The Coffee Sensory Master course is open to anyone looking at enhancing their ability to identify coffee appearances, aromas, and flavors.
This course allows students to understand sensory evaluation concepts and develop their ability to use coffee descriptive terminologies through “critical tasting”, an aspect often overlooked in other coffee sensory courses. Students also learn through theoretical concepts and practical skills the essentials of coffee sensory evaluation.
Students who complete the course will be prepared to contribute greatly in coffee quality control positions, or working alongside coffee roasters and green coffee buyers, or in setting up a coffee sensory program in their team/business.
This is a preparatory course for Coffee Specialist Certification at Coffee Science Center.
This course is extremely popular and enrolment is limited. Early enrolment is encouraged.
Related Fields of Study
agriculture, anthropology, environmental studies, coffee origin, geology, marketing, , and consumer behaviour.
|Fri, Sat||09:00 AM — 05:00 PM|
|No. of Days:||2|
|No. of Participants:||6|
We believe in creating “unique” coffees.
Making “unique” coffees does not happen at random or by accident. It requires knowledg process, the machine, and its origin.
At the Coffee Science Center, we explore the scientific factors and cultural information th great coffees.
We believe that coffee specialists should improve, and not impose on,people’s coffee experience
Our aim is not to change or imprint a new flavor on the coffee but rather, we take careful steps to highlight the coffee bean’s natural flavor and cupping notes from crop to cup - without losing sight of individuals’ preference.
Established in 2016