SCA Coffee Sensory Foundations & Intermediate

$495.00$1,995.00

COFFEE SENSORY FOUNDATIONS & INTERMEDIATE

From acids to extraction, the SCAA flavor wheel to triangulations, Coffee Sensory Foundations and Intermediate presents the tools required to dissect coffees for flavor and evaluate them in a nuanced, careful manner, ensuring the best product makes its way to the consumer. Building a vocabulary of taste descriptors and adhering to cupping protocols, students will quickly build world-class sensory skills alongside knowledgeable certified instructors. Coffee Tasters who currently have or are pursuing a Q-Grader certification may be eligible to receive credit for a portion of the Level 1 curriculum.

Intermediate Graduates will be prepared to contribute to quality control departments and programs, working alongside roasters and green coffee buyers to evaluate and critique performance.

SCA SENSORY FOUNDATIONS: Taste and gain valuable understanding of the differences between specialty vs non- specialty coffee. You will learn to recognize the core concepts of sensory analysis and how it’s used in the coffee industry, with a primary goal to objectively describe aroma, taste and body in coffees. You will learn the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

SCA SENSORY INTERMEDIATE: Building on the skills learned in Sensory Foundations, you will learn to demonstrate the core concepts of sensory science in the analysis of aroma, taste, flavor, and body differences in a variety of coffees. You will learn a variety of testing methodologies and practice calibrating on the SCA cupping form. You will examine the basic elements required for developing a sensory program back at your company.

Key Learnings in Coffee Sensory Foundations and Intermediate:
• Introduction to coffee sensory analysis
• Cupping protocols
• Calibration with other cuppers
• Cupping for defects
• Comparative cupping
• Triangulation cupping exercises

TIP
Bundle the Introduction to Coffee + Coffee Sensory Foundations + Sensory Intermediate and save hundreds of $$.

Where
The course will be at the NEW BOOT COFFEE CAMPUS at 619 Lindaro Street, San Rafael, CA

Prices
COMBO INTRODUCTION TO COFFEE, SENSORY FOUNDATIONS, SENSORY INTERMEDIATE (5 days): US$1995
INTRODUCTION TO COFFEE (1 day): US$495
SENSORY FOUNDATIONS (1 day): US$495
SENSORY INTERMEDIATE (3 days): US$1275

All Levels include lunches and lecture materials.

Hotel Information: Hotels in Marin County can be booked online.

More Information?
Email us and we usually respond within 24 hours. Boot Coffee: (888)814-4347 (USA).

Reserve Your Seat Now!
For tailor made courses with Willem Boot or Marcus Young, please send us an email.

Boot Coffee Purchase policy:
All sales are final. Course fees are not refundable. If you need to cancel, course fees can be applied to future courses or another person can take your place. For all changes, we will charge a change fee of 25% of the course price. Changes are not possible less than 7 days before the course.

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Description

SCA SENSORY FOUNDATIONS

Taste and gain valuable understanding of the differences between specialty vs non- specialty coffee. You will learn to recognize the core concepts of sensory analysis and how it’s used in the coffee industry, with a primary goal to objectively describe aroma, taste and body in coffees. You will learn the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

SCA SENSORY INTERMEDIATE

Building on the skills learned in Sensory Foundations, you will learn to demonstrate the core concepts of sensory science in the analysis of aroma, taste, flavor, and body differences in a variety of coffees. You will learn a variety of testing methodologies and practice calibrating on the SCA cupping form. You will examine the basic elements required for developing a sensory program back at your company.

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