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Limited Stocks of the Paragon Pour Over Stand is now available for pre-order and will be Delivered Feb 9, 2023. Hurry and order yours now and take advantage of the special pre-order price.
Limited Stocks of the Paragon Pour Over Stand is now available for pre-order and will be Delivered Feb 9, 2023. Hurry and order yours now and take advantage of the special pre-order price.
Global Coffee School: Scentone Flavorist Foundation and Intermediate

Global Coffee School: Scentone Flavorist Foundation and Intermediate

by Institute For Coffee Excellence
₱32,800.00 - ₱32,800.00
₱32,800.00
₱32,800.00 - ₱32,800.00
₱32,800.00
The Scentone Flavorist Program is one of the more progressive sensory skills development certifications. Internationally recognized and conducted in over 45 countries such as Korea, Vietnam, Honduras, USA, Thailand, and Russia, the programs are rooted in the integration of sensory analysis via visualization, introspection, experiential activities, and active communication techniques.

The Flavorist Program is an ESSENTIAL tool for all coffee professionals to bring the consumer closer to fully understanding coffee.

Coffee has over 1000 volatile aromas, and the first step in a coffee professional's journey is to get familiarized with how to identify and communicate what we taste in coffee. 
This is a 2-day certificate course. 

 

Goals of the course:

Students will be able to recognize the importance of coffee aroma and have an understanding of a systematic way of identifying and communicating flavors and aroma. 

Modules

Basic olfactory training LV 1

Be accustomed to the major 9 aroma categories which are frequently found in coffee 

Basic Tasting Traning LV1 

Understand the basic 5 Taste and understand brix difference of the coffee. 

Olfactory training LV 2

Learn and describe 20 representative aromas and memorize the nuance through the scentone training tool. 

Tasting Traning LV12

Develop the ability to recognize and describe a mixture of 5 tastes, 3 major acids, and brix of coffee. 

Coffee science 

Learn the physio-chemical characters of the components that create the aromas and taste in coffee. 

The course will be taught by 

Lyca Que, Lead Instructor GCS Philippines
Ten (10) years of experience in the coffee Industry
Q Grader
Food technologist