Sensory Foundation
This course is not only for those who work in coffee but also for coffee lovers, baristas, chefs and sommeliers curious to discover new products.
Enabling the student to recognize the concepts of sensory analysis. 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.
Course Content:
- What is sensory analysis
- Equipment and coffee room.
- Sensory attributes
- Basic tastes
- Basic aromas
- Sensorial characteristics in coffee
- Cupping protocol
- Cupping
- Discussion and review about the coffees and their flavours.
Lengt: 1 day
Schedule: 9:00 - 18:00
At the end of the course, students will have the knowledge and skills necessary to pass the Sensory Foundation Certification.
- We will be waiting for you in our offices, the day and place chosen by you in your purchase.
- We will deliver you the syllabus and the necessary material for the course before the course.
- Please do not hesitate to contact us via email at info@iecafe.es.
