The course is built on the concepts and skills introduced in the Foundation course and prepares you for more complex job roles in sensory evaluation of coffee and related products. This course covers a wide range of topics including the physiology of taste and aroma; types of sensory analysis tests, cupping; the variety of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of sensory analysis in your work.