Course contents
- Introductory theory of sensory analysis
- Sensory attributes: Taste, basic aromas, haptics
- Communication of results
- Recording of results: Cupping protocols
- Cupping practice: Working with attributes
Sensory Skills Foundation
The course is aimed at participants who would like to gain an initial insight into the world of sensory skills for coffee. Participants learn how to taste a cup of coffee for professional purposes. After a theoretical introduction, the vocabulary of professional tasting is learned in the course of practical exercises.
Course objectives
The course participant
- understands the importance of professional sensory skills for coffee.
- understands the importance of tasting forms.
- can describe a coffee sample using the standardised cupping language.
- recognises the basic flavours and tastes in a blind test.
- compares two coffee samples in terms of taste and basic aromas.
- feels ready for the SCA CSP Sensory Skills Foundation exam.
Organisation
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Course duration: |
1 day |
| Course day: |
9.00 to 16.30 o'clock, |
| Course venue: | Course venue in the Rösterei Kaffee und Bar, Güterstrasse 6, 3008 Bern |
| Course language: | German |
|
Course price: |
per person CHF 390.– incl. 8.1 % VAT. |
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Examination: |
CSP Sensory Skills Foundation: 5 points The theoretical examination according to the specifications of the Specialty Coffee Association (SCA) is held independently by the participants as an online examination within 21 days of the training. Instead of taking a practical examination, the participant receives feedback on the status of his or her skills, which can be further developed for the Sensory Skills Intermediate course. |
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Certification: |
Examination and certification costs CHF 100.– |
|
Participants: |
a maximum of 8 |
|
Previous knowledge: |
none |
SCA Coffee Skills Program
CSP Sensory Skills Foundation:
5 points
For questions regarding course content
for questions regarding registration
Alexa Brenner
Sales Support / Training Administration Clerk
