SCA INTRODUCTION TO COFFEE & SENSORY COFFEE FOUNDATION
SCA Introduction to Coffee (10 points) - sign up here
Trainer Student ratio 1 : 1
1. (Tuesday Evening Class) 12 December 19:00-22:00 or
*Also check other schedules for this course with us
Tuition Fee: HK$3,400/head (SCA Examination and Certificate fee included, SCA certificate will be issued if exams passed)
SCA Sensory Foundation (5 points) - sign up here
Trainer Student ratio 1 : 1
1. (Fri) 24 November 09:30-12:30 or
2. (Thursday Evening Class) 7 & 14 December 19:00-20:30 or
3. (Sun) 17 December 09:30-12:30 or
4. (Fri) 29 December 09:30-12:30
*Also check other schedules for this course with us.
Tuition Fee: HK$3,800/head (SCA Examination and Certificate fee included, SCA certificate will be issued if exams passed)
Bundle Discount: HK$7,000/head with SCA Introduction to Coffee (SCA Examination and Certificate fee included, SCA certificate will be issued if exams passed)
Introduction to Coffee
Introduction to Coffee is an ideal course for anyone who is new to the coffee industry or just has an interest in this wonderful drink. It charts coffee’s journey from its origins in Ethiopia to the major commodity it is today, enjoyed by millions of people around the world. From coffee process, roasting, brewing to tasting, this course gives a general overview of coffee’s supply chain. This half day course also includes a “coffee cupping” which allows you to taste the various flavors of coffee has to offer.
LEARNING OBJECTIVES:
- What is speciality coffee
- Coffee history
- Understanding the beans
- Roasting
- Freshness
- Brewing
- Sensory Skills
- Water
- Cleaning & Maintenance
Sensory Foundation
The Sensory Skills Foundation course explores the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.
LEARNING OBJECTIVES:
- Theoretical Principal
- Physiology and Sensory Attributes
- Identifying Sensorial Characteristics in Coffee
- Cupping Protocol
COURSE TUTOR
AST CHRISTINA CHAN (all modules covered)
ASSESSMENT
Written Exam & No Practical Exam. (Introduction)
Written Exam & CSP Course skills report. (Foundation)
- Online written exam to be done within 21 days.
ACCREDITATION
15 POINTS FOR SCA COFFEE DIPLOMA (WITH CERTIFICATION)
The course is globally accredited via the Specialty Coffee Association (SCA).
Bundle Discount: HK$7,000/head with SCA Introduction to Coffee (SCA Examination and Certificate fee included, SCA certificate will be issued if exams passed)
