Suitable for those who have experience in the field of cupping and wish to develop their sensory skills and knowledge in related sciences.
The course is designed for 2 lessons (14 hours), the theoretical part with extended tasting practice.
PEOPLE IN THE GROUP
Maximum number of people in a group: 6, minimum: 2.
International SCA certificate after successfully passing the exam.
The course covers a wide range of topics including the physiology of taste and aroma. We will study the types of sensory analysis, cupping, the variety of characteristics of coffee.
Using the SCA Taste Wheel, learning the WCR lexicon and group organization for sensory analysis and its implementation.
We confirm the level of brewing with an exam of 35 questions and receive an international certificate from the Specialty Coffee Association. This is an official document of education that will help with employment. Paid separately and optional.
PHOTO OF THE COURSE
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*reservation of a place occurs after the prepayment of the course through the application form.
TRAINER OF THE COURSE IRINA#NBSP;SHARIPOVA
• Authorized trainer Specialty coffee association • Coffee consultant • Q-Arabica Grader • Certified taste judge of coffee championships • Champion of the international championship The Barista League 2017, 2019 • Winner of the Barista Championship in St. Petersburg 2012–2014
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