sensory SKILLS
This module is dedicated to those who want to develop their ability to understand the aromas and defects of coffee.
Through specific tasting techniques, participants will be guided in recognizing, understanding, and analyzing their organoleptic perceptions.
The course allows participants to delve into tasting protocols at various levels and to use the acquired knowledge in the professional evaluation of coffee.
This course, in a practical and interactive way, allows participants to acquire basic sensory evaluation techniques. It introduces the identification of the main coffee flavors and the main defects of the bean from an organoleptic perspective.
Course valid for the Sensory Foundation certification of the Coffee Skills Program SCA. The exam can be taken at the end of the course. “Introduction to Coffee” is a recommended (but not mandatory) prerequisite module.
MAIN TOPICS
- Introduction to the tasting protocol and the nez du café.
- Physiology of sensory perception.
- Identification of main flavors and aromas.
- Understanding the tasting procedure with the cupping method.
- The equipment necessary for sensory evaluation.
DURATION: 8 hours
TRAINER: Chiara Bergonzi
PARTICIPANTS: Max. 4
CERTIFICATION: Coffee Skills Program SCA
SCA POINTS: 5
NEXT DATES: April 3, 2023
Course aimed at those who want to obtain high-level technical and specialized knowledge in coffee tasting.
With the “Sensory Intermediate” course, general tasting notions are surpassed to make room for the exploration of the most important details, such as recognizing positive aromas and defects in tasting with the support of the SCA tasting wheel, flavors, and the body of the tested coffees. Fundamental parameters for the objective evaluation of tasting.
Course valid for the Sensory Intermediate certification of the Coffee Diploma System SCA. The exam can be taken at the end of the course. The “Introduction to Coffee” and “Sensory Foundation” modules are recommended (but not mandatory) prerequisites.
MAIN TOPICS
- How tasting works: perception and interpretation.
- Identification of taste intensity through calibration with tasting of solutions at known concentration.
- Descriptive analysis of tasting.
- Detection of defects in coffee.
- Detection of quality and intensity of perceived characteristics in the cup.
- Tasting protocol.
- Analysis of tasting results.
- Work application of acquired knowledge.
DURATION: 16 hours
TRAINER: Chiara Bergonzi
PARTICIPANTS: Max. 4
CERTIFICATION: Coffee Skills Program SCA
SCA POINTS: 10
NEXT DATES: October 12-13, 2021
This course expands the knowledge acquired in the Sensory Skills Intermediate course, providing students with a comprehensive understanding of the SCA cupping protocol and various scientific methods of sensory analysis. From exploring physiology and sensory characteristics to mastering the coffee profile, it guides participants in developing professional sensory acumen to identify both positive attributes and defects in coffee.
Course valid as preparation for the Sensory Skills Professional certification of the Coffee Diploma System SCA. The “Green Coffee Intermediate” and “Roasting Intermediate” modules are recommended (but not mandatory) prerequisites. Possession of the “Sensory Skills Intermediate” certification is a mandatory requirement.
MAIN TOPICS
- Sensory overview.
- Physiology and sensory attributes.
- Bias and error.
- Flavor wheel and SCA and WCR lexicon.
- Taste attributes in coffee.
- Mouthfeel in coffee.
- Positive and negative attributes of coffee.
- Descriptive sensory profile.
Application of the SCA cupping protocol. - Sensory panels and applied calibration.
- Shelf life, consumer testing, and new product development.
DURATION: 21 hours
TRAINER: Chiara Bergonzi
PARTICIPANTS: Max. 4
CERTIFICATION: Coffee Skills Program SCA
SCA POINTS: 25
NEXT DATES: on request
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This module is dedicated to those who want to develop their ability to understand the aromas and defects of coffee.
Through specific tasting techniques, participants will be guided in recognizing, understanding, and analyzing their organoleptic perceptions.
The course allows participants to delve into tasting protocols at various levels and to use the acquired knowledge in the professional evaluation of coffee.
This course, in a practical and interactive way, allows participants to acquire basic sensory evaluation techniques. It introduces the identification of the main coffee flavors and the main defects of the bean from an organoleptic perspective.
Course valid for the certification Sensory Foundation of the Coffee Skills Program SCA. The exam can be taken at the end of the course. “Introduction to Coffee” is a recommended (but not mandatory) prerequisite module.
MAIN TOPICS
- Introduction to the tasting protocol and the nez du café.
- Physiology of sensory perception.
- Identification of main flavors and aromas.
- Understanding the tasting procedure with the cupping method.
- The equipment necessary for sensory evaluation.
DURATION: 8 hours
TRAINER: Chiara Bergonzi
NO. OF PARTICIPANTS: Max. 6
CERTIFICATION: Coffee Skills Program SCA
SCA POINTS: 5
NEXT DATES: April 6, 2023
Course aimed at those who want to obtain high-level technical and specialized knowledge in coffee tasting.
With the “Sensory Intermediate” course, general tasting notions are surpassed to make room for the exploration of the most important details, such as recognizing positive aromas and defects in tasting with the support of the SCA tasting wheel, flavors, and the body of the tested coffees. Fundamental parameters for the objective evaluation of tasting.
Course valid for the Sensory Intermediate certification of the Coffee Diploma System SCA. The exam can be taken at the end of the course. The “Introduction to Coffee” and “Sensory Foundation” modules are recommended (but not mandatory) prerequisites.
MAIN TOPICS
- How tasting works: perception and interpretation.
- Identification of taste intensity through calibration with tasting of solutions at known concentration.
- Descriptive analysis of tasting.
- Detection of defects in coffee.
- Detection of quality and intensity of perceived characteristics in the cup.
- Tasting protocol.
- Analysis of tasting results.
- Work application of acquired knowledge.
DURATION: 16 hours
TRAINER: Chiara Bergonzi
PARTICIPANTS: Max. 4
CERTIFICATION: Coffee Diploma System SCA
SCA POINTS: 10
NEXT DATES:
July 18-19, 2022