensitizes students on the notion of specialty vs. non-specialty coffee. This course enables the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.
Duration: 7 hours (including written and practical exam)