Advance Sensory Evaluation
This course is to provide participants with a professional understanding of advance cupping and how to identify and differentiate coffee using SCA’s scoring system.
A comprehensive 3-day training in which students will learn cupping and grading protocols, triangulation, as well as sensory and olfactory skills. This training is also ideal for baristas, roasters and coffee professionals to develop their knowledge of sensory skill for specialty coffee.
Note: beginners are welcomed, but we suggest you to take the
Basic Cupping Class in prior