A perfect introductory seminar to sensory analysis and sensory skills. Students explore specialty coffee, identify the basic concepts of sensory analysis, with detailed explanation as to why and how coffee professionals apply it in the coffee industry.
The seminar focuses on the objective recognition, description and distinction of aroma, taste, and body of different coffees. Students are introduced to the SCA cupping protocol and methodology. It includes practical training and a “written” online exam (25 questions with a required success rate of 60%).
Successful completion of this course is worth 5 points for the SCA Coffee Diploma.
- The theoretical principles
- Physiology and sensory introduction
- Identification of sensory characteristics in coffee
Theoretical & practical
€220 + 24% VAT
Discounts apply for SCA members and customers. SCA members will be asked to confirm their membership status.
Please note that, in order to attend this course, it is necessary to send us the learner number which can be obtained by visiting the SCA Member Portal and choosing “Become a Learner” to start the registration process.