Sensory Skills (SCA)
Sensory science methods are increasingly being used in the coffee industry, to help make vital decisions about products. The techniques are widely used for product development, quality control. The tools can further help you understand how specific green beans, roasting recipes, storage conditions affect sensory properties.
In general, it’s a tool to improve taste and bring value to yourself and your customers. Learn about the essentials of sensory evaluation in a practical and interactive manner. Sensory Skills topics investigates the way we perceive what we taste, how to evaluate coffee’s natural characteristics, and implementing this knowledge in business. Expose and sensitize on the notion of specialty vs non-specialty coffee. No matter where you work in the coffee industry, a basic understanding of sensory science is important, as we all work to ensure high quality and excellent taste of the coffee. Enabling for who reads to recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. If you work with coffee or any other food product you know how essential your sense of taste and smell is, especially for quality assurance. Considerable research has proven that we can improve our senses through training, in the same way as we can train to become a faster runner, we can also train to become a better coffee taster! Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business. At the end:
A key skill for you as a coffee taster is to be able to select the right method for your specific purpose in each session. This skill is only learned through deep understanding of the various ways of evaluating flavor, along with a critical mindset to determine what type of data you need to collect and how. If you want to feel more comfortable in communicating sensory experiences knowing about sensory is the most important part, through various exercises, you will be able to discuss the most important flavor characteristics of coffee in a clear and concise manner. Finally, a deeper and more critical understanding of the protocol will make you more confident in participating way.
