The course introduces the basics of sensory evaluation in a practical, interactive way. You will understand how your senses influence perception and how to apply this knowledge when evaluating coffee characteristics. You will gain the ability to distinguish certain sensory characteristics of coffee, including tactility, acidity, bitterness and more. The course introduces recommendations for identifying aromas and also focuses on the purpose and procedure of SCA cupping. The practical training prepares you to identify the main differences in coffee and to independently conduct cupping in accordance with the SCA cupping protocol.
The cost of certification is paid separately: 15 000 ₽.