Learn to apply core concepts of sensory science to analyse differences in aroma, taste, and body in coffee. Students explore various testing methods including triangulation and others while and they begin calibrating with other cuppers using the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.
Prerequisite for this course [Sensory Skills Foundation]
Duration: 4 hours x 2 days
SCA Points: 10