Sensory Skills - Professional Level

For whom ? Intended to complete the knowledge acquired during the Intermediate Level and to prepare the candidate to the managerial functions of a coffee related profession. Ideally, this module has to be paired up with other training courses, such as the Green Coffee or Roasting modules. 

Minimal time for the course : 20 hours

Written test : On line

Practical test : 145 minutes

Prior recommendations :

It is compulsory to follow the Intermediate Level before taking the Professional Level theoretical course.

Contents of the course :

Theoretical principles :

• How we taste, perceive and interpret.
• How to lead a sensorial study :
  • Generating a repetable and methodical sensory measure.
  • Be aligned with the coffee standards.
  • Recognize the qualities of a speciality coffee.

Physiology and sensory attributes :

• The chain of sensory perception.

  • Trigeminal perception.

  • Cortex/brain.

• Detection threshold.

  • Psychometric curve.

• Types of error.

  • Logic.

  • Halo effect.

  • Suggestion effect.

  • Order effect.

Detect the sensorial qualities in coffee :

• Tastes and textures.
• Different qualities of acidity.
• Coffee's main aromas.
• Composition of the coffee : chemical and aromatic effects.

Defects and taints :

• In green coffee.

• In roasting.

• During the extraction.

• During the storage.

SCA cupping form :

• Master the cupping protocol.

• Mention other assessment systems.

• Management and maintenance of the equipment.

Implementation :

• Shelf life.

  • Applicable tests.

• Development of new products.