Intermediate Sensory Analysis Course

The Sensory Analysis module teaches how to approach the sensory evaluation of coffee. We study how we perceive what we taste and how to apply these skills when evaluating the characteristics of a coffee.

It also offers an overview of how to identify coffee. Understand how we perceive what we taste and can be applied when evaluating the natural characteristics of coffee. It also offers an overview of the identification of specialty coffee qualities, as well as general indications on how to implement this business.

The Intermediate Coffee Tasting course is ideal for those who already work in the sector and who want to develop their sensory skills and abilities. The module is divided into three areas: taste, perceive and interpret. Cupping techniques will be learned to perceive the diversity of coffees. Performing a cupping session and tasting the diversity of coffees; How to use sensory skills in your business.

The Sensory Intermediate Course includes:

• basic lunch
• use of professional equipment
• participation certificate
• handouts to review after the course
• didactic material (pen and notebook)
• … and of course we remain available for any doubts you may have in the following months!

The course does NOT include:

• membership of SCA, if necessary (the prices displayed for certification are reserved for SCA Members), which is to be paid separately via form.
  Discover the Italian SCA community

Other details:

• Duration: 14 hours (including SCA final exam), two days.
• Participants: maximum 4
• Language: Italian
• Course price: €700 (contact us for discounted prices)
• Price of the SCA certification (10 Credits for the Coffee Diploma): 125€ (Price reserved for SCA members)
• Course venue: Coffee Training Academy – Via Basso Acquar 30/C, 37135, Verona ( reach the venue )