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Sensory Seminar - Foundation level
Purpose
A perfect introductory seminar to sensory analysis and sensory skills.; students explore specialty coffee, identify the basic concepts of sensory analysis, with detailed explanation as to why and how coffee professionals apply it in the coffee industry The seminar focuses on the objective recognition, description and distinction of aroma, taste, and body of different coffees. Students are introduced to the SCA cupping protocol and methodology. It includes practical training and a "written" online exam (25 questions with a required success rate of 60%). Successful completion of this course is worth 5 points for the SCA Coffee Diploma.
Program
THE THEORETICAL PRINCIPLES
• Definition of sensory analysis
• The role of sensory analysis in coffee industry
A PHYSIOLOGY AND SENSORY INTRODUCTION
• Physiology and Anatomy
• Basic tastes
• Basic scents
THE IDENTIFICATION OF SENSORY CHARACTERISTICS IN COFFEE
• Coffee taste and body
• Coffee aromas
• Communication and language
• SCA Flavour Wheel
• Cupping PROTOCOL
• What is Cupping?
• The SCA Cupping methodology
• Main valve protocol
• The Cupping Room
Course type
Theoretical and practical
Language
Greek
Duration
7 hours
The team of trainers
The seminar instructors are skilled professional baristas with extensive experience in the food and beverage sector. They deal exclusively with coffee training, having received training themselves from UDC Trieste and SCA.
Christos Zamanakis AST (2022-2024)
Nektarios Machramopoulos AST (2022-2024)
Pericles Koranis AST (2022-2024)
Kostas Tsiamouras AST (2022-2024)
Nikos Mpakas AST (2022-2024)
Spiros Piliafas
INTEREST FORM
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