Expose and sensitise students on the notion of specialty vs non-specialty coffee. Enabling the students to recognise the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

Course costs are:

• Foundation course:£200+VAT
• SCA Foundation certificate £48 (No VAT)
• All full day courses include a light lunch, please inform us in advance of any dietary requirements

If you are interested in booking a bespoke course for your organisation. Please email Dan Lacey on dan@extractcoffee.co.uk
Select your course date to book and pay for your course today.