The 1-day Sensory Skills Foundation Course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way human senses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping. Learners gain insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.

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.

Graduates can progress to Sensory Skills Intermediate Training: Level 2.

Course Outline:

• Theoretical Principles of Sensory Analysis
  • Defining Sensory Analysis
  • Role of Sensory Analysis in the Coffee Industry
• Physiology and Sensory Attributes
  • Physiology and Human Anatomy
  • Basic Tastes
  • Basic Aromas
• Identifying Sensorial Characteristics in Coffee
  • Taste and Body in Coffee
  • Aromas in Coffee
  • Communication and Language in Sensory Analysis
  • Introduction to the SCA Flavor Wheel
• Cupping Protocol
  • Defining Cupping
  • SCA Cupping Methodology
  • Core Cupping Protocol
  • Core Sensory Equipment within the Cupping Room