This class continues the development of coffee-centric quality evaluation skills by introducing the main sensory tools and testing methods used by large food & beverage companies around the world to standardize and unify their production.

Flavor and quality context is a trained, practiced, and continually evaluated skill. This class expands that context by using sensory reference standards and sensory evaluation techniques. Participants will develop the skills to define what quality means in their company and recognize both acceptable and unacceptable flavors. They will be introduced to sensory testing techniques utilized by food and sensory professionals in academic and industry settings. 

In this interactive class, learning is facilitated through practice and professional feedback, building on basic sensory understanding in order to establish working knowledge of systematic quality control practices using the most up-to-date tools of the trade.

Who is it for? Coffee people working in procurement, green coffee buying and quality assurance, product development and inventory management. Anyone who needs to understand how to apply professional quality control testing to coffee.