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Sensory analysis courses cover concepts and skills relevant to the evaluation of coffee and related products. The content of these interactive courses includes sensory science; industry-specific protocols; common sensory attributes of coffee; physiological sensory training; implementation of sensory programs; consumer test design; application in business and more.
Levels:
Foundation
Intermediate
Professional
The Basic Level introduces the fundamentals of sensory evaluation in a practical and interactive way. It investigates how the human senses influence perception and how to apply this knowledge when evaluating the natural characteristics of coffee. Learners gain the ability to differentiate certain sensory aspects of coffee, including body, acidity, bitterness and more. The course introduces fragrance identification references and focuses on the purpose and procedure for conducting an SCA cupping. Learners gain insights into the identification of specialty coffee qualities as well as an overview of how to implement this in business.
Pre-requisites:
Recommended, but not required: Introduction to Coffee
The Intermediate Level prepares the learner for more complex job roles, in the sensory evaluation of coffee and related products. This course covers a wide range of topics, including the physiology of flavor and aroma; the types of sensory analysis tests; the operation of a tasting session; the diversity of coffee attributes; the use of the SCA flavor wheel and the WCR sensory lexicon; and the implementation of a sensory analysis panel and session.
Pre-requisites: Recommended but not required: Introduction to Coffee, Basic Sensory and Basic Green Coffee.
The Professional Level prepares the student for management roles in the sensory evaluation of coffee and related products. In this interactive course, students gain alignment with the industry's coffee and sensory standards; learn about implementing sensory evaluation in a coffee company; acquire the necessary skills to begin identifying and evaluating qualities in specialty green coffee; and demonstrate how to accurately measure and describe the characteristics of coffee beverages. Participants will learn how to generate repeatable and methodical coffee sensory measurements along with the interpretation of these results.
Pre-requisites: Intermediate Sensory. Recommended, but not mandatory: Intermediate Green Coffee and Intermediate Roasting.
