SCA Sensory Foundation

Rated 5.00 out of 5 based on 8 customer ratings
(8 customer reviews)

CAD$500.00CAD$620.00

Course Hour: 7-8 Hours
Course Date: APRIL 16, 2021 (9AM – 6PM)
Course Fee: CAD$500/SCA Member & Non Member (Register >=3 courses will be benefited a 10% course fee discount, exclude certificate fee)
Practical Exam/

Written Exam/

Certificate (Optional):

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 6:00pm each day
To Enrol with SCA site: https://scae.com/training-and-education/course-finder and search “Canada”

8 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
  4. Posted by  • 

    Highly recommended for anyone who is interested in coffee tasting in a professional setting. The course is consisted of both theory and exercises. You get to identify the basic tastes of coffee and to learn how cupping exercise works. Instructor is highly trained and professional. Also, there is delicious coffee to enjoy!

    Rated 5 out of 5
    • Posted by  • 

      Thank you, Simon, thanks for all the detailed feedback on each module that you have been taken, sincerely appreciate!!

  5. Posted by  • 

    Excellent intro. I recommend you take Intermediate at the same time (or really close to). If you’re already in the coffee industry, you may want to go straight to the sensory Intermediate, but I think you’ll miss an important part. If you’re looking for a career in sensory or you want/need this knowledge for your business, better to start from the very beginning and build a solid foundation of knowledge.

    Rated 5 out of 5
  6. Posted by  • 

    Jingbo, the instructor of this course is extremely knowledgeable in the realm of coffee. Her unique teaching style promotes students to be curious and always ask questions. The course provides a good balance between practical sensory theories and fun activities, such as cupping and aroma experiments. I would highly recommend this course to individuals who want to learn how to taste and analyze not only coffee but also food and beverage at an advanced level.

    Rated 5 out of 5
    • Posted by  • 

      Thank you, Wilson 🙂

  7. Posted by  • 

    This class is really the basis of basic that you have to know about your senses and apply them to the coffee. Coffee is very complex.
    It’s a quick introduction to your capability especially if you want to be a professional coffee taster in the coffee business.
    But as soon as you start, you would like to continue on to the intermediate class because you want to learn more and practice more especially with a teacher with so much knowledge.

    Rated 5 out of 5
  8. Posted by  • 

    I have taken 4 classes with Jingbo so far and I have learned more than I had during my 12 years working around coffee. It is so easy to do something for so long without realizing how much further you can go. The sensory foundation module is really necessary to start building, as the name implies it, a strong foundation to later build upon. I thought I knew how to taste coffee, but I quickly found out that I didn’t. After this class I was so much more tuned to the nuances present in coffee that we so easily overlook in our everyday life. I really recommend taking this class before moving on to the next.

    Rated 5 out of 5
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