Expose and sensitise students on the notion of specialty vs non- specialty coffee. Enabling the student to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology.
This course is globally accredited via the Speciality Coffee Association (SCA) and you can take the optional SCA Certified Exam at the end of the day at an additional cost of *£50 which will earn you 5 points towards your Coffee Skills Programme.