Specialty coffee shop

Barista’s sensory skills


Sensory skills are definitely one of the most important skills of a coffee professional. Sensory skills training is a very complex discipline, that requires a professional attitude, equipment and mainly experience. At this training, we will teach you the necessary theoretical base of coffee analysis, however, it’s mainly focused on practical training. In practical part we focus on identification and work with basic tastes, differential and descriptive methods of sensory analysis (triangulation, paired comparison test, in/out, description), coffee aroma and full SCA Cupping together with form and protocol.

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Course outline

  • Senses and coffee
    • Very important theoretical basis to understand, how our senses work
  • SCA Cupping form and SCA Coffee Taster’s Flavour Wheel
  • Practical part
    • Basic flavours
      • identification
      • intensity and threshold
    • Work with SCA Coffee Taster’s Flavour Wheel
      • aroma identification
    • Methods of sensory analysis
      • Paired comparison test
      • In/Out
      • Triangulation
    • Corresct flavour description
    • SCA Cupping Session

At the end of the course, you’ll receive a certificate and a small coffee gift.

Length of course | 5 hours
Number of participants | 2-5 participants

The course takes place in our professional training centre The Roses Barista Academy.

In case of any questions, feel free to contact us at +420 776 617 320 or by email.

Please also keep in mind our cancellation policy.


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