SCA CSP: Sensory Skills Intermediate
This two-day CSP Sensory Skills Intermediate course is designed to enable students to apply core concepts of sensory science to their analysis of aroma, taste, and body differences in coffee. Students will be introduced to various tasting methods including triangulation and comparisons, and will continue sensory calibration and practice with the SCA cupping form. Additionally, we will continue to explore the 5 basic tastes and play with different intensities of each taste through water tasting! Finally, students will be presented with some basic requirements for developing their own sensory program.
Topics covered in Sensory Skills Intermediate include:
Principles of Sensory Science
Measure, Analyze, Interpret
Taste & Texture
Aromas & Flavors
Cupping Systems & Methodology
Building a Sensory Program
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 is 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 and dietary needs, we cannot guarantee that contact or cross contamination is 100% avoidable.
*Lunch will be provided during each day of this class. We will take a 1-hour break to take in the view while we eat.
Pacific Coffee Research offers CSP certification courses in 5 modules on a semi-regular basis, with Introduction to Coffee, Sensory Skills, and Green Coffee available year-round.
Have questions? Feel free to send us an email!