Artisan Coffee School

0207 030 3170

Sensory Intermediate

Skill Level
Working Professional
Dates

Please check out the ‘Course Calendar’ page for the next available date or click on “BOOK NOW” button and view all the dates in the drop down menu which is located at the top left hand corner.

Length
2 Days
Price
Without SCA accreditation £500 | With SCA accreditation - SCA Member £590 / With SCA accreditation - Non-SCA Member £660
Course Summary

If you can already tell sweetness from acidity and bitterness from saltiness and you fancy that you have a pretty well rounded palate already, then the Sensory Intermediate course is for you.

Going into more detail than the Sensory Foundation course, the Sensory Intermediate course investigates not just the practical side of smelling and tasting but also the science of relevant disciplines such as sensory physiology and sensory psychology.

Throughout the two-day course you’ll develop the ability to run the triangle test and various other statistical analyses methods, as well as deepen your understanding of taste, texture, aromas and flavours.

The Sensory Intermediate course can be taken with or without SCA accreditation and is the second step in the SCA accredited Sensory module. This course can be used towards the [SCA Diploma](http://www.artisancoffeeschool.co.uk/scadiploma/). You do not need to have completed the Sensory Foundation module in order to take this course, but it is recommended.

Max Class Size
5
What Is SCA?
The Specialty Coffee Association is a nonprofit, membership-based organisation that represents thousands of coffee professionals, from producers to baristas all over the world. Built on foundations of openness, inclusivity, and the power of shared knowledge, they act as a unifying force within the specialty coffee industry – invested in creating a worldwide circle of like-minded professionals.
Sensory Intermediate
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Single Cost
Total Cost
£500.00
£500.00
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Sensory Intermediate
Spots left: 4
Quantity
Single Cost
Total Cost
£500.00
£500.00
Booking Event ...

What People Have Said

This helped me and my team focus on the key skills needed to increase the quality of our espresso.

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