SCA Coffee Sensory Skills Training
- Regular price
- 30,000.00₺
- Regular price
-
- Sale price
- 30,000.00₺
- Unit price
- per
Foundation + Intermediate Combo Training
The training by AST John Vaz Matias, coffee trainer and consultant, offers a holistic perspective that includes theoretical principles and practices on the sensory analysis of coffee.
With this two-day program, you can gain insight into how sensory inputs shape your taste perception, improve your skills in understanding the sensory characteristics and quality evaluation of coffee and learn to perform systematic sensory analysis tests such as the cupping protocol. Once you pass the tests successfully at the end of the second day, you can qualify for the online theoretical exams, better yet get an SCA Certificate and advance professionally in the coffee industry.
The training will be held at Casa Cooklife with only 6 participants on September 7-8.
About the Training:
Sensory Foundation
The SCA Sensory Foundation presents participants with a comprehensive understanding of sensory analysis of coffee. It covers issues ranging from the definition of sensory analysis, its historical evolution, to its practices in the coffee industry.
Participants delve into the nuances of distinguishing between sensations and perceptions, gaining insights into how sensory inputs shape our taste understanding. They develop a nuanced appreciation for coffee's sensory attributes by decomposing flavour into components such as taste, aroma, and body. Additionally, the training equips participants with tools like aroma wheels and sensory dictionaries for accurate sensory assessment and analysis of sensory profiles.
By learning how to conduct systematic sensory analysis tests using evaluation forms and scoring systems such as the SCA Cupping protocol, participants also be able to effectively apply their new knowledge in evaluating coffee quality and understanding flavour characteristics.
Sensory Intermediate
The SCA Sensory Intermediate builds upon the knowledge gained in the Sensory Foundation, offering participants a deeper understanding of sensory analysis within the coffee context.
Starting with a review of the sensory analysis concepts introduced in the basic training, the course deepens participants' understanding of sensory perceptions from a more scientific and analytical perspective. It focuses on the objectives and challenges of sensory analysis, including understanding psychological biases that can affect perceptions.
Participants gain knowledge about different types of sensory analysis tests, including analytical, discriminatory, and hedonic tests, and explore practical applications such as triangulation tests, paired comparison tests, DFC (difference from control) tests, and comparative tests.
About John Vaz Matias
John Vaz is an internationally experienced coffee trainer and consultant who has lived in coffee producer countries and worked with various companies across Europe, Asia, Latin America, and the United States. He is also a certified SCA trainer and the creator of learning tools such as aroma wheels, sensory dictionaries, and aroma kits.
John Vaz Matias
The training by AST John Vaz Matias, coffee trainer and consultant, offers a holistic perspective that includes theoretical principles and practices on the sensory analysis of coffee.
With this two-day program, you can gain insight into how sensory inputs shape your taste perception, improve your skills in understanding the sensory characteristics and quality evaluation of coffee and learn to perform systematic sensory analysis tests such as the cupping protocol. Once you pass the tests successfully at the end of the second day, you can qualify for the online theoretical exams, better yet get an SCA Certificate and advance professionally in the coffee industry.
The training will be held at Casa Cooklife with only 6 participants on September 7-8.
About the Training:
Sensory Foundation
The SCA Sensory Foundation presents participants with a comprehensive understanding of sensory analysis of coffee. It covers issues ranging from the definition of sensory analysis, its historical evolution, to its practices in the coffee industry.
Participants delve into the nuances of distinguishing between sensations and perceptions, gaining insights into how sensory inputs shape our taste understanding. They develop a nuanced appreciation for coffee's sensory attributes by decomposing flavour into components such as taste, aroma, and body. Additionally, the training equips participants with tools like aroma wheels and sensory dictionaries for accurate sensory assessment and analysis of sensory profiles.
By learning how to conduct systematic sensory analysis tests using evaluation forms and scoring systems such as the SCA Cupping protocol, participants also be able to effectively apply their new knowledge in evaluating coffee quality and understanding flavour characteristics.
Sensory Intermediate
The SCA Sensory Intermediate builds upon the knowledge gained in the Sensory Foundation, offering participants a deeper understanding of sensory analysis within the coffee context.
Starting with a review of the sensory analysis concepts introduced in the basic training, the course deepens participants' understanding of sensory perceptions from a more scientific and analytical perspective. It focuses on the objectives and challenges of sensory analysis, including understanding psychological biases that can affect perceptions.
Participants gain knowledge about different types of sensory analysis tests, including analytical, discriminatory, and hedonic tests, and explore practical applications such as triangulation tests, paired comparison tests, DFC (difference from control) tests, and comparative tests.
About John Vaz Matias
John Vaz is an internationally experienced coffee trainer and consultant who has lived in coffee producer countries and worked with various companies across Europe, Asia, Latin America, and the United States. He is also a certified SCA trainer and the creator of learning tools such as aroma wheels, sensory dictionaries, and aroma kits.
John Vaz Matias
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