SCA Coffee Skills Program
Sensory Skills Intermediate
Returns Policy
We absolutely believe in the quality of our products, but if you want to make a return, you can count on our help and full support.
How to do it?
- Within 30 days of receiving your order, send us a message at sklep@lacava.pl with the following information: order number, returned items, pickup address and preferred pickup date, reason for return (optional)
- We will send you a DPD courier waybill, which will collect the returned, packed items, and then you will receive a refund of the costs incurred within 14 days of us receiving the package.
- You can of course bring the returned items to our coffee roastery
- Returns are free of charge, unless you do not want to use our DPD courier, in which case you must send the parcel yourself
- you can return all products as long as they are unused and the packaging is open
If you have any additional questions, we'd be happy to help :)
- +48 22 726 77 00
- sklep@lacava.pl
Sensory Skills Intermediate
Sensory Skills Intermediate
Training plan
Training duration: 2 days, 8 hours each
9:00 - 12:30 Lecture and exercises
12:30 - 13:00 Lunch
13:00 - 17:00 Lecture and exercises
Place:
LaCava - al. Katowicka 7, Wolica (near Janki) 05-830
Sensory Analysis Overview
- Four stages of sensory analysis
- The Purpose and Challenges of Sensory Science
- The importance of sensory analysis in coffee
- The Purpose of Cupping in the Context of Sensory Learning
Physiology and sensory characteristics
- Taste and aroma
- Human physiology and the senses
- The influence of psychology on sensory perception
- Evaluation of sensory characteristics in coffee
- The five basic flavors
- Touch in sensory analysis, or mounthfeel
- The impact of the supply chain on coffee taste
- Positive and negative aromas
Triangular tests
- The purpose of triangulation testing
- Applications of triangulation tests
- Triangulation Test Protocol and Statistics
- Alternative methods of discrimination testing
Conducting cupping sessions
- Key Terms in the SCA Cupping Protocol
- SCA Cupping Form Terminology
- Qualitative and quantitative scales
Creating a sensory program
- Definition and purpose of a sensory panel
- Sensory analysis site requirements
- Recommended practices in sensory analysis
Creating a sensory panel
- Panel selection and proposals
- Selection and training of panelists
- Sensory Performance Testing and Calibration
In/out tests vs. descriptive tests
- Definition and purpose of In/Out testing
Analytical tests
- Analytical testing
Sensory Skills Intermediate
What will you learn?
- You will develop your sensory assessment skills with the Foundation course
- You will understand the physiology of taste and aroma and their impact on perception
- You will learn to perform various sensory analysis tests, including triangulation tests
- You will learn about the variety of coffee characteristics and how to describe them using the SCA Flavor Wheel and the WCR Sensory Lexicon
- You will gain the ability to conduct cupping sessions according to the SCA protocol
- You will learn how to implement and run a sensory analysis panel
Before the training
How to prepare?
- Previous participation in the Sensory Skills Foundation and Introduction To Coffee courses is recommended but not mandatory
- Eat a good breakfast
- Don't drink coffee
- Get some sleep and bring an open mind with you
- Don't use strong perfumes
- Dress comfortably
Coffee roastery and training room
Training at our roastery is a pure pleasure, involving top-of-the-line equipment and the most interesting beans from around the world.
ADDRESS
al. Katowicka 7
Wolica (near Janki), 05-830
CONTACT
+48 22 726 77 00
biuro@lacava.pl
OPENING HOURS
Monday - Friday, 9:00-17:00
