The SCA Sensory Skills Foundation course explores the essentials of sensory evaluation in a practical and interactive manner. It investigates the way 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, as well as an overview of how to implement this.

Sensory Skills Foundation (5 Credits)

1.          What Is Sensory Analysis?

2.          Why is Sensory Important in Coffee?

3.          Basic Tastes

4.          Tastes and Body in Coffee

5.          Aromas in Coffee

6.          Communicating and Language

7.          SCA Flavor Wheel And WCR Lexicon

8.          What is Cupping? The SCA Cupping Methodology

9.          SCA Cupping Protocol