SCA Sensory Skills Intermediate
This two day course is aimed at those looking to implement quality control within their business and gain more structure to their cupping practices.
The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science. This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavour Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.
Participation on this course does not require any prior modules being completed but the following courses are recommended:
- Introduction to Coffee
- Sensory Skills Foundation
- Green Coffee Foundation
For further information or advice send a message to: firstname.lastname@example.org
This course can be taken with or without SCA certification and can be used towards the SCA Diploma. We would recommend certification for anyone either already working in, or seeking a career in the industry. The intermediate level certificates come at a discounted rate for SCA members.
- Points towards CSP diploma: 10
- Course length: 2 days, 9:00-16:00
- Class size: 6