The 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
4.Tastes and Body in Coffee
5.Aromas in Coffee
6.Communicating and Language
7.SCA Flavor Wheel And WCR
8.What is Cupping? The SCA
9.SCA Cupping Protocol
Date & Time :
A special time schedule, please contact us to make arrangements.
HK$2,500 (SCA Certification and and CSP Course Skill Report included)
Room B1, 11/F, Hung Fuk Factory Building, 60 Hung To Road, Kwun Tong, Kowloon, Hong Kong
No. of person：
Please contact to 67695215 (Janet Mok) (Early bird discount 10% off before 2 weeks or before)