Sensory Skills Foundations June 22, 2019

 Sensory Skills Foundations

5 Points

Expose and sensitize student on the notion of specialty vs non-
specialty coffee. Enabling the student to recognize the core of sensory analysis, and explain why and how coffee use it in the coffee industry. Broad focus will be put identifying, describing and discriminating objectively aroma,
taste and body in coffees. Students will be introduced to the SCA
cupping protocol and methodology and reflect on the qualitative
dimension of this evaluation methodology.

Course is scheduled for June 22, 2019

Class hours are 9:00 am - 5:00 pm.