Masterclass Certificate in Coffee: Sensory Evaluation Methods
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⢠Coffee Sensory Evaluation Fundamentals: Introduction to coffee tasting, understanding coffee aroma, flavor, acidity, body, and aftertaste.
⢠Cupping Techniques and Standards: Mastering the cupping process, establishing a standardized method, and learning to score coffee.
⢠Sensory Analysis Tools: Exploration of sensory evaluation tools such as the cupping form, flavor wheels, and lexicon.
⢠Coffee Origins and Varietals: Understanding coffee origins, processing methods, and how they influence sensory perception.
⢠Roast Profiles and Sensory Impact: Examining the relationship between roast profiles, flavor development, and sensory evaluation.
⢠Sensory Evaluation in Coffee Quality Control: Applying sensory evaluation methods in quality control and assurance processes.
⢠Sensory Panel Management: Organizing, training, and managing sensory panels for coffee tasting.
⢠Statistical Analysis in Sensory Evaluation: Analyzing sensory data using statistical methods and tools.
⢠Sensory Evaluation in Coffee Research and Development: Utilizing sensory evaluation to drive coffee research and new product development.
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