A course for professionals with extensive experience in the coffee industry who want to take another step towards leading and develop tastings and sensory work.
In this course you will learn more about the methodology and science behind sensory analysis. You will learn how to implement a test panel and how to handle and prepare tastings according to the SCA descriptive and affective form. This includes recognizing and identifying positive and negative aromas and qualities.
SCA Sensory Skills intermediate is a prerequisite.
SCA enrollment fee (50 EUR) is included in the course fee.
For dates, location and registration see Course List or contact coffeexperts@lofbergs.se