Maison P. Jobin & Cie
Maison P. Jobin & Cie

Sensory Skills - Intermediate Level

 

 

For whom ? Intended to complete the knowledge acquired during the Foundation Level and to prepare the candidates to more complex features in the sensory analysis.

 

 

 

 

Minimal time for the course : 8 hours

 

Written test : 30 minutes

 

Practical test : 120 minutes

 

 

Prior recommendations :

 

 

 

 

Before the Intermediate Level theoretical course, it is recommended to follow these modules : 

 

 

1.     Introduction to Coffee

 

2.     Green Coffee – Foundation Level and Intermediate Level 

 

 Contents of the course :

 

Theoretical principles :

 

  • How we taste, perceive and interpret. 
  • Role played by the sensory analysis.
    • Quality check.
    • Product development.

 

Physiology and sensory attributes :

 

  • Physiology.

  • Taste and texture in the coffee field.

    • Intensity of the solutions.

    • Positive and negative attributes.

  • Psychological factors.

 

Triangle test :

 

  • Statistical analysis.
  • Alternative methods.

Cupping processes used :

 

  • Why do we need a cupping protocol? 

  • Communicate the results.

    • Key terminology.

    • SCAA cupping form.

 

How to integrate the sensory analysis and its applications in your activity :

 

  • Equipment, maintenance and staff. 

    • What is a panel?

  • Implementation of the sensory panel.

    • Discriminating test vs descriptive test.

    • Tasters calibration.

    • Training.

 

 

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