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SCA Sensory Skills Professional 3. December 2019

December 3 @ 10:00 am - December 6 @ 4:00 pm CET

€1200

Tickets

10 available
SCA Sensory Skills Professional 3. December 20191,200.00 ex. vat3 days training and 1 day certification

Date & Time

December 3rd to December 6th
10:00 - 16:00

Address

CoffeeMind Academy
Jernholmen 43-47
Hvidovre, 2650 Denmark

Venue description

CoffeeMind Academy shares premises with Kontra Coffees roasting facilities so the training is embedded in an operating roastery which extends the experience with an extra dimension of authenticity and experience
Jesper Alstrup
Master degree in Food Innovation and Health
My studies in Food Innovation and Health allowed me to gain holistic knowledge and competences in the various steps of food product development. This involves food and aroma chemistry, product design, innovation, sensory profiling, consumer testing and much more. During my time as a student I assisted Ida Steen in sensory training and profiling. The many great experiences led to a growing interest in the speciality coffee industry. This inspired me to conduct research projects about coffee, and finally to write my Master’s thesis on the effect of roast profile modulations on the sensory perception of ‘body’ in the coffee brew. The coffee industry became the perfect platform for me to apply my knowledge. I specialize in sensory testing of roast profile modulations, in which I can utilize my academic knowledge for a practical purpose that highly motivates me. One of my key functions in CoffeeMind is to conduct research with a high standard of scientific principles. Experience in both roasting and sensory evaluation allows me to empower professionals who seek to improve their experimental approach in developing new roast profiles. The goal of my consultation is to assist individuals in self-development, and not merely presenting the solution. I believe a much higher impact is achieved by providing tools that allow for increased independence and consistency in the approach to roasting and sensory evaluation.

Become a Sensory Leader

What?

The SCA Sensory Skills Professional course aims to take your understanding of the SCA cupping protocol and scientific sensory methods to the highest level. The course is heavily focused on the SCA cupping protocol, which is used throughout the course to evaluate the quality of American, African and Asian coffees respectively. The detection of positive and negative aromas in coffee is practiced to become more precise in your flavour descriptions. Furthermore, at CoffeeMind Academy we emphasize the ability of the student to be able to set up and execute descriptive sensory and consumer tests.

You will learn how to analyze descriptive sensory data using statistical software. We will also have a workshop where we touch upon other sensory methods as affective testing.

Why?

A key skill for you as a sensory professional is to be able to select the right method for your specific purpose in your company. This skill is only learned through deep understanding of the various ways of evaluating flavour, along with a critical mindset to determine what type of data you need to collect and how.

If you want to feel more comfortable in communicating sensory experiences, this is for you! Through various exercises, you will be able to discuss the most important flavour characteristics of coffee in a clear and concise manner. Finally, a deeper and more critical understanding of the SCA protocol will make you more confident in participating in and orchestrating SCA cuppings.

How?

The course is a four-day course, three days of teaching and one day for the exam. Each day has a coffee tasting using the SCA cupping form and different sensory science methodologies. The course is very interactive and switches between theory and practice. This means that you will get to try all the sensory methods explained in practice.

The last day is an exam day consisting of a written and a practical exam. The written exam is 35 multiple choice questions, and the practical exam tests whether you are able to rank mixtures of the basic tastes, identify different acidities, identify positive aromas and defects in coffee, identify 12 Le Nez du Cafe aromas, and score coffees correctly using the SCA cupping form.

When passing the exam you receive the Speciality Coffee Association (SCA) Sensory Skills Professional Certificate.

Prerequisites & SCA Certificate

  • SCA Sensory Skills Foundation (recommended)
  • SCA Sensory Skills Intermediate (mandatory)
  • The course provides you with key information enabling you to get your Sensory Skills Professional Certification
  • Examination consists of 4 practical exams and a written exam (35 questions – pass rate of 80% required)
  • Successful students will be awarded 25 points towards the SCA Coffee Diploma

Get your CoffeeMind Curriculum

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