Sensory Skills Intermediate

June 27-29

Price $1025

Levels Offered:
Foundation
Intermediate

Prerequisites:
Intro to Coffee (recommended)
Sensory Foundation (recommended)

This course is designed to enable the student to apply core concepts of sensory science to the analysis of aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangulation and in/out, and will continue sensory calibration and practice with the SCA cupping form. Students will examine basic requirements for developing their own sensory program/lab.

Topics Include:

  • Sensory science: review and discussion of how it is applied in business
  • Measure, Analyze, Interpret: understanding the intricacies of using human perception as a quantitative tool for coffee analysis
  • Physiological and psychological considerations in sensory analysis
  • Taste and texture: identifying the five prototypical tastes, and exploring texture
  • Aromas and flavors in the context of coffee: discussing the impact on flavor of origin, processing, storage, roasting, blending, packaging, and preparation
  • Tasting methodology: triangulation, comparison, in/out, etc…
  • Cupping: SCA protocol, cupping form calibration, and logistics
  • Cupping systems: exploring different cupping systems in use in the coffee industry
  • Building a sensory program in your company: practical considerations, assembling a panel, costs, and certification