Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying speciality coffee qualities, as well as an overview of how to implement this in business.
Intermediate enables the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.
This course covers the essentials of sensory evaluation. You will learn in a very practical and interactive manner the way we perceive what we taste and how to apply it to the evaluation of the intrinsic characteristics of coffee.
Sensory Foundation course is a recommended (but not mandatory) pre-requisite module.
This is one of the Coffee Diploma System Intermediate modules, 10 credits will be awarded after completion.