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.
 
Coffee Skills Program Point System: 5 Points
 
*SCA Administrative fee included
**SCA Course Enrolment fee NOT included (US$50 to be paid to SCA by student directly, price is subject to change by SCA. Details will be explained by our tutors during lecture)
*SCA行政費用已包括在內
**SCA課程註冊費需由學生支付（由學生直接向SCA支付50美元，課程註冊費費用因SCA政策可能隨時有所轉變。我們的導師會於上課時清楚交代申領證書事宜。）