We’ll look closely at the physiology of taste and aroma, learning how our bodies collect and interpret various stimuli across coffee's different attributes, applying this to the SCA Flavor Wheel and WCR Sensory Lexicon.

Focusing on applying sensory skills to different business situations, you’ll gain a deeper understanding of the various types of sensory analysis tests available, the operations of a cupping session and the quality control measures used in the coffee industry. 

You’ll learn how to set up multiple types of sensory tests such as cuppings, triangulations and In/Out tests, where we discuss our findings and how we can apply these in real-world scenarios.