Join us for this Specialty Coffee Association Course hosted at Trail Blaze Coffee Academy!

The Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for managerial job functions in the sensory evaluation of coffee and related products. In this interactive course, learners gain alignment with industry coffee and sensory standards; learn about the implementation of sensory evaluation in a coffee business; acquire the skills required to start identifying and evaluating qualities in specialty green coffee; and demonstrate how to accurately measure and describe coffee beverage characteristics. Participants will learn how to generate repeatable and methodical sensory measurements of coffee, along with interpretation of those results.

A written exam confirms professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.

Required Prerequisites: Sensory Skills Intermediate at least 3 months before this course

Recommended Prerequisites: Green Coffee Intermediate and Roasting Intermediate

Payments can be made on our website - https://www.colabops.com/experience/p/sensory-skills-professional

If you need to place a deposit or dicsuss payment options please reach out to t@colabops.com

SCA Enrollment can be done here https://specialtycoffee.my.site.com/s/request-enrollment?coid=a1V8c000007A4mpEAC

• SENSORY OVERVIEW

  • Importance of Sensory Analysis

• PHYSIOLOGY AND SENSORY ATTRIBUTES

  • Chain of Sensory Perception, Sensation and Perception, Impact of Stimuli Interactions on Perception, Thresholds and Sensitivity

• BIAS & ERROR

  • Psychological Based Biases, Mitigation of Bias in Sensory Evaluation

• SCA FLAVOR WHEEL & WCR LEXICON

  • Application and Taxonomy

• GUSTATORY ATTRIBUTES IN COFFEE

  • Rank Intensity of Gustatory Attributes, Distinguish Differences in Quality of Attributes, Applied to Coffee

• MOUTHFEEL IN COFFEE

• POSITIVE AND NEGATIVE ATTRIBUTES IN COFFEE

  • Cultural Perceptions of Flavors, Distinguishing and Assessing Value in Flavor Attributes, Common Negative Attributes

• SENSORY DESCRIPTIVE PROFILING

  • Basics and Sensory Descriptive Methods, Analyzing Data and Interpreting Results

• APPLYING SCA CUPPING PROTOCOL

  • SCA Cupping Protocol Review and Application, Processing Considerations with SCA Cupping Form, SCA Cupping Calibration

• SENSORY PANELS & CALIBRATION APPLIED

  • Objective Sensory Evaluation, Preparing A Training Program, Sensory Panel Performance, Health and Welfare

• SHELF LIFE, CONSUMER TESTING AND NEW PRODUCT DEVELOPMENT

  • Plan for Sensory Testing Design