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Sensory Skills SCA Foundation Primer
Foundation SCA Sensory Skills - Introduction
This online course description, overview and resources (6:45)
Foundation SCA Sensory Skills - Course
Section 1: What is sensory analysis and why is it important in specialty coffee? (13:26)
Basic Physiology & Anatomy in Sensory Analysis (16:37)
Exercise #1 - Distinguishing Between Specialty & Commercial Grade Coffees. (19:11)
Exercise #2 - Basic Tastes and Aromas with Candies (7:16)
Tastes & Body in Coffee (13:36)
Exercise #3 - Distinguish Between Water Solutions (8:31)
Communicating, Language and Using the SCA Flavor Wheel (12:13)
Exercise #4 - Positive Negative Coffee Flavor Identification
What is Cupping & The SCA Cupping Methodology (17:11)
Exercise #5 - Setting Up a Coffee Cupping per SCA Protocols
Foundation SCA Sensory Skills - Wrap Up
Course review (1:41)
Test yourself with the online course exam (3:00)
Course completion! Final Steps to SCA Certification
Basic Physiology & Anatomy in Sensory Analysis
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