Understand how to evaluate the value of coffee through sensory and commercial analysis.
The SCA Coffee Value Assessment Course is for those who want to delve deeper into the evaluation of the value of coffee, combining sensory analysis and economic considerations. This course will teach you to evaluate coffee not only from the point of view of taste, but also in terms of commercial value and overall quality.
You'll learn how to use valuation tools like cupping and understand how factors like origin, processing, and roasting affect the value of coffee. This course is perfect for those working in coffee sourcing or sales who want to make more informed and strategic choices.
Course program and objectives:
The Coffee Value Assessment (CVA) for Cuppers Course is a two-day professional development course for coffee professionals who wish to integrate the new SCA evaluation system into their cupping process. During the course, participants will become familiar with the CVA tools for assessing coffee quality, through a combination of practical activities and theoretical sessions. The detailed program of the course includes:
Day 1:
Introduction to CVA:
Exploring the rationale behind the introduction of the new CVA system and the pilot projects that support different points of the coffee supply chain.
Question and answer session to clarify doubts and concerns of the participants about the new system.
15 Point Intensity Scale:
Presentation of the 15-point intensity scale, followed by practice exercises to familiarize yourself with the use of the scale.
Discussion on intensity calibration and the importance of consensus among tasters.
Creating and Using References for Descriptive Cupping:
Exercises with codified olfactory references to get used to using the list of descriptive references.
Discussion on how to implement these references in participants' laboratories or companies.
Descriptive Cupping Session:
First descriptive cupping session, using selected coffee samples to practice descriptive evaluation.
Group discussion and collection of evaluation sheets for review.
Day 2:
Review of the Descriptive Sheets:
Review and discuss the previous day's descriptive cards to improve understanding and use of the descriptive form.
Introduction to the Hedonic Scale:
Tasting exercises of non-coffee related foods or beverages to introduce and discuss the hedonic scale.
Open discussion on "quality impressions" and the subjectivity of hedonic evaluation.
Affective Cupping Session:
Affective cupping session to practice the affective evaluation of coffee, followed by a group discussion of the results.
Reference Exam:
Olfactory reference identification test, where participants must correctly recognize and associate the descriptors with the references provided.
Combined Cupping Session:
Combined cupping session, integrating descriptive and affective assessments, followed by a discussion on how to use the combined module in real-world settings.
Evaluation of Extrinsic Attributes and Conclusions:
Final lesson on extrinsic attributes and their perceived impact on the “value” of coffee.
Final discussion on the CVA system and practical applications of evaluation tools.
Final Written Exam:
Written exam to assess the theoretical understanding of the CVA system and its practical applications.
At the end of the course, participants who pass all tests, including practical and theoretical ones, will receive a certificate attesting the acquisition of the necessary skills to use the CVA system in coffee cupping.
