SCA Sensory Professional
CAD$2008.00 – CAD$2214.00
| Course Hour: | 40 Hours |
|---|---|
| Course Date: | Sept. 23-26, 2024 (4 DAYS) |
| Course Fee: | CAD$1950 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee)
– Register 3 or more SCA CLASS 1st time, 10% discount will be applied to CLASS FEE (not include certificate fee) |
| Exam & Certificate: | CAD$200 (Contact info@bicerincoffee.com to process via EMT to avoid 3% transaction fee) |
| Required & RecommendedPrerequisites: |
Mandatory: Sensory Intermediate Highly Recommended: Sensory Foundation, Brewing Foundation, Roasting Foundation, Green Foundation |
Description
Overview: To align the student with industry coffee and sensory standards. To prepare them for running sensory evaluation in a coffee business. To acquire the skills required to start identifying and evaluating qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.
The Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for managerial job functions in the sensory evaluation of coffee and related products. In this interactive course, learners gain alignment with industry coffee and sensory standards; learn about the implementation of sensory evaluation in a coffee business; acquire the skills required to start identifying and evaluating qualities in specialty green coffee; and demonstrate how to accurately measure and describe coffee beverage characteristics. Participants will learn how to generate repeatable and methodical sensory measurements of coffee, along with interpretation of those results. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.
1. How we perceive analyze and interpret-Generalities and Review
2. Physiology and Sensory Attributes
3. Detecting Sensory positive qualities in coffee
4. Detecting low sensorial qualities in coffee-Defect and Taint
5. Coffee profiling descriptive vs qualitative analysis
6. Running a cupping session and tasting the diversity of coffee
7. Sensory panel and calibration
8. Cultivating a professional sensory facility
9. Shelf Life, Consumer Testing and NPD
10. Sharpen the skills of cupping & grading specialty coffee quality
Attendees will be at Bicerin Coffee Lab from 8:30am to 6:00pm each day.
Posted by jianwei fan •
I really want to become a professional coffee drinker. If you have the habit of drinking a coffee a day, why drink bad ones. But if you don’t know what the good coffee or bad coffee is, you would never know that the coffee you drank daily is good or bad. This is why I want to take the SCA Sensory Professional Course. I want to become a professional, professional means with extensive experience in the industry whom wish to develop their knowledge to become sensory skills leaders in a coffee business. Jingbo has used more of her energy, and has spent more time on training us at this level, as well as more strict which is necessary and have a good outcomes. She has halped us built much more of the sensory memories, and have really pushed us in the same class to another level. The funniest thing is that we have trained to taste the defects from coffee and now when I am eating or drinking, a little bit of the defect I can identify out and will make me stop drinking or eating, cause that flavor only means something bad appeared in your food or beverage and our human body shouldn’t take into. I think the SCA Sensory Professional is good for the people whom eventually want to become a Q grader or wish to become lead cup taster, or sensory experts in the coffee business. But to take this 3 days course made me very much exhausted at the end. But after this course, you can feel that you are in a brand new world of tasting and at a totally different level, cause you have became to be the coffee professional now. And now, not shine to say that, I am a pro now and you cannot put anything bad in my mouth, if you want to make a coffee for me, make sure you take the SCA Barista Intermediate first. Hahahah 🙂
Posted by mit •
This class is very important. It helped me make a huge leap forward in my sensory skills. Anyone who is interested in a career in coffee must take this class. The value it provides will reap you tenfold. I highly recommend it. Furthermore, the instructor, Jingbo Deng is highly qualified and exceptionally patient with her students.
Posted by celia.mclean •
You have a specialty coffee business? You definitely need this competency in your business and I don’t know how you can get aligns with the industry best practices with zero training.
To take the 3 courses in a short period of time is definitely doable and a great idea. I doubted at first as I thought I need to practice between Intermediate and Professional, but end it up, you keep on adding, one exercise et the time, more and more pieces of the puzzle. At the end of your “sensory week” you’ll realize this was doable and you will know what you need to work on.
If you want to take it easy, I recommend you stay home. Jingbo is one of the really generous trainer you’ll find: she’ll push you as far as you want to. Take this chance, learn, take all you can, go back home and practice 😉
Posted by jingbodeng •
Thank you, Celia, really appreciate the step by step detailed feedbacks!!!
Posted by CT •
This sensory professional is “a must” if you want to work in the coffee industry. You put the theory into other practical exercises but in a professional environment.
I am very glad to have taken these 3 courses (basic, intermediate and professional). I really didn’t know what would come out of all these sensory lessons. But in fact, it really changed my palate and my life. The soft drinks or red wines that I used to like, taste so different now.
Thank you Jinbgo for all your generous knowledge and to lead my sensory skills to the next level.
Posted by jingbodeng •
Thank you, Chanthaly!
Posted by ZHi cheng huang •
This is a class prepare u in the coffee industry. Also it is a skill that u can apply in many different place in your life. You can study how to judge and grade a coffee. This is a class that u need to attend before u want to be a q grader.
Posted by David Wei •
This course gave me another aspect of seeing, tasting and smelling things in the daily life not just for coffee. If you have passion for coffee or just want to explore your sensory sills, the course will definitely help you.
Posted by Antoine Vautherot •
The sensory professional was my 3rd class with Jingbo, following the foundation and intermediate. This was definitely a big step forward into learning and fine tuning our ability to evaluate a coffee qualities. We learned about potential green bean defects and how to notice them upon cupping, learned about different types of acid as well as how to recognize them depending on how they feel and taste when entering the mouth and so much more. It was 4 intense days but worth every minute of it. I feel a lot more confident than I did before taking the course and cannot wait to practice my new skills! Thank you so much Jingbo once again for the valuable knowledge you are teaching is!
Posted by Charlene Zhao •
I took the sensory professional course right after completing the foundation and intermediate classes. This was really challenging as I had no sensory experience at all. However, we learned all the details from how our palate perceives flavors to specific sensory techniques. After the series of classes with Jingbo, there are huge improvements in my coffee knowledge and sensory skills. Jingbo is very knowledgeable and she always engages us in learning. This is definitely a valuable experience!
Posted by jingbodeng •
Thanks a lot, Charlene, we will always be here to assist provide our helps when you need in the future.
Posted by mustardgrin •
The three SCA sensory courses have helped me build my sensory system from ground up. Before taking this course, I could only perceive the complexity in general but not capable of identifying any beautiful details. I used to be so confused when coffee professionals talk about tastes and aroma. But now, I think I can confidently communicate with professionals and calibrate my sensory system. I have learned so much from Jingbo. Thank you!