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 speciality coffee qualities, as well as an overview of how to implement this in business.
Professional aligns the student with industry coffee and sensory standards. To prepare them for running sensory evaluation in a coffee business. To acquire the skills required to start identifying and evaluating qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.
Intermediate Sensory Skills is a required pre-requisite module. Intermediate Roasting and Intermediate Green is a recommended pre-requisite module.
This is one of the Coffee Diploma System Intermediate modules, 10 credits will be awarded after completion.
Language: Cantonese or English
Course material: English
Course Length: ~ 24 hours / 3 days (including exams)