Our Sensory Training Course covers the essentials of sensory evaluation in a practical and interactive manner. This course is a journey of investigation, addressing perception in what we taste, smell and how to apply this knowledge when evaluating coffee.
SENSORY ANALYSIS: What is sensory analysis? We look into the scientific discipline that evokes, measures, analyses and interprets reactions to those characteristics of foods and liquids as they are perceived by the senses.
WHY IS SENSORY IMPORTANT IN COFFEE:
Through the course we discuss the reasons for cupping such as: identify potential defects, identify pleasant flavors and their quality, evaluate the intensity and record the results
Develop your understanding of Taste, Textures, Aromas, Astringency, Body, and Pungency in the context of coffee; Olfaction and gustation are the two key senses of focus used extensively in coffee cupping
TASTE AND BODY:
basic tastes and aromas recognized within the brewed coffee itself
using equipment and cupping protocol to evaluate
the aroma and taste characteristics within coffee samples and how to run
cupping sessions, learning cupping generalities, terminology and
vocabulary, tasting coffee and all its diversities
* Develop the ability to run Triangulation Test
* Be aligned with the industry coffee standards
* Discover the anatomy and physiology of sensation
* Define positive and negative aromas in coffee