To enable the student to apply core concepts of sensory science to analyse aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

Course costs are:

Intermediate course £400+VAT
• SCA Intermediate certificate £80/£144 (SCA Member/non member)
• 2 days 10am-5pm
• 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.