Maison P. Jobin & Cie

Maison P. Jobin & Cie

Sensory skills – Foundation level

Our calendar

Location Date
Foundation Level Le Havre Maison P. Jobin  August 24th, 2021
Foundation Level Paris  Ecole Lomi  September 1st, 2021
Foundation Level Paris Ecole Lomi  November 10th, 2021

For whom? Aimed at beginners eager to learn basics in a new field.

Minimal time for the course: 6 hours

Written test: On line

Practical test: 60 minutes

Prior recommendations: 

Before the foundation level theoretical course, it is recommended to follow these modules:

1. Introduction to Coffee

2. Green Coffee – Foundation Level

Content of the course: 

     Theoretical principles: 

  • What is sensory analysis?
  • Why is sensory analysis important in coffee?

     Phisiology and sensory attributes:

  • Basic perceptible flavours.
  • Coffee aromas.

     Detection of sensory qualities in coffee:

  • Define the flavours and the body of a coffee.
  • Define the aromas of a coffee.
  • Communicate the results.

     Cupping protocol:

  • What is cupping?
  • Key words / Sensory vocabulary.
  • Setting up a cupping session.

Core sensory equipment.

Sensory skills – Intermediate level

For whom? Intended to complete the knowledge acquired during the Foundation Level and to prepare the candidates to more complex features in the sensory analysis.

Minimal time for the course: 12 hours

Written test: On line

Practical test: 65 minutes

Prior recommendations:

Before the Intermediate Level theoretical course, it is recommended to follow these modules: 

1.     Introduction to Coffee

2.     Green Coffee – Foundation Level and Intermediate Level

Contents of the course:

     Theoretical principles:

  • How we taste, perceive and interpret.
  • Role played by the sensory analysis.
    • Quality check
    • Product development

     Physiology and sensory attributes:

  • Physiology.
  • Taste and texture in the coffee field.
    • Intensity of the solutions.
    • Positive and negative attributes.
  • Psychological factors.

     Triangle test:

  • Statistical analysis.
  • Alternative methods.

     Cupping processes used:

  • Why do we need a cupping protocol?
  • Communicate the results.
    • Key terminology.
    • SCA cupping form.

     How to integrate the sensory analysis and its applications in your activity:

  • Equipment, maintenance and staff.
    • What is a panel?
  • Implementation of the sensory panel.
    • Discriminating test vs descriptive test.
    • Tasters calibration.
    • Training.

Our calendar

Location Date
Intermediate Level Le Havre Maison P. Jobin August 12th and 13th,  2021
Intermediate Level Paris  Ecole Lomi September 30th  and October 1st, 2021
Intermediate Level Le Havre Maison P. Jobin  November 18th and 19th, 2021
Intermediate Level Paris  Ecole Lomi  December 9th and 10th,  2021

Sensory skills – Professional level

Our calendar

Location Date
Professional Level Paris Ecole Lomi October 26th to 28th,  2021
Professional Level Le Havre Maison P. Jobin November 30th to December 2nd, 2021

For whom? Intended to complete the knowledge acquired during the Intermediate Level and to prepare the candidate to the managerial functions of a coffee related profession. Ideally, this module has to be paired up with other training courses, such as the Green Coffee or Roasting modules. 

Minimal time for the course: 20 hours

Written test: Online

Practical test: 145 minutes

Prior recommendations:

It is compulsory to follow the Intermediate Level before taking the Professional Level theoretical course.

Contents of the course:

     Theoretical principles:

  • How we taste, perceive and interpret.
  • How to lead a sensorial study :
    • Generating a reputable and methodical sensory measure
    • Be aligned with the coffee standards.
    • Recognize the qualities of a speciality coffee.

     Physiology and sensory attributes:

  • The chain of sensory perception.
    • Trigeminal perception.
    • Cortex/brain.
  • Detection threshold.
    • Psychometric curve.
  • Types of error.
    • Logic.
    • Halo effect.
    • Suggestion effect.
    • Order effect.

     Detect the sensorial qualities in coffee:

  • Tastes and textures.
  • Different qualities of acidity.
  • Coffee’s main aromas.
  • Composition of the coffee : chemical and aromatic effects.

     Defects and taints:

  • In green coffee.
  • In roasting.
  • During the extraction.
  • During the storage.

     SCA cupping form:

  • Master the cupping protocol.
  • Mention other assessment systems.
  • Management and maintenance of the equipment.

     Implementation:

  • Shelf life.
    • Applicable tests.
  • Development of new products.

MAISON P. JOBIN & Cie S.A.S.
Océane Building
2 Avenue Foch
76600 Le Havre
France

Tel.: + 33 2 35 19 35 00

e-mail : jobin@nkg.coffee