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.
There is one test associated with this class, an online written exam. ASTs complete a CSP Course Skills Report for each learner, reporting the level of competency in specific practical objectives in preparation for the Intermediate level course. The completed report should be discussed with the learner and the learner should receive
a copy of the report.
Course fees include, all course materials, and of course lots of Coffee!!
Hope to see you in class!!
Course is scheduled for July 29, 2022
Class hours are 9:00 am - 5:00 pm.