Sensory Skills Foundation

Duration: 7 hours 

1 Day course

Course Overview:
The Sensory Skills Foundation course introduces learners to the essential principles of sensory evaluation in coffee. Through practical and interactive learning, participants explore how human senses such as taste, smell, and touch influence the perception of coffee. The course emphasizes the identification of basic sensory attributes including body, acidity, bitterness, and aroma.

Participants will gain hands-on experience with fragrance reference identification and learn how to properly set up and conduct a cupping session using the SCA Cupping Protocol. The course also touches on recognizing specialty coffee characteristics and introduces how sensory evaluation can support quality control and business decision-making in the coffee industry.

Key Learning Outcomes:

• Understand basic sensory concepts and terminology
  
  

• Identify key attributes in brewed coffee (body, acidity, bitterness, aroma)
  
  

• Learn the SCA cupping procedure and how to apply it
  
  

• Practice setting up a cupping table and evaluating coffee samples
  
  

• Introduction to sensory analysis in a commercial context
  

*Training fees are non-refundable.

To Book a slot,

call at: 9821191370

 or

email us at: roasters@93degreescoffeeroasters.com