SCI SENSORY LEVEL 3 SCI 感官三级 SCI Sensory Level 3 offers 2 tracks to help you hone your skills and learn more of the science behind your job.

Track 1 - Scientific Theory & Skills:

Day 1: Overview current market trends. Overview of sensory evaluation of quality and different systems used (SCA, COE, SCI). Physical inspection and grading systems. Odor, color and homogeneity, shape, size, moisture content and drying quality, density, grading (classification and counting of defect). Table of defects. Grading formats and classification systems (examples from Brazil, Colombia, Guatemala and other countries).

Day 2: Cupping and results discussion of different in-depth/research processing methods (naturals, washed, honeys; fermentation types and times; drying technologies and temp.) Cupping different species, improved catimor hybrids and Arabica varietals as well as an in-depth Robusta component, with some discussion of other species (Liberica, Excelsa).

Day 3: Roasting theory and sample roasting protocols. Cupping different roast profiles based on degree and time.

Track 2 - Business:

Involves an in-depth look at how to apply sensory applications in making successful business decisions.

Extensive relevant experience is recommended before attempting this level. Pre-requisite: SCI Sensory Level 2, SCI Roasting Level 2, SCI Green Coffee Level 2

Torch Coffee Lab Yunnan China