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Graduates of Sensory Skills Professional are prepared to run sensory evaluations in their coffee business. Students acquire the skills required to identify and evaluate the quality of specialty coffee, to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results. Students completing Sensory Skills Professional and passing the written and practical exams earn 25 points towards the SCA Coffee Skills Diploma.:
Course Description
The Sensory Skills Foundation course explores 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 insight into identifying
specialty coffee qualities, as well as an overview of how to implement this in business.
Written Exam Questions Distribution by Topic
1.01 THEORETICAL PRINCIPLES OF SENSORY ANALYSIS
Defining Sensory Analysis
Role of Sensory Analysis in the Coffee Industry
1.02 PHYSIOLOGY AND SENSORY ATTRIBUTES
Physiology and Human Anatomy
Basic Tastes
Basic Aromas
1.03 IDENTIFYING SENSORIAL CHARACTERISTICS IN COFFEE
Taste and Body in Coffee
Aromas in Coffee
Communication and Language in Sensory Analysis
Introduction to the SCA Flavor Wheel
1.04 CUPPING PROTOCOL
Defining Cupping
The SCA Cupping Methodology
Core Cupping Protocol
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ภาษาไทย
AST. Anuwat Kobnampetch (พี่โอ๋ ปลัดกระทรวงการคั่ว)
Course fee
SCA member: 40000 THB
Non-Member: 42000 THB
9:30 - 17:30
3 วันอัดแน่นเต็มที่แน่นอน
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Event Venue & Nearby Stays
กระทรวงการคั่ว Ministry of Roasters, Bangkok, Thailand