SCA Sensory Skills Foundation

Description

Introduction of SCA Sensory Skills Foundation Course
The Sensory Skills Foundation course is an interactive course designed for those who enjoy coffee and yearn to delve deeper into its complexities. This program equips you with foundational sensory evaluation skills, unlocking a richer appreciation for the nuances of coffee and providing the perfect starting point on your journey to mastering the art of coffee appreciation. Throughout this immersive course, you’ll learn to:

– understand how your senses influence coffee perception.
– identify key taste profiles (body, acidity, etc.).
– recognize diverse fragrance notes in coffee.
– explore the industry-standard cupping protocol.
– gain the knowledge to appreciate exceptional beans.
– learn how sensory evaluation benefits your coffee business.

Course Overview:

Sensory Assessment Overview
– Defining Sensory Assessment
– Three Sensory Methods (Descriptive, Difference, and Affective)

Physiology and Sensory Attributes
– Physiology and Human Anatomy
– Basic Tastes
– Basic Aromas

Identifying Sensorial Characteristics in Coffee
– Acidity, Bitterness, and Mouthfeel in Coffee
– Aromas in Coffee
– Communication and Language in Sensory Analysis
– Introduction to the SCA Flavor Wheel

Cupping Protocol
– Defining Cupping
– The SCA Cupping Methodology
– SCA Coffee Value Assessment Protocol
– Core Sensory Equipment and the Cupping Room