SCA Coffee Sensory Skills Foundation - Part 1 - Sharing my old PowerPoint slides with explanations
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- เผยแพร่เมื่อ 12 มิ.ย. 2024
- Part 1 - Welcome specialty coffee coffee tasters, roasters and quality control professionals. Here you will learn to buy, roast, cup, produce, market, sell specialty coffee. For Sensory Analysis the basic concepts of fragrance and aroma perception with taste and tactile sensations from a physiological perspective will be explored.
------ANNOUNCEMENT--------
Hi Friends! This is Adam. Thanks for watching.
Please subscribe. Please ask questions in the comments - I reply to them all.
First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1
And, big news! I’ve updated my Coffee Lab on at howtocoffeepro.com to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee.
Second, course launch schedule for 2020.
23 Oct Live: Introduction to Specialty Coffee
09 Nov PreSale: Foundations Roasting + Brewing
01 Dec PreSale: Foundations Green + Sensory + Barista
Jan 2021 Release x5 Intermediate Modules
Details at: howtocoffeepro.teachable.com. Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer.
Welcome to the Community, enjoy the Coffee Playground!
PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1
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![ช้างศึกสู้ต่อไป!! พาเปียโน ดูบอลไทยครั้งแรก ตกรอบแบบโคตรเสียดาย!! l [Nickynachat]](http://i.ytimg.com/vi/4WloIH645Lg/mqdefault.jpg)
This is where it all starts, getting folks to understand the sensory
Couldn't agree more! In all of my SCA courses it always comes back to the fulcrum of cupping, cupping, cupping.
How can we roast better? Cup more and better.
How can we brew better? Cup more and better.
Funny story, when I took Barista Professional SCA certification I was in a class with 16 students. Only 5 passed. 11 failed. 4/5 were roasters. Only 1 was a barista. For barista professional SCA certification the knowledge of a roaster/cupper is more important than latte art and barista skills : )
@@CoffeeTraining that's very encouraging to hear because I'm completely lacking in Barista skills, but do I ever love the roasting challenges of finding a perfect profile and cupping them!
Let's keep growing and advancing in coffee together! Adam 黄朋
I completely by chance heard your chat with the Bean Stuff Coffee Podcast. Thank you so so so so much for this. As a newbie in the coffee world from South Africa and someone who can't afford access to info like this, I appreciate your uploads so much.
Just watched the New Zealand vs. Ireland Rugby match this morning with the Bean Stuff Podcast crew. Great win for the Kiwis! So glad that this is helping in your coffee learning journey. Be sure to spread the good word and keep up the great work!
Thank you man! That's so helpfully!
Wonderful Marcelo. I'm glad to help you any way I can. Jump on my email newsletter and reach out by email or my website any time.
Keep growing! ~ Adam
Any new uploads will be on hold for the time being. Sorry : (
I started with Sovda! www.sovdacoffee.com .
We provide coffee farmers, producers, roasters with innovative equipment.
You can subscribe: eepurl.com/dkBu9L or follow @sovdacoffee on IG for specialty coffee.
------ANNOUNCEMENT--------
Hi Friends! This is Adam. Thanks for watching.
Please subscribe. Please ask questions in the comments - I reply to them all.
First, never miss discounts & deals on training. Sign up for my emails: eepurl.com/cZU5R1
And, big news! I’ve updated my Coffee Lab on at howtocoffeepro.com to provide current SCA training, beans, grinders and tools for certification to help you grow in coffee.
Second, course launch schedule for 2020.
23 Oct Live: Introduction to Specialty Coffee
09 Nov PreSale: Foundations Roasting + Brewing
01 Dec PreSale: Foundations Green + Sensory + Barista
Jan 2021 Release x5 Intermediate Modules
Details at: howtocoffeepro.teachable.com. Any course that you purchase if yours forever. You can watch, as often as you need, and come back anytime to prepare yourself and your team to get certified with the Specialty Coffee Association. The course is self-paced. Certification requires a personal video chat and skills exam with me, Adam, your approved SCA trainer.
Welcome to the Community, enjoy the Coffee Playground!
PS. Don’t forget to signup for the emails. I give away coupons and discounts on training, grinders and beans to all of my email list : ) Emails: eepurl.com/cZU5R1
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Thank you for useful information. 😊
You are very welcome! I hope it helps as you learn more about coffee and the SCA. Keep up the great study and reach out anytime you have questions.
Thank you for good information.👍
So glad you are finding it helpful. Keep up the great work!
Aahharam 🤍
Hello!
Thank for this video
Jonny Dee Happy to share! Keep up the good work
Lot of coffee information i have learned
Really happy to hear you are learning more and growing in coffee.
I hv leant a lot , thank you
Great!
Thank you for sharing di Free Training Material...
Hi, I'm really glad you found my videos. I am just now preparing a whole new set of training online for you and all of our subscribers in the Coffee Crew. Stay tuned!
You can also subscribe to my newsletter to get the latest information: www.rocc.coffee/ and find the newsletter link at the bottom of the page.
Thanks for information ... Berejen from Gayo ...
Gayo! I love Gayo Coffees!
You're Totally Welcome Friend! Please let me know how I can help and what other questions you might have?
Peace, Adam
I love this.learnt alot wanna enroll but in🇰🇪
Welcome to the community! Spread the good work and Yes, we need to get some classes going. : )
@@CoffeeTrainingI am from India I want to join in sca academy in Europe with good scholarship how should I apply .
Hi, where might one find the "sensory curriculum" and the "introduction to specialty coffee" that you recommend around min 2? Thanks
Hi good question!
Sensory Audio Curriculum: sca.training/sensory-audio
Sensory Text Curriculum: sca.training/blog/2018/7/21/sensory-foundation-module-posted
Introduction to Coffee Audio: sca.training/intro-to-coffee-audio
Introduction to Coffee Text: sca.training/blog?tag=Introduction
Valuable stuff. I keep a copy of the lexicon on my phone
COFFEEwithGPA thanks! If you have a good method for keeping the Lexicon close please share with our community. Appreciate your insights.
@@CoffeeTraining Keeping it on your phone or icloud library is a great way of going through small parts of it when time allows - GREAT TIP - if you use an iphone, turn on "speak screen" from the accessibility menu. when you have the lexicon open, swipe down your iphone screen with two fingers and it will read it back to you like an audio book!
COFFEEwithGPA this is a great hack. Not only for the lexicon but also for language learning. I had to check it out with my Chinese apps. Thanks man!
Amazing
So glad it's helpful. Please reach out anytime by the websites or email list. Let's talk more.
Thanks a lot !!
Your welcome! What is your coffee area of expertise? Or at least greatest interest?
@@CoffeeTraining I am Q grader based in java and Berlin
@@faozanrizalICS Nice! Java Indonesia and Berlin Germany? I have never been to Indo, but hope to make it one day soon. Last summer was in Berlin for the World of Coffee... I love that city and can't wait to get back there!
@@CoffeeTraining yes i waas there also in woc in roaster village
@@faozanrizalICS That Roaster Village was really great. Overall I enjoyed the close culture and proximity of WOC as compared with SCA Expo (which feels larger and more distant). Perhaps we can meet at another location if travel restrictions and Covid precautions don't prevent coffee expos from carrying on.
Can you do intermediate series too??
Yes, am starting to work on it now beginning with Sensory. : )
omg thank you! i have to only take the exam retake and I wont be able to attend the classes. thanks Wong Pung :)
Hey Isaac, nice to hear from you. I hope your exam goes well. Foundations can be done online now. Good luck!
PS. It's huang peng 黄朋 : )
@@CoffeeTraining Hey huang peng sorry i misspelled your name. it was a terrible effort lol. It was more phonetic
@@Isaachan02 Haha, no worries! Even my Chinese friends confuse Wang and Huang.
I'm just gonna call you HP cause it sounds like you walk around in a robe all day sipping coffee while being surrounded by beautiful ..men or women or both lol) sound cool?
@@Isaachan02 haha! You have quite the imagination.
how about the water we use to Cup the coffee? what is the criteria?
Hi there, what specific questions about water? The starting point is that there is no present odor or aroma in the water. If it drinks nicely cool and warm, then it's a good starting point.
If you want to test it further with mineral content and PPM then we use the 75-250 PPM level range as a general rule. Just like the Coffee Brewing Water chart guides.
93 degrees C as well for cupping.
Anything else? You can check out my Sensory Foundations or Introduction to Coffee course which include cupping instructions as well at www.howtocoffeepro.com
May I ask if what is the course for being a barista?
Did you find the Barista Foundations courses? They will be part of my channel and should help you greatly. Thanks for watching!
Do you have the part 2?
Yes, did you find it? All in the same playlist.
Also a full blog www.rocc.coffee/howtocoffee/2021/1/12/coffee-sensory-101
Hello All,
Anyone can suggest me a book or web source to learn coffee sensory.
Thanks
There are so many good resources! Every course at www.howtocoffeepro.com has a full bibliography!
Also, the website has free resources for every level and every course. Check it out at: sca.training/intermediate-modules-x5 and pay special attention to the World Coffee Research Sensory Lexicon. That's a GO TO MUST READ : )
Hey your video is amazing but what was that about intelligent design there? It totally threw me off the course. I find it has no bussiness being there because it subtracts from the course's goal.
Hi Aris, that's a great question and I welcome challenge. It's good to help us all learn. Let me please have 2 minutes to expand for healthy and holistic understanding.
Do you propose then unintelligent design or some randomized amazing placement of our sensory apparatus? I'm not sure why it was distracting for you to continue in sensory growth.
There was certainly some sort of beautiful evolution for survival or creation in subsequent humans over the ages to bring us to the point we are at today. Just like a dog survives by its nose, we rely on our tongues, noses, eyes, touch. It's amazing. Perhaps we were better 1000's of years ago or perhaps we are better today.
Design can be found in architecture, art, music, gardening creation of all sorts. So let's not stress too much about a word like "creation". There is no doubt our tongue is intelligent.
The design of the tongue is so marvelous that it makes me proud to be a sensory trainer. The integration with our nervous system, olfactory complex and the ability to both protect and please and deceive our bodies is amazing. The growth of papillae fungiform (mushroom like)
filiform (filum - thread like)
circumvallate as they translate signals to our brain makes me believe that we were created marvelously (if you subscribe to Theism as I do) or have evolved marvelously (some Theists and all Athiests) to survive and grow in our environments. In fact I think we were created and then have continued to evolve. So apologies for not taking the full time to explain that one point of sensitivity for some. It's hard to please all peoples in a TH-cam video, but my heart is for your growth.
As a Jesus following Christian I am not offended in any way by my many Muslim friends and all of my Chinese Atheist friends. I have learned so much from Muslims and Athiests... I count many as my "brothers". They may have a different origins or creation story to tell, but that doesn't change the science of sensory. It only makes me stronger by being in respectful relationship with them.
So welcome to the team of humble learners. I hope you weren't so offended by my faith in Jesus that you threw out the rest of my teaching. It's really a big coffee world and we can surely all learn from (and greatly respect) one another. Our faith should be our personal bedrock... not an outward form of defense or aggression.
I look forward to the day we get to train and work together. Until then, keep it up and best wishes in coffee success!
I'm happy to dialogue peacefully. Understanding peoples and context is more life giving than coffee after all. You have my best wishes.
@@CoffeeTraining If there is an intelligent design, then there is an intelligent designer. Well stated.
I agree. I stopped watching at that point.
may i join for a training ? time and budget ? pls advise
Hi, I took a year off of running courses, but am just now building a schedule for upcoming courses later this year and next. We should get some together soon and I will certainly let you know here. Pls keep in touch: adam@sca.training.
@@CoffeeTraining you are so good
we are new cooporatives in Viet Nam
hope have your help
Please email me with more information about your team, your work and your learning objectives. Recently a few good trainers in SE Asia have already reached out to me looking to help students in your area : )
Peace.
How I can enroll. I want to learn coffee teasting..
Hi, thanks for reaching out.
You can see all of our courses at www.howtocoffeepro.com and also reach out with any questions to support@sca.training.
We look forward to helping you take the next steps. Great work investing into your education.
~Adam
please note, as the speaker says, bitter, sour, salty, sweet and umami are not _flavors_, they are _sensations_. You can't *smell* any of these 5 sensations.
i might have worded it badly and made it even more confusing.
Hi George, thanks for your comment. This is Adam. It's true that you cannot smell any of those sensations. I'm not sure if anyone has asked that question to me before, so it's good to have stated.
Perhaps you were also touching on the confusion that many have with the language "flavor notes". It's an unfortunate use of "flavor" in the English language. In fact fragrance (dry smell) and aroma (wet smell) and tastes (tongue perceptions) can all get thrown around as "flavors".
The new SCA curriculum does a better job in the instruction and exams of clarifying language, but we are still stuck with English challenges. Personally I know that learning this all in Chinese was helpful for me where we use characters which are very direct: 干想, 湿想, 等等
@@CoffeeTraining Hey hi. What i am talking about, is something my father pointed out: Take a dish, a food, any food. Shut your nose and taste it. You can still sense its sourness/sweetness/bitterness, but you can't tell _what_ it is anymore. You can not tell the difference between cinnamon and stake, anymore, even though they certainly have different *overall* tastes (including all aspects of what 'taste' is). So, there _has_ to be something else, something other than sweetness/bitterness/sourness that lets us tell different foods apart. Your tongue is unable to perceive _that_. Your nose, however, is.
@@GeorgeTsiros That's a fun experiment. I do the same in my Sensory Foundations course with candies. Cherry - Lemon - Cinnamon. The difference cannot be found... except that cinnamon spice is not a flavor but a sensation like heat or fire... so you can feel it. Very interesting.
@@CoffeeTraining right i completely forgot about spices.
Those are a completely different category by themselves!
Tongue map is a myth.
Thanks for the comment - agreed. It's an old slide from years back and the image (though catchy) should be removed. I do communicate that tasting areas as indicated on the tongue map are not so isolated. Peace.
Ahahaha, right :D