Sensory Intermediate moves from basic identification to the formal application of sensory science within a professional coffee program. We provide a more rigorous analysis of the physiology of taste and aroma, examining the biological processes that govern how we perceive complexity. You will be introduced to various sensory test methods, learning how to select the appropriate application—such as discrimination or descriptive testing—depending on the specific goals of your evaluation.
The curriculum focuses on the operational excellence required to run a professional cupping session, ensuring consistency in environment and protocol. We dive deeper into the diversity of coffee attributes, utilising the WCR Sensory Lexicon and the Coffee Taster’s Flavor Wheel to calibrate your vocabulary with global standards. Additionally, you will learn the fundamentals of implementing a sensory program or panel, covering the selection and training of tasters to ensure objective, repeatable data within a quality control department.
The Sensory Intermediate course can be taken with or without SCA accreditation - Sensory Foundation is recommended before attending Intermediate.
