Masterclass Sensorik: CVA for Cuppers mit Elisabet Sereno

Kursinformationen

Wir freuen uns sehr, Elisabet Sereno, eine der erfahrendsten europäischen Kaffeesensorikerinnen als Gastdozentin in unserer Kaffeeschule begrüßen zu dürfen! 

This 2 days CVA course is for active coffee cuppers who utilize the 2004 SCA cupping protocol. That also includes professional cuppers, Q Arabica graders, people who use the SCA cupping system at least once a month or have used it intensively at some point in the past year.

All three courses in the Sensory Skills module have been revised to prepare learners for using this new valuation tool. See Sensory Skills V3.0.

Students attending the CVA for Cuppers course will learn the function and background of key sensory assessment tools used in Coffee Value Assessment and provide opportunities to practice using them through a series of sensory exercises and cuppings.

This is also a certificate program, so each successful learner earns an official CVA for Cuppers certificate. AST’s interested in becoming CVA Trainers, it is a prerequisite to pass CVA course before they apply.

Description:
The Coffee Value Assessment Course for Cuppers is a two-day professional update for coffee
cuppers, during which they will learn and become familiarized with the SCA’s new Coffee Value
Assessment (CVA) as a tool to evaluate coffee quality. The course is full of hands-on activities to demonstrate the elements of CVA, including several cuppings, though it also includes a few
lectures and time for discussion. A certificate attesting the participant has acquired CVA as
cupping tool will be issued to those students who pass both practical and theoretical tests.

General Objective:
After completing the CVA Course for Cuppers, participants will be able to use
correctly and integrate the SCA’s Coffee Value Assessment (CVA) tools into their cupping practice.

Specific objectives:
After completing the CVA Course for Cuppers, participants will be able to:
• Identify and utilize the new CVA sensory references.
• Explain the function and background of key sensory assessment tools used in CVA – 15- point intensity scales, CATA lists, and hedonic scales.
• Use the CVA Descriptive and Affective Forms to describe and evaluate coffee.
• Explain and use the new CVA system, including the descriptive, affective, and extrinsic evaluation tools.

Übersicht