The 2-day Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course and prepares the learner for more complex job functions in the sensory evaluation of coffee and related products. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to identify basic differences in coffee attributes and recall fragrance identification.

Course Outline:

• Sensory Analysis Overview
  
  • Four Stages of Sensory Analysis
  • Purpose and Challenges of Sensory Science
  • Importance of Sensory Analysis in Coffee
  • Purpose of Cupping as Related to Sensory Science
• Physiology and Sensory Attributes
  • Taste and Aroma
  • Human Physiology and The Senses
  • Impact of Psychology on Sensory Perception
  • Evaluating Sensorial Qualities in Coffee
  • Five Basic Tastes
  • Common Mouthfeel Sensations
  • Impact of Supply Chain on Flavor
  • Positive and Negative Aromas
• Triangular Testing
  • Purpose of Triangle Testing
  • Common Applications for Triangle Testing
  • Triangle Testing Protocols and Statistics
  • Alternative Methods for Discrimination Testing
• Cupping Session Operations
  • Key Terms in the SCA Cupping Protocol
  • Terminology on the SCA Cupping Form
  • Qualitative and Quantitative Scales
• Cupping Forms in Use
  • Non-SCA Cupping Forms
  • Importance of Standardized Cupping and Protocols
• Setting up a Sensory Program
  • Definition and Purpose of a Sensory Panel
  • Venue Requirements for a Sensory Analysis
  • Sensory Analysis Best Practices
• Setting up a Sensory Panel
  • Panel Selection and Proposals
  • Panelist Screening and Training
  • Sensory Performance Testing and Calibration
• In/Out Tests vs Descriptive Tests
  • In/Out Test Definition and Purpose
• Analytical Testing