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SCA Coffee Skills Program: Sensory Skills Foundation

February 5, 2020 @ 9:00 am 5:00 pm

This full day Sensory Skills CSP course explores the distinction of specialty vs non-specialty coffee, introduces students to formal coffee cupping, and identifies quality evaluation standards. Students will learn to recognize the core concepts of sensory professional services and explain why and how coffee professionals use them. Broad focus is placed on identifying, describing, and objectively discerning aroma, taste, and body in coffees. Students will also be introduced to the SCA coffee cupping protocol and methodology.

Topics covered in CSP Sensory Skills Foundation include:
Principles of Sensory Science
Physiology and Sensory Attributes
Identifying Sensory Characteristics in Coffee
SCA Coffee Cupping Protocol
Practical Considerations for Sensory Professional Services

Aspects of this class involve the tasting of various foods and liquids, including some known allergens. These may include, but are not limited to dairy, nuts, wheat, etc. The purpose of these exercises it to objectively evaluate tastes and textures of different foods & beverages in order to form a mental lexicon for qualities present in coffees. While we ask that you inform us of any allergies, we cannot guarantee that contact or cross contamination is 100% avoidable.

Please read the full course description here.

Have questions? Feel free to send us an email

Kama’aina discounts are available

$500 per person

Pacific Coffee Research

72-1189 Makalei Drive
Kailua Kona, Hawaii 96740 United States
+ Google Map
808-495-1774
PCR.coffee