The intermediate sensory course takes place, as per SCA protocol, in two full days in which you learn to recognize the various acids, to define and order more or less high concentrations of taste; we practice to define aromas not by family (fruity, floral, dry distillation) but in details. Finally, the fundamental concept of triangulation is introduced.
Passing the SCA Intermediate exam allows to get 10 points for the SCA Coffee Skills Program diploma.
Courses are held in english
Next dates
Firenze
Next dates
March 23th and 24th 2024
September 13th and 14th 2024
Cost
495€
includes the handbooks and the slides of the course and the Italian Barista Method certificate.Installment payments > you can pay in three installments with Stripe
Are you interested in this course?
Program
The course has an extremely practical approach, and consists of several sessions on:
- The different tasting protocols, in cupping and in triangulation forms
- Refinement of the ability to recognize different acids and at different concentrations
- Ability to recognize and order more or less bitter solutions
- Ability to recognize and order more or less acidic or sweet solutions
- Identification of individual aromas, not by family
- Ability to set up and conduct a cupping session
- Triangulation exercises between coffee in cupping, filter and espresso
- +/- assessment exercises between different coffees
SCA CERTIFICATION
At the end of this course it is possible to take part to the SCA Sensory Intermediate level certification. Anyone wishing to take part in the certification exams are asked to report it to us when registering for the course. In our school you can also book Sensorry Professional certifications. For more info on SCA certifications, consult this page.
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