SCA SENSORY SKILLS 感官品鉴

The Sensory Skills Foundation course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way humansenses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. Learners gain the ability to differentiate certainsensorial aspects of coffee including body, acidity, bitterness and more. The course introduces fragrance identification references and also focuses on thepurpose and procedure for conducting an SCA cupping. Learners gain insight into identifying specialty coffee qualities, as well as an overview of how toimplement this in business. Practical learning objectives and activities specifically prepare the learner to identify basic differences in coffee attributes, recallfragrance identification and set up a cupping according to the SCA Cupping Protocol. A written exam tests theoretical knowledge based on Foundation courselearning objectives.

The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course and prepares the learner for morecomplex job functions in the sensory evaluation of coffee and related products. This course covers a wide range of topics, including the physiology of taste andaroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCRSensory Lexicon; and the implementation of a sensory analysis panel and session. A written exam tests intermediate course knowledge while a practical examassesses the learner’s ability to identify basic differences in coffee attributes and recall fragrance identification.

The Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner formanagerial job functions in the sensory evaluation of coffee and related products. In this interactive course, learners gain alignment with industry coffee andsensory standards; learn about the implementation of sensory evaluation in a coffee business; acquire the skills required to start identifying and evaluatingqualities in specialty green coffee; and demonstrate how to accurately measure and describe coffee beverage characteristics. Participants will learn how togenerate repeatable and methodical sensory measurements of coffee, along with interpretation of those results. A written exam confirms professional courseknowledge while a practical exam tests the skills described above based on different working activities carried out during the course.