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.
- What is sensory analysis
- Equipment and coffee room.
- Sensory attributes
- Basic tastes
- Basic aromas
- Sensorial characteristics in coffee
- Cupping protocol
- 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.