This module is for anybody looking to develop their ability to detect an array of aromas and flavours in coffee.
1 day. Course starts at 09:30
SCA certification fee:
5 points earned towards SCA Coffee Diploma
Introducing formal cupping protocol and nez du café.
Physiology of sensory perception.
Identifying basic tastes and aromas.
Understanding cupping protocol.
Certification & Learner Numbers:
Four short practical test and a written exam (15 questions with a pass rate of 60% required). Testing is incorporated into the course time.
Please note that a learner number will be required to attend this course and can be this can be organised through visiting http://scae.com/registration and clicking 'Become a Learner' to begin the registration process. Our customer services team will contact you to establish your learner number in readiness for organising your certification following the course.
Origin Coffee Roasters, Wheal Vrose Business Park, Helston, Cornwall (TR13 0FG)
Maximum of four people on a course. No minimum number for courses to run.
If there are no suitable dates showing, please contact us for further information.