The combination of Ida’s phd sensory learning and skills feedback program and SCAE’s curriculum and exam this course will give you the best head start into the specialty coffee business and you will get detailed personal feedback and a tailored training program to follow after to course ends to keep you on the steepest learning curve.
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 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 SCAE Sensory Skills Intermediate certification consists of 4 short practical exams and a written exam (25 questions with 70% correct required to pass). Upon successful completion of this course, you will be awarded 10 points towards the SCAE Coffee Diploma.
Prerequisites: Sensory Skills Foundation is recommended but not required.
Days: 2 days of sensory training (Sensory Performance). Optional 3rd day of SCAE Sensory Skills Intermediate exam. Every day from 10am to 4pm