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SCA Coffee Skills Program: Sensory Skills Foundation
September 13 @ 9:00 am – 5:00 pm
This course introduces the distinction of specialty vs non-specialty coffee, and explores formal coffee cupping and quality evaluation standards. Students will learn to recognize the core concepts of sensory professional services and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing, and objectively discriminating aroma, taste, and body in coffees. Students will be introduced to the SCA coffee cupping protocol and methodology, and reflect on the qualitative aspects of this evaluation method. Introduction to Coffee is a recommended (but not mandatory) pre-requisite module. All knowledge and skill from these modules will be assumed as being held and may be tested through the practical and/or written assessments.
Email us at firstname.lastname@example.org to register for this class!