Nov 1 - 10: Open Enrollment
Nov 1 - Dec 15: Self-paced study
Online Cohort Call Options with 6 different meeting options. You must attend at least 2 sessions, but are welcome to all 6 if your schedule permits.
- Nov 13: Wed 4-5pm (PDT)
- Nov 17: Sun 7-8pm (PDT)
- Nov 23: Sat 10-11am (PDT)
- Dec 1: Sun 7-8pm (PDT)
- Dec 7: Sat 10-11am (PDT)
- Dec 15: Sun 7-8pm (PDT)
Finish course by Dec 15, 2024
Complete exams by Dec 31, 2024
Join Us!
COURSE CURRICULUM
Foundation SCA Sensory Skills - Introduction
Available in
days
days
after you enroll
Foundation SCA Sensory Skills - Course
Available in
days
days
after you enroll
- 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
Available in
days
days
after you enroll