Category: SCA Sensory Skills
이 과정은 실용적이고 상호작용적인 형식으로 센서리 평가의 핵심을 소개합니다. 인간의 감각이 인식에 어떻게 영향을 미치는지, 그리고 이 지식을 커피의 특성을 평가할 때 어떻게 적용할 수 있는지 탐구합니다. 학습자는 바디감, 산미, 쓴맛 등 커피의 감각적 측면을 구별하는 능력을 습득합니다.
온라인 필기 시험을 통해 과정 학습 목표에 기반한 이론적 지식을 평가합니다.
The interactive format really made the science of taste and smell click for me — being able to test how each sense alters perception was hands-on in a way I didn't expect. I’ve already started noticing subtle flavor shifts in my morning coffee, which is a fun side effect.
I was nervous about how to actually conduct a cupping session, but the practical exercises here broke it all down step by step. The way they connect the biology of taste and smell to real-world evaluation clicked for me immediately.
The interactive format really made the science of how our senses shape perception click for me—the practical exercises were way more engaging than I expected. I walked away feeling genuinely equipped to apply sensory evaluation basics in a real tasting setting.
