SCA Sensory Skills Intermediate (Classroom + Practical Learning)
Training Provider: BETTR BARISTA PTE. LTD.
Course Reference: TGS-2025061108
S$344
Original: S$688
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About This Course
This course prepares learners for more complex job functions in the sensory evaluation of coffee and related products. The course introduces core sensory skills to baristas, roasters, coffee and beverage professionals and is broken down into three components - how we taste, perceive and interpret, operations of a cupping session and tasting the diversity of coffee.
What You'll Learn
Learn about the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session. At the end of the course, learners will be able to achieve:
1) Describe sensory analysis and why it is important in coffee
2) Understand and conduct the triangle test
3) Run a cupping session and taste the diversity of coffee
- cupping generalities
- what is cupping
- key terminology / sensory vocabulary
- sensory qualities in coffee: tastes and body
4) Understand the different cupping systems in use
5) Set up sensory panel and applications in your business - equipment, maintenance and staff
6) Apply and explain the advantages and limitations of in/out vs descriptive methods for quality control
1) Describe sensory analysis and why it is important in coffee
2) Understand and conduct the triangle test
3) Run a cupping session and taste the diversity of coffee
- cupping generalities
- what is cupping
- key terminology / sensory vocabulary
- sensory qualities in coffee: tastes and body
4) Understand the different cupping systems in use
5) Set up sensory panel and applications in your business - equipment, maintenance and staff
6) Apply and explain the advantages and limitations of in/out vs descriptive methods for quality control
Entry Requirements
Sensory Foundation or equivalent. It will be ideal if learners have experience in cupping and is well calibrated to specialty coffee on a regular basis.
Course Details
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