SCA Coffee Skills Program
Sensory Skills Professional
The Sensory Skills Professional course expands on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares participants to manage the sensory evaluation of coffee and related products. In this interactive course, participants will become familiar with industry standards for coffee and sensory evaluation, learn how to implement sensory evaluation in the coffee industry, acquire the skills necessary to identify and assess the quality of raw specialty coffee, and learn to precisely measure and describe the characteristics of coffee beverages. You will learn how to generate repeatable and methodical sensory measurements of coffee and interpret the results. An online theoretical exam will validate your knowledge at a professional level, and a practical exam will verify your skills. skills based on various activities performed during the course.
- dedicated to people who want to achieve the highest level of sensory knowledge
- completed with an exam
- SCA certificate and +25 points in the training price
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 Professional
Sensory Skills Foundation
Training plan
Duration: 3 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
- The importance of sensory analysis
Physiology and sensory characteristics
- Sensory Perception Chain
- Sensation and perception
- The influence of stimulus interactions on perception
- Thresholds and sensitivity
Bias and errors
- Psychological bias
- Reducing bias in sensory evaluation
SCA Flavor Wheel and WCR Lexicon
- Application and taxonomy
Flavor characteristics in coffee
- Intensity of flavor characteristics
- Differences in feature quality
- Application for coffee
Positive and negative qualities in coffee
- Cultural perception of tastes
- Differentiating and assessing the value of taste characteristics
- Common negative traits
Descriptive sensory profiling
- Basics and methods of sensory description
- Data analysis and interpretation of results
Application of the SCA cupping protocol
- Overview and Application of the SCA Cupping Protocol
- Processing Considerations with the SCA Cupping Form
- SCA Cupping Calibration
Application of sensor panels and calibration
- Objective sensory evaluation
- Preparation of the training program
- Sensory Panel Performance, Health, and Well-Being
Sustainability, consumer testing, and new product development
- Planning a Sensory Testing Project
Barista Skills Intermediate
What will you learn?
- You will develop skills in managing a sensory panel for coffee evaluation.
- You will learn methods for implementing sensory evaluation in the coffee business
- You will learn to identify and evaluate the quality of raw specialty coffee
- You will gain the ability to accurately measure and describe the characteristics of coffee drinks
- You will learn to generate repeatable and methodical sensory measurements of coffee
- You will learn methods of data analysis and interpretation of results in sensory evaluation
Before the training
How to prepare?
- Previous participation in the Sensory Skills Foundation and Introduction To Coffee courses is recommended but not mandatory
- Before starting the Sensory Skills Professional course, you must complete the Sensory Skills Intermediate course.
- 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
