SCA Sensory Skills (Foundation)

EGP3,500.00

Course 1 – January 18th starting at 9 AM

Course 2 – January 19th starting at 2 PM

Course 3 – January 20th  starting at 2 PM

Course 4 – January 31st starting at 9 AM

Cupping & Sensory Skills (Foundation)

The Social Cupping and Sensory Foundation Course exceeds the minimum requirements for the SCA Sensory Foundation Certificate. Cupping will be taught by Todd Arnette, Coffee Quality Institute’s Q Instructors & SCA Trainer, and Brian Babcock, CQI Q Grader & SCA Trainer. After participating in this course, attendees should be able to:

  • Set up and carry out a basic cupping
  • Know by doing, tasting, smelling, and feeling how they individually perceive coffee’s attributes
  • Apply this self-knowledge to compare attribute intensities among coffee samples
  • Apply this self-knowledge to distinguish among coffee samples by their origin characteristics
  • Describe coffee’s attributes of Fragrance, Aroma, Flavor, Aftertaste, Acidity & Body.
  • SCA Test and Certificate (Optional) at the end of the course for an extra fee.
In collaboration with the Academy of Coffee Excellence

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  • Product Price: EGP3,500.00
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Category: Product ID: 3430

Description

Course 1 – January 18th starting at 9 AM

Course 2 – January 19th starting at 2 PM

Course 3 – January 20th  starting at 2 PM

Course 4 – January 31st starting at 9 AM

Cupping & Sensory Skills (Foundation)

The Social Cupping and Sensory Foundation Course exceeds the minimum requirements for the SCA Sensory Foundation Certificate. Cupping will be taught by Todd Arnette, Coffee Quality Institute’s Q Instructors & SCA Trainer, and Brian Babcock, CQI Q Grader & SCA Trainer. After participating in this course, attendees should be able to:

  • Set up and carry out a basic cupping
  • Know by doing, tasting, smelling, and feeling how they individually perceive coffee’s attributes
  • Apply this self-knowledge to compare attribute intensities among coffee samples
  • Apply this self-knowledge to distinguish among coffee samples by their origin characteristics
  • Describe coffee’s attributes of Fragrance, Aroma, Flavor, Aftertaste, Acidity & Body.
  • SCA Test and Certificate (Optional) at the end of the course for an extra fee.
In collaboration with the Academy of Coffee Excellence

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