The Sensory Skills Intermediate course explores the essentials of sensory evaluation in a practical and interactive manner. It investigates how 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 and an overview of how to implement this in business.
This course covers a wide range of topics, including 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.
