The Sensory Skills Foundation course investigates the way human senses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. Learners gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness, and more.
The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting a cupping. Learners gain insight into identifying specialty coffee qualities.
Practical learning objectives and activities specifically prepare the learner to identify basic differences in coffee attributes, recall fragrance identification and set up a cupping according to the SCA Cupping Protocol. A written exam tests theoretical knowledge based on Foundation course learning objectives.
While the individual modules can be booked and completed separately, please note that Module II requires prior completion of Module I.
There is a 20% discount if you book Module I & II together. The discount will be deducted at checkout.
Part of the SCA Coffee Skills Program
Duration: 2 x 2.5 hour
Skill Level: Beginner
Qualification: 5 SCA points
Module I : DKK 995
Module II: DKK 995
Module I & II: DKK 1592
Optional SCA Certification Fee: EUR 50