It is highly recommended for those working in green coffee purchasing, roasting and cupping.
To enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle
and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.
This course is the second level of technical expertise; the sensory foundation course is mandatory for accomplishing this course.
- Test your sense of taste and smell and your identification skills.
-Understanding the theoretical basis of sensory analysis.
- Identifying Arabica varieties and understanding their lineage.
- Defects analysis.
- Recording and analyzing the results.
Lenght: 2 days
Schedule: 9:00 - 18:00
At the end of the course, students will have the knowledge and skills necessary to pass the Sensory Intermediate Certification.