SCA Sensory Foundation

Rated 5.00 out of 5 based on 3 customer ratings
(3 customer reviews)

CAD$450.00CAD$570.00

Course Hour: 7-8 Hours
Course Date: Sept. 11, 2020
Course Fee: CAD$450/SCA Member & Non Member
Practical Exam/

Written Exam/

Certificate Fee:

CAD$120/SCA Member
CAD$120/Non-Member
Required &
RecommendedPrerequisites:
Mandatory: None
Recommended: Introduction to coffee
Clear
Description

Overview: Expose and sensitize student on the notion of specialty vs non-specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

1. What is Sensory Analysis?
2. Why is Sensory Important in coffee?
3. Physiology and sensory attributes
4. Identifying sensorial characteristics in coffee
5. Cupping Protocol
6. Core Sensory equipment and the cupping environment

Attendees will be at Bicerin Coffee Lab from 9:00am to 5:00pm each day
To Enrol with SCA site: https://scae.com/training-and-education/course-finder and search “Canada”

3 reviews for SCA Sensory Foundation

  1. Posted by  • 

    Opened my world for tasting coffee, I were very used to drink dark roasted coffee, but not anymore, and I don’t think I can go back.

    Rated 5 out of 5
  2. Posted by  • 

    When I fall in love with coffee? It begins from here, the SCA Sensory Foundation. This is the course that make me understood what good coffee is and what bad coffee is taste like. The foundation of the sensory course covers the essentials of the sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an introduction to identifying specialty coffee qualities, as well as an overview of how to implement this in business. I still remember when I was in the sensory foundation course, it demystified the differences between specialty and non-specialty coffee which I had no idea before, and introduced the concept of sensory analysis. Distinguish between acidity and bitterness, experience body and begin to train your taste buds. And after the class, I went to a chain coffee store immediately to try, and immediately I know why their coffee is not the specialty coffee. Jingbo told us “Every coffee has a home” and it is only less than 10% of coffee drinkers that drinks specialty coffee daily. I hope this number increases much more, cause specialty coffee is so much more delicious. And I was so surprised that I can understand that. Thanks to Bicerin and Jingbo for teaching me with this great skills and built on me and useful for all the future days of my life.

    Rated 5 out of 5
  3. Posted by  • 

    Frankly speaking, I have no idea what i have tasted from coffee before, all my new skills about coffee were have been unlocked from the SCA sensory foundation class. All my past memories about tasting coffee were just strong bitter, and i got so surprised that coffee could be tasted like sweet, sour, bitter, salty and even umami like. In the SCA classes, Jingbo taught me how to process sensing the taste from nuances differences, how to feel the intensity changes, where in mouth to taste of it, and how to describe it out. After all, I learned to feel the evokes, to use my physical sensations to measure, and to screen my personal biases to analyze, and to interprets the results, not just do it for coffee, but also for foods, it affect in a good way in my daily life as well, for me to really realize what I have been drinking and eating everyday, and helped me choose better. If you have the same experience compares to former me, and look for addressing your sensations to have a big change, this course is highly recommended. She is passionate professional and quite knowledgeable, and she could teach complex and difficult knowledge in a easy and quite understandable way.

    Rated 5 out of 5
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