Sensory Skills training means acquiring the skills of professional sensory evaluation of coffee, determining it’s quality and creating a department for coffee quality and development in your company. 

General information:

By participating in the Sensory Skills training, you will be given an opportunity to learn the methodology of a professional evaluation of coffee sensory aspects in the cupping procedure. In a practical and interactive way we teach how to analyse coffee sensory in regards to its quality and how to evaluate flavour, aroma and texture by using the evaluation protocols. We share ways of building sensory, quality, consumer satisfaction and post-production tests in the coffee industry. Participants will also learn how to avoid mistakes in sensory analysis and how to create a professional panel of coffee testers for coffee roasting and research purposes.

Foundation level:

The course allows you to learn what sensory analysis is as a scientific discipline, how the human organs responsible for taste and aroma works. Students will learn five basic tastes and fundamental groups of aromas present in a coffee nad how to define sensory characteristics such as body, mouthfeel or flavour. The practical part of the training is focused on getting familiar with the procedure, purpose and standards of professional cupping.

The scope of the course:

  • Getting to know the basic knowledge of sensory analysis and its importance during a coffee tasting,
  • The physical construction of human senses involved in the sensory analysis of coffee: taste, smell, sight, touch, hearing,
  • Exercises in the field of detection of 5 basic tastes: sweet, salty, bitter, sour and umami,
  • Activities in the area of detection of fundamental groups of aromas present in coffee with the use of Le Nez Du Café aromas and the SCA wheel of flavours,
  • Body and texture – definitions, differences and characteristic features,
  • Exercises in the detection of bitter and sour taste and body in a coffee,
  • Acquiring knowledge about the definition and protocol of coffee tasting meeting the Specialty Coffee Association requirements,
  • Basic concepts and definitions regarding coffee tasting and sensory attributes,
  • Learning how to carry out professional cupping under the SCA standard.

Additional information:

  • Pre requirements: no experience required
  • The training ends with a theoretical and practical exam. Obtaining positive exam results gives you the opportunity to receive the SCA certificate
  • Number of participants: 4 – 6 people
  • Duration of the course and certification: 8 hours (a 45-minute meal break is planned)
  • Price: 800 PLN  per person (including VAT tax)
  • Light lunch included
  • Certificate SCA included within the price for all participants.

Intermediate level:

The training is a development of the foundation level. Participants learn the differences between objective and subjective assessment of coffee and how to build a sensory panel used for coffee testing. They learn the purposes of the sensory panel work and what competencies are required from it’s members. During the training, sensory attributes of coffee are analysed: acidity, bitterness, astringency/sourness, body, sweetness and flavour quality. Positive and negative characteristics of the coffee are defined. The aim of the training is also to get acquainted with possible errors in sensory analysis and various types of sensory tests of coffee.

The scope of the course:

  • Differences between objective and subjective assessment of coffee,
  • How to build a sensory panel of people responsible for testing quality of coffee and what is it’s purpose and which competencies it requires,
  • Analysis of sensory attributes of coffee such as astringency, body, sweetness, texture,
  • Definition of positive and negative attributes of coffee and building functional description of coffee attributes like body, texture, acidity,
  • The diversity of aromas and flavours in coffee,
  • How to run a professional cupping session,
  • Finding individual detection thresholds of sourness, sweetness, bitterness based on tests carried out in accordance with ISO * standards (only in three days course),
  • What mistakes can be made during the sensory analysis of coffee and how to avoid them?
  • What are discrimination/exclusion tests in sensory analysis and for what purpose are they used?
  • 5 to 8 * cupping sessions, thanks to which the sensory experience will be built. It deepens the individual sensory sensitivity and enriches the stock of words that help to professionally determine the various attributes of coffee.

Additional information:

  • Pre requirements: Sensory Skills foundation course is recommended
  • The training ends with a theoretical and practical exam. Obtaining positive exam results gives you the opportunity to receive the SCA certificate
  • Number of participants: 4 – 6 people
  • Duration of the course and certification: 8 hours a day (a 45-minute meal break is planned each day)
  • Price: 1800/ 2300* PLN per person (including VAT tax)
  • Light lunch included
  • The additional/ optional cost of the SCA certificate: 535 PLN ( including VAT tax) – SCA members with currently paid membership fee, 965 PLN (including VAT tax ) – SCA non-members

* applies to the 3-day version of the course

Professional level:

The training is intended for people who want to professionally assess the quality of individual sensory attributes of coffee, it emphasizes learning their objective evaluation and describing them. The course prepares you for the detection of positive and negative sensory aspects in high-quality coffee as well as builds the ability of consistent and methodical professional quality assessment of coffee in accordance with the Specialty Coffee Association standard.

The scope of the course:

  • Anatomical, physiological and psychological aspects of sensory analysis,
  • How we detect, feel and interpret stimuli that accompany drinking coffee,
  • What are the functions of receptors and nerves involved in sensory analysis,
  • Mistakes in a sensory analysis based on food and coffee,
  • Examination of basic flavours and textures in coffee based on the acids present in it (malic, citric, lactic and tartaric), sensory tests and tasting of beverages and food that cause various kinds of astringency and other physical sensations,
  • Learning to detect and describe the positive and negative sensory attributes of coffee; quality analysis, detection and description of coffee defects,
  • Practical application of the Specialty Coffee Association protocol and cupping prints based on tasting of various specialty quality coffees,
  • Sensory profiling of coffee step by step, learning to construct descriptions of their sensory attributes,
  • Practical applications of sensory analysis in business,
  • How to build and train sensory panel in a roastery.

Additional information:

  • Pre requirements: Sensory Skills intermediate course is mandatory
  • The training ends with a theoretical and practical exam. Obtaining positive exam results gives you the opportunity to receive the SCA certificate
  • Number of participants: 4 to 6 people
  • Duration of the course: three days, around 8 hours per day (a 45-minute meal break per day is planned each day)
  • Price: 2800 PLN per person (including VAT tax)
  • Light lunch included
  • The additional/ optional cost of the SCA certificate: 965 PLN ( including VAT tax) – SCA members with currently paid membership fee, 1445 PLN (including VAT tax ) – SCA non-members

Foundation level

The course allows you to learn what sensory analysis is as a scientific discipline, how the human organs responsible for taste and aroma works. Students will learn five basic tastes and fundamental groups of aromas present in a coffee nad how to define sensory characteristics such as body, mouthfeel or flavour. The practical part of the training is focused on getting familiar with the procedure, purpose and standards of professional cupping.

 

The scope of the course:

  • Getting to know the basic knowledge of sensory analysis and its importance during a coffee tasting,
  • The physical construction of human senses involved in the sensory analysis of coffee: taste, smell, sight, touch, hearing,
  • Exercises in the field of detection of 5 basic tastes: sweet, salty, bitter, sour and umami,
  • Activities in the area of detection of fundamental groups of aromas present in coffee with the use of Le Nez Du Café aromas and the SCA wheel of flavours,
  • Body and texture – definitions, differences and characteristic features,
  • Exercises in the detection of bitter and sour taste and body in a coffee,
  • Acquiring knowledge about the definition and protocol of coffee tasting meeting the Specialty Coffee Association requirements,
  • Basic concepts and definitions regarding coffee tasting and sensory attributes,
  • Learning how to carry out professional cupping under the SCA standard.

Additional information:

  • Pre requirements: no experience required.
  • Number of participants: 4 – 6 people
  • Duration of the course and certification: 8 hours (a 45-minute meal break is planned)
  • Price: 185 euro per person ( excluding VAT tax )
  • Light lunch included
  • Certificate SCA included within the price for all participants.

Intermediate level:

The training allows to increase the knowledge about coffee; it’s species and botanical varieties. Improves sensory skills related to espresso, practical skills to control its quality and other gained at the basic level. Participants learn about advanced milk steaming techniques, basic latte art patterns and workplace hygiene rules. They get to know the standards of best customer service and acquire business knowledge about the coffee industry. The course is designed for people who are already working as baristas.

The scope of the course:

  • Getting to know detailed information related to the origin of coffee, its botanical varieties, learning to distinguish coffee based on its origin, species or method of processing,
  • Principles of proper organisation and ergonomics of a work in a cafè with an emphasis on barista workflow optimisation, performance, quality and speed,
  • Learning differences in the espresso quality depending on the type of coffee grinder and kind of grinder burrs used,
  • Improving the techniques of distributing and tamping coffee with the use of accessories helping to control the quality and consistency of espresso preparation,
  • Espresso sensory aspects: the ability to determine the quality of each espresso sensory attribute,
  • Milk: composition, construction, advanced techniques of steaming cow and plant milk, quality control,
  • Practice and improvement of basic latte art patterns: heart, rosette and/or tulip,
  • Hygiene and work safety behind the bar: personal hygiene, standardisation of processes related to GHP, GMP and HAACP systems,
  • Customer service in a cafè : building a menu, atmosphere in a café, improving communication techniques and standardising order filling process and crew behaviour in contact with cafè guests,
  • Basic cafè finances management.

Additional information:

  • Pre requirements: Barista Skills foundation course is recommended
  • Number of participants: 3 – 4 people
  • Duration of the course and certification: 8 hours a day (a 45-minute meal break is planned each day)
  • Price: 420 euro per person 
  • Light lunch included
  • The additional/ optional cost of the SCA certificate: 100 euro – SCA members with currently paid membership fee; 180 euro – SCA non-members

All prices excluding VAT tax

Professional level:

The training is suitable for baristas who have extensive work experience and have completed the course and passed the exam at the intermediate level of the Coffee Skills system. At this level, knowledge about coffee and about the preparation of espresso-based drinks from both the scientific and business perspective is explored. This course is designed for people who want to scientifically explore knowledge and skills related to the quality of prepared coffee and excellent service for café guests.

The scope of the course:

  • Getting to know the detailed information about the difference in the coffee beans density and size, different styles of a particular type of coffee processing, roasting styles and the freshness of a raw and roasted coffee,
  • Acquiring knowledge about the chemical structure of coffee and how it’s components affect the sensory aspects of an espresso,
  • Gaining the ability to create blends of different coffee grains depending on their origin, style of roasting and the desired sensory profile of an espresso,
  • Principles of proper organisation and ergonomics of workflow in a café, with an emphasis on barista optimisation, performance, quality and speed,
  • Learning the differences in the quality of an espresso depending on the type and construction of the burrs, the speed of grinding coffee and other,
  • Usage of advanced tools for espresso quality control, such as refractometer and conductometer,
  • Exercises in the field of espresso sensory: how the pressure and the temperature of an espresso extraction affects the quality of an individual espresso sensory attributes,
  • Milk: types of milk processing, chemical aspects of cow’s milk ingredients behaviour (lipolysis, proteolysis, denaturation of proteins, enzymatic processes occurring in milk) and their influence on the taste and quality of milk based beverages,
  • Exercises to improve the quality of the milky foam and latte art designs: heart, rosette, tulip, multi patterns,
  • Customer service in a café : creating and designing menu (basic and seasonal), an atmosphere in a café, improving communication techniques, creating tools for measuring the guests satisfaction and for building long-term relationships,
  • Café management: equipment maintenance and inspection procedures for: coffee grinder burrs, espresso machine seals and showers, water filtration system cartridges, water quality control and storage management skills,
  • Café finance management: “food cost”, “beverage cost” analysis, margin, markup vs. café break-even point, procedures for minimising losses and fraud, managing the pricing policy of products.

Additional information:

  • Pre requirements: Barista Skills intermediate course is mandatory
  • Number of participants: 2 to 4 people
  • Duration of the course: three days, around 8 hours per day (a 45-minute meal break per day is planned each day)
  • Price: 650 euro per person
  • Light lunch included
  • The additional/ optional cost of the SCA certificate: 180 euroSCA members with currently paid membership fee; 270 euro – SCA non-members

All prices excluding VAT tax

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