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customer service and basic business practices
Learners gain the ability to differentiate certain sensorial aspects of coffee including body
Orea V3 (small and large)
water quality and shot time and their interaction when dialling in a brew recipe
SCA Sensory Skills Professional Espresso customer service and basic businessThe Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for managerial job functions in the sensory evaluation of coffee and related products. In this interactive course, learners gain alignment with industry coffee and sensory standards; learn about the implementation of sensory evaluation in a coffee business; acquire the skills required to start
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