How We Taste: SCA Sensory Intermediate in Bangkok

“What’s that smell?” opened our September 2021 day-one update from SCA Sensory Skills Intermediate in Bangkok. The class introduction focused on how we taste, perceive and interpret coffee.

Our original outline brought together sensory analysis and physiology, running a cupping session, exploring coffee diversity and working with sensory panels. Applying sensory skills in a business was another part of that discussion.

The photograph captures aroma evaluation at the cupping table under red lighting. A related post the next day returned to the same Intermediate learning themes, preserving another view of sensory work in our archive.

Earlier in the month, a separate SCA sensory classroom post captured sample cups and learning sheets being photographed at the table. Its light-hearted milk-themed caption adds a glimpse of the atmosphere around our sensory teaching. The September 16 post is linked below as another classroom moment from that month.

Browse the original photographs below and the linked September 27 update for more from this period of learning.

The original source post is preserved below.