SCA Sensory Skills Intermediate 10. October 2019
October 10 @ 9:30 am - October 11 @ 4:30 pm CEST€800
This course is suitable for those wanting to pursue specialist knowledge at a high level in this subject. It is recommended that you have successfully passed SCA Sensory Skills Foundation or have some experience of working in this field before attempting this level. It is broken down into three areas:
- How we taste, perceive and interpret – through workshops, practical exercises and how apply it to your business.
- Running a cupping session and tasting the diversity of coffee – demonstrating cupping forms, the best protocol of effective assessment, how it can be applied to your understanding of speciality coffee and possible changes to be aware of.
- How to set up Sensory in your business and Sensory application – Gives you the knowledge and skills to apply the theory of Sensory analysis to your workplace, optimal key equipment to use to ensure quality, how to use it in your lab setup and how to build and screen a sensory panel for your business, schedule a quality control program, and how to identify what types of test are right for different purposes.
The SCA Sensory Skills Intermediate certification consists of 4 short practical exams and a written exam (25 questions with a pass rate of 70% required). Upon successful completion of this course, you will be awarded 10 points towards the SCAE Coffee Diploma.
Prerequisites: SCA Sensory Skills Foundation is recommended, but not mandatory.
Days: 2 days of training incl. certification. Every day from 9:30 am to 4:30 pm
Your Sensory Education Continues
Once you have completed the SCA Sensory Skill Intermediate Course, The CoffeeMind Academy offer you the opportunity to take your coffee sensory training to a higher level with SCA Sensory Skills Professional Course
SCA Sensory courses and Sensory performance
I am a passionate coffee scientist conducting consultancy and research.
As a consumer oriented coffee consultant, I advise cafés and roasteries about how to choose the right coffees for their consumer segment. Through one of our most innovative courses, Sensory Performance, I develop customized sensory training programs, where each individual participant will get their palates analyzed in order to gain insight to their weak spots, which will then be trained through an individual training program in order to ensure good quality control in roasteries. Also, as a part of continually developing the research practice within speciality coffee I supervise students carrying out coffee research projects at the University of Copenhagen.
In order to develop the sensory mechanisms of coffee, I undertake further investigation for the industry interested in sensory profiling. Based on this, I train professional coffee tasters in order to have an expert panel specialized in coffee to be used in future studies. As I have always been interested in the world of gastronomy, it seemed natural to me to study Gastronomy and Health at the University of Copenhagen. After graduating in September 2014 I gained employment as a sensory scientist in CoffeeMind.
During my studies I started a sensory project about coffee in cooperation with Morten, and for the first time I began to understand the amazing world of coffee. Coffee was something that I decided I wanted to develop a deeper understanding of, and therefore I chose to write my master's thesis about it. I investigated how the serving temperature influences the sensory experience of a cup of coffee. This was the beginning of my increasing interest in coffee.