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Sensory: Tasting Specialty Coffee
Whether you're a coffee enthusiast or a professional, the Sensory course can help you improve your coffee sensory skills and learn the basics of coffee evaluation. With a set of carefully curated olfactory and tasting exercises, the course will guide you in exploring the distinct sensory characteristics of Specialty Coffee. You will learn to identify and describe its acidity, sweetness, body, and aftertaste, as well as analyze the quality and intensity of these attributes.
The class covers the following content
- Palette Awareness – using fruits and solutions to emulate acidity, sweetness and body that are commonly found in Specialty Coffees
- Olfactory Training – using the SCA Scentone T100 aroma kit to introduce you to the aromas commonly found in Specialty Coffee
- Coffee Cupping – using gustatory, olfactory, tactile and visual cues to conduct coffee sensory analysis with SCA cupping protocols