Please note due to the exceptionally high volume of orders we are receiving dispatch will be within 5 working days
Thu, 27th Feb - Fri, 28th Feb 2020
10:00 - 17:00 each day
Venue: North Star Coffee Academy
This course is suitable for those wanting to pursue specialist knowledge at a high level in this subject. It is recommended that you have some experience of working in this field before attempting this level or have successfully passed Sensory Skills Foundation. It is broken down into three areas:
I. How we taste, perceive and interpret
This covers approximately one third of the sensory skills Intermediate module. the workshop explores our perception of taste, smell, flavour, and how to be aware of changes to our sensory systems. Practical exercises include ranking exercises and blind sample assessment. The session will also show you how to apply this theory to your work by defining triangulation protocol, how to design effective experiments, and how to use statistics to interpret your results.
II. Running a Cupping Session & Tasting The Diversity of Coffee
This area covers approximately one third of the sensory skills Intermediate module. It will show how to apply sensory theory to your understanding of specialty coffee. It will review individual attributes found on commonly used cupping forms and what the best protocol effective assessment of these is. It will look at how perception of these attributes changes and what sensory errors to be aware of in your daily cupping.
III. How to set up Sensory in your business and sensory application
This area covers approximately one third of the sensory skills Intermediate module and will show you how to apply the theory of sensory analysis to your workplace. It gives an overview of key equipment in sensorial coffee quality assurance, and how to integrate these tools into your lab set up. the course also looks at how to build and screen a sensory panel for your business, how to schedule a quality control programme, and how to identify what types of test are right for different purposes.
The course will be with Hols at the Academy, and will consist of around 13 hours of teaching plus time for practical examinations. Lunch and refreshments will be provided and you will access the key information to enable you to sit your Sensory Skills Intermediate written exam (a pass rate of 60% required). Successful students will be awarded 10 points towards the SCA Coffee Skills Diploma. Should you want to access the 10 points/certification, you must select ‘Yes’ from the dropdown menu titled ‘Exam Fee/Certification’ and include your SCA number (if you have one) on the notes of your order. You will then be sent an invoice for either £85 (SCA member) or £155 (non-SCA member) which is the amount payable for the cost of the written exam and certification.
If you have any questions at all, don’t hesitate to drop us a line to either email@example.com 🙂
All courses take place at the North Star Coffee Academy based at Leeds Dock. We are very easily accessible by either foot (15 minutes from Leeds train station), bus, car (multi-storey car park available on site) or water taxi which goes directly to and from the train station every 20 minutes. There is also a Holiday Inn on site for courses lasting more than a day.
Once you have booked your place, we will be in touch with further details about your course. In the meantime, if you have any questions at all please don’t hesitate to get in touch.