SCA Sensory Foundation allows student to taste and gain valuable understanding of the differences between specialty vs non- specialty coffee. Students will learn to recognize the core concepts of sensory analysis and how it’s used in the coffee industry, with a primary goal to objectively describe aroma, taste and body in coffees. Students will also learn the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.
Key Learnings Topics
- Introduction to coffee sensory analysis
- Cupping protocols, language, and methodology
- Understanding the essential elements of aroma, body, flavor, aftertaste, and acidity
Course fee is inclusive of:
Next Intake:
Reach out to us at esc@emery.coffee for a bundle pricing if you would like to sign up for 2 or more classes !
