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SCA Sensory Skills (Foundation)

EGP3,500.00 EGP2,800.00

Early Bird Sale Now!

Pay 50% now and the rest in 4 weeks. Offer for a limited time only.

Final Dates to be confirmed
Courses starting the 3rd week of January 2021
Cupping & Sensory Skills (Foundation) – 9 hours of coursework

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

36 in stock

Deposit : EGP 1400.00 Per item

  • Options Price: EGP0.00
  • Product Price: EGP2,800.00
  • Total: EGP0.00

Category: Product ID: 3430

Description

Early Bird Sale Now!

Pay 50% now and the rest in 4 weeks. Offer for a limited time only.

Final Dates to be confirmed
Courses starting the 3rd week of January 2021
Cupping & Sensory Skills (Foundation) – 9 hours of coursework

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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