Description

The training is an extension of the basic level. Participants will learn a broader scope of the science of food sensory analysis and its application in the high-quality coffee industry. Become familiar with the types of sensory tests and the associated potential errors during the sensory analysis. They learn what are the goals and operation of a professional sensory panel. During the training, cupping according to SCA standard, along with learning how to fill in forms of coffee evaluation and analysis of descriptions of individual sensory categories. Participants also take part in numerous sensory tests, during which they learn to correctly use categories and sensory attributes when describing the intensity and quality of the tasted coffee.

The course includes:

• Examples of the use of sensory analysis in the coffee industry.
• The sense of taste and sight: the mechanism of action and participation in the sensory analysis.
• Trigeminal nerve: mechanism of action and participation in sensory analysis. 
• Basic flavors: exercise on gradations of different intensities of basic flavors.
• Exercises in describing the aromas and notes of coffee flavor with the use of the following tools: SCA Coffee Flavor Wheel and Le Nez du Cafe aromas.
• Types of sensory tests: exclusions, descriptive and hedonic. Analytical tests.
• Comparative tests – exercises in comparing coffee in terms of the intensity of basic flavors, body and quality.
• Triangulation tests – exercises to exclude other coffee in terms of sensory features.
• Flavor Profile Analysis – an exercise in carrying out a sensory test for the intensity of basic flavors and different flavor groups.
• Cupping SCA: purpose, preparation procedure, SCA printing.
• Cupping SCA: calibration. Exercise in printing, assessing and describing coffee.
• Categories and sensory attributes.
• Errors in sensory analysis.
• Organization of the sensory panel: recruitment of members, methodology of operation.

Additional information:

• Requirements for participants: recommended Sensory Skills course at the basic level.
• The training ends with a theoretical and practical exam. Obtaining positive results of the exams gives the opportunity to receive the SCA certificate.
• Number of participants: 4 to 8 people.
• Duration of the course: 3 days, 8 hours each (a 45-minute meal break is planned for each day of the course).
• Course price without SCA certificates: PLN 3,190 gross per person.
• Price of the SCA-certified course (only for SCA members): PLN 3,755 gross per person. *
• The price of the SCA-certified course for people from outside the SCA association: PLN 4,190 gross per person.

* Certificates are priced only for SCA members with a currently paid membership fee.