1-Introduction to Sensory Science

• Definition of sensory analysis
• The role of sensory analysis in the coffee industry
• Four stages of sensory analysis
• The purpose and challenges of sensory science
• Analysis of the human sensory mechanism
• The law of sensory thresholds
• Basic principles of sensory training

Practical activities:

• Anterior/retronasal olfactory test
• Taste test/threshold test

2-Industry Chain and Coffee Flavor

• Origin and terroir
• Post-processing
• Transportation, warehousing and trade
• Roasted beans/blending
• Coffee brewing

Practical activities:

• Taste the flavor of coffee from different origins/varieties
• Taste the flavor of coffee with different processing methods/quality grades
• Taste the flavor of new season, old season, and different types of defective coffee

3-Coffee cupping and specifications

• Definition and function of cupping
• SCA cupping standards
• Interpretation and application of SCA cupping tables
• Analysis of other mainstream cupping systems

Practical activities:

• Cupping standard demonstration and practice
• Discussion on cupping, tabulation and calibration of different quality levels of coffee

4- Sensory language and communication

• Deconstructing specialty coffee flavors
• Acidity in coffee
• Sweetness in coffee
• Interpreting the WCR sensory dictionary
• Interpreting the SCA coffee flavor wheel

Practical activities:

• Aroma recognition training for aroma bottles / mixed taste training
• Discussion on cupping, tabulation and calibration of the three major coffee producing regions-washed group

5-Triangulating cupping/establishing a sensory panel

• The purpose and function of triangulation cupping
• Common application scenarios of triangulation cupping
• Organization process of triangulation cupping
• The role and advantages of establishing a sensory panel
• Tasks and requirements of the sensory panel
• Process of organizing a cupping meeting
• Common best practices and rules for sensory analysis

Practical activities:

• The first round of triangular cupping training
• Discussion on cupping, tabulation and calibration of the three major coffee producing regions-natural coffee group

6-Sensory Group High Intensity Training

Practical activities:

• Second round of triangular cupping training
• First round of mixed large cupping, tabulation and calibration discussion
• Second round of mixed large cupping, tabulation and calibration discussion

7-Sensory analysis methods and practical application of quality control

• Descriptive assessment training
• Differential assessment training
• Passive assessment training
• Alternative assessment training

Practical activities:

• Use difference assessment
• Carry out a bean selection quality control work Use passability assessment
• Carry out a product stability quality control work
• Use substitution assessment to carry out a coffee bean blending work

8-Course Examination

• Taste test
• Aroma recognition test
• Industry chain and sensory test
• Triangle test
• Cupping evaluation test