Instructor: Drew Billups, 8:30 AM - 5:00 PM
The Sensory Foundation curriculum introduces students to the discipline of sensory analysis and its applications within the coffee industry. It is ideal for learners who have just begun or desire to initiate a career that involves coffee quality analysis. This includes roles like green buying for a roasting operation, working in a coffee lab, or participating in the QC of roasted coffee. In this one-day course, we will learn to identify and describe various coffee sensory attributes and we will be introduced to SCA cupping methodology. The class will consist of both lectures and activities and will be followed by a written examination. Participation in this class prepares students for the intermediate level and successful performance in the exam will result in foundation level certification with the Specialty Coffee Association. Proof of Covid vaccination required. Email email@example.com for more info about our Covid safety precautions.