These recordings systematically run through must-know theory to prepare for the Specialty Coffee Association (SCA) Sensory Skills Foundations Coffee Skills Program (CSP) Written Exam with application for the Practical Exam as well. We hope it helps!
Typical course hours: 8 Hours (including exams)
This course is designed to expose and sensitize a student on the notion of specialty vs non- specialty coffee. Enabling the student to recognize 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.
* Introduction to Coffee is a recommended (but not mandatory) pre-requisite module.