Coffee sensorial - Certification

Overall description:

Coffee sensory analysis is a crucial skill in the coffee industry. It involves the evaluation of coffee aroma, flavor, and mouthfeel, which can greatly affect the overall quality and taste of a coffee product. The International Coffee Association (ICA) offers a Coffee Sensorial Course and Certification, which is designed to train individuals on how to evaluate coffee using sensory analysis techniques.

Overview: The Coffee Sensory Course and Certification by the ICA is a comprehensive training program that covers the theory and practice of coffee sensory analysis. The course is designed for coffee professionals, sensory evaluators, coffee roasters, cuppers, and anyone who wants to improve their coffee sensory skills.

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The Coffee Sensory Course and Certification offered by the International Coffee Association is an essential training program for coffee professionals who want to improve their sensory analysis skills.

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The certification program includes:

Level 1: Beginner

Program:

• Introduction to coffee sensory evaluation

• Understanding coffee flavor profiles

• Basic sensory analysis techniques: aroma, taste, and texture

• Coffee brewing basics and their impact on flavor

• Sensory analysis of roast profiles

• Coffee cupping and scoring techniques

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Level 2: Intermediate

Program:

• Advanced sensory analysis techniques: triangulation and descriptive analysis

• Flavor chemistry and its impact on coffee flavor

• Sensory analysis of coffee blends and single-origin coffees

• Sensory analysis of coffee aging and storage

• Coffee sensory training exercises

• Coffee defects and their identification​

Training duration (suggested):

6 hours Essential

13 hours Intermediate

preparatory training

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Cost:

50€/45USD Essential

70€/68USD Intermediate

(this is only certification cost, the Tutor would apply a fee for the Training) 

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