SCA Sensory Skills | Beginner nebėra „Fresha“ sąraše, bet nebijokite, mes turime kitų panašių vietų netoliese
Apie
This course covers the essentials of sensory evaluation. You will learn in a very practical and interactive manner the way we perceive what we taste and how to apply it to the evaluation of the intrinsic characteristics of coffee. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.