In the Sensory Intermediate training course, students learn to analyse differences in aroma, flavour and body in coffee and what is needed to initiate a sensory programme in their own workplace.
This training course is aimed at enabling students to analyse differences in aroma, flavour and body in coffee. Blind recognition of specific aromas and flavour intensities are fixed components. Students learn to work with various testing methods, such as the triangle and in-out tests, and perfect their cupping skills using the updated SCA (CVA) cupping form. Students learn the basics of initiating a sensory programme in their own workplace.
An official SCA Sensory Intermediate certificate
Improved flavour recognition and keen sensory insight
Insight into the influence of origin, variety and processing on flavour
An enjoyable, educational training day with lunch included
Duration: 2 training days
Times: 9:30 – 17:30
Investment: €1198,- VAT exempt
SCA enrollmentfee: €100,-
Early bird price: €1078,20,- VAT exempt up to two months before the course
Included: Reader & lunch on training days
Group size: Minimum 3, maximum 8 participants
Payment in installments possible! informeer via info@koffieschool.nl
When an English-speaking participant registers for the training, the language will switch to English. If you prefer Dutch, please contact us to discuss the options.
Trainingsdata 202620 and 21 January
19 and 20 March
29 and 30 June
December 16 and 17
Feel free to send us an email at info@koffieschool.nl or call us on 030 – 633 65 38. We are happy to help!
| Certificering | |
|---|---|
| Leervorm | Training |
| Niveau | |
| Specialisatie | |
| Subsidie | ALIMENTO |
Belgian participants who fall under joint committee 118/220 can apply to Alimento for a subsidy for this training course.
