The Sensory Skills Foundation course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way human senses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. Learners gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness, and more. The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping. Learners gain insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.
Practical learning objectives and activities specifically prepare the learner to identify basic differences in coffee attributes, recall fragrance identification and set up a cupping according to the SCA Cupping Protocol. A written exam tests theoretical knowledge based on Foundation course learning objectives.
This course is hosted by AST, Stevo Kuhn, a good friend and long-time partner of Father Coffee, as well as the current SA barista champ runner-up.
Upon successful completion of both practical and theory assessments you'll receive an SCA certificate of completion that affords 5 points towards a Coffee Skills Diploma.
Date: Next Date TBC
Time: 08h30 for 09h00
Host: Stevo Kuhn (AST)
Address: Father Coffee, 19 Dartfield Rd, Kramerville, Jhb
Duration: approx. 6-8hrs
Max attendance: 8 students
Certification: SCA Foundation Sensory (upon successful completion of assessments)
Parking is available on site.
Small print: In extreme circumstances we reserve the right to postpone or refund this course should course minimum attendance not be met. If this is likely to occur we will notify all students in advance with an option to postpone or take a full refund.