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SCI Sensory level 1


In this course you will learn:

  • Specialty coffee and sensory evaluation of quality
  • General physical inspection, roasting, brewing
  • Basic theory of aroma perception
  • Practice with aroma vials and descriptors. •Identification of basic tastes and calibration on intensity and quality (modulation).
  • Introduction and informal exercises of affective, discriminative and descriptive cupping of the same coffees.
  • Cupping tutoring. Learning the SCAA cupping protocols and format.
  • Cupping different origins and basic processing methods.

This course is 3 days.

Torch Coffee Lab Yunnan China

Earlier Event: May 31
SCI Roasting Level 2
Later Event: June 21
SCI Sensory Level 2