what student will learn ;
1. Human Senses & Sensory Attributes
2. The difference between stimulus and perception, and why flavour is built in the brain
3. How sensory assessment works as a scientific discipline and why it matters across the entire coffee value chain
4. How to identify and experience the five basic tastes
5.Understanding Olfaction , Gustation and tactile sensation
6. How to recognise and describe the full range of sensory attributes in coffee
7. How mouthfeel and tactile sensations differ from taste
8. How to navigate and use the SCA Coffee Taster’s Flavour Wheel to describe what you experience with professional vocabulary
9. ⁠ How to set up and conduct a full cupping session following the SCA protocol
10. The three types of sensory evaluation methods — difference testing, descriptive testing, and affective testing