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

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 : 16 hours

 

Written test : 60 minutes

 

Practical test : 180 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.

 

SCAA 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.

 

 

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