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SCA Sensory Skills Foundation
THEORETICAL PRINCIPLES OF SENSORY
ANALYSIS
Defining Sensory Analysis
Role of Sensory Analysis in the Coffee Industry
PHYSIOLOGY AND SENSORY ATTRIBUTES
Physiology and Human Anatomy
Basic Tastes
Basic Aromas
IDENTIFYING SENSORIAL CHARACTERISTICS IN
COFFEE
Taste and Body in Coffee
Aromas in Coffee
Communication and Language in Sensory
Analysis
Introduction to the SCA Flavor Wheel
CUPPING PROTOCOL
Defining Cupping
The SCA Cupping Methodology
Core Cupping Protocol
Core Sensory Equipment within the Cupping
Room

SCA Sensory Skills Foundation

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