SCA Sensory Skills Intermediate

Origin

Tasting notes

A course for everyone interested in the more technical and professional aspects of sensory evaluation, beyond the basics of perception and analysis. Guided by Archers Co-Founder and Head of Academy, Dave Peralta, you will— - Understand sensory evaluation in relation to human physiology & psychology - Become familiar with a diversity of tastes, aromas, & mouthfeelBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. sensations along with the vocabulary for describing them - Increase your sensitivity to finer differences between coffees through triangular testing & cuppingCuppingThe standardized tasting ritual — coarse grounds steeped in hot water, crust broken, slurped from a spoon — used to score and compare coffees. exercises - Know how to implement professional cupping sessions and sensory programs with a qualified panel