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SCI Sensory Level 2

  • Introduction coffee history and market trends. 
  • Specialty coffee and sensory evaluation of quality.
  • Chemistry of aroma precursors in coffee and their role in flavor integration.
  • Theory and practice of texture. Flavor modulation by polyphenols and fats in coffee.

Torch Coffee Lab Yunnan China

For more information, please contact Peter at 


Earlier Event: June 18
SCI Sensory level 1
Later Event: June 28
SCI Nursery level 2