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 : 12 hours

Written test : On line

Practical test : 65 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.

  • SCA 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.