Course Code
Course Objectives
Develop sensory skills and use professional techniques to identify and evaluate different coffee flavors and aromas.
Course Content
"Fundamentals of Sensory Analysis (Section 1): Introduction to the basic principles of sensory analysis, including the mechanisms of taste and smell, use of the SCA Sensory Rating Scale, and introduction to the coffee flavor wheel. Participants will learn how to identify and describe coffee aroma, acidity, Sweetness, bitterness and finish. Coffee Cupping Techniques (Section 2): Explore the professional cupping process and learn how to conduct consistent and accurate coffee quality assessments. Participants will personally participate in cupping coffee from different origins and processing methods, and compare and analyze the flavor characteristics of various coffees. "
Admission Requirements
For those interested in the course
Training Period
Each session 3.5 Hours09:30-13:00 14:00-17:30
Tuition Fee
HK$3900.00
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