Sensory

PHYSIOLOGY AND SENSORY ATTRIBUTES

• Human Physiology and the Senses

• Basic Tastes

IDENTIFYING SENSORY CHARACTERISTICS IN COFFEE

• Acidity, Bitterness, and Mouthfeel in Coffee

• Coffee Taster’s Flavor Wheel and WCR Lexicon

CUPPING PROTOCOL

• SCA Coffee Value Assessment Protocol 

• Core Sensory Equipment and the Cupping Room

DIFFERENCE TESTING AND TRIANGULATIONS

• Overview of Difference Testing and Triangulations 

• Common Applications for Triangulation Testing

• Triangulation Testing Protocols

• Triangulation Test Statistics

• Alternative Methods for Difference Testing

CUPPING SESSION OPERATIONS

• Overview of Coffee Cupping

• Terminology on the SCA Descriptive Form

• SCA Descriptive Assessment

• Terminology on the SCA Affective Form

• SCA Affective Assessment
  
  

CUPPING PROTOCL AND FORMS IN USE

• Non-SCA Cupping Forms 

• Importance of Standardized Cupping Protocols
  
  

SETTING UP A SENSORY PROGRAM

• Definition and Purpose of a Sensory Descriptive Panel 

• Advantages of a Sensory Panel Over a Single Taster 

• Staging a Tasting Session  

• Venue Requirements for Successful Sensory Assessment  

• Sensory Assessment Best Practices

SETTING UP A SENSORY PANEL

• Panel and Test Selection  

• Sensory Panel Proposals 

• Panelist Screening 

• Sensory Panel Training 

• Sensory Performance Testing and Calibration

• Applications in Business
  
  

In/Out Tests

• In/Out Test Definition and Purpose

Analytical Tests

• Analytical Testing