{"id":3600,"date":"2020-05-08T15:33:15","date_gmt":"2020-05-08T13:33:15","guid":{"rendered":"http:\/\/localhost:10436\/?page_id=3600"},"modified":"2026-02-27T16:54:46","modified_gmt":"2026-02-27T15:54:46","slug":"sensory","status":"publish","type":"page","link":"https:\/\/www.mirabilia.live\/en\/sensory\/","title":{"rendered":"SENSORY SKILLS"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"3600\" class=\"elementor elementor-3600 elementor-2692\" data-elementor-post-type=\"page\">\n\t\t\t\t<div class=\"elementor-element elementor-element-21f7349 e-con-full e-flex e-con e-parent\" data-id=\"21f7349\" data-element_type=\"container\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t<div class=\"elementor-element elementor-element-7f361c1 elementor-widget elementor-widget-heading\" data-id=\"7f361c1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-xxl\">sensory SKILLS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-4450bf7 e-flex e-con-boxed e-con e-parent\" data-id=\"4450bf7\" data-element_type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t<div class=\"elementor-element elementor-element-d6bbfad e-con-full e-flex e-con e-child\" data-id=\"d6bbfad\" data-element_type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-1b14131 e-con-full e-flex e-con e-child\" data-id=\"1b14131\" data-element_type=\"container\">\n\t\t<div class=\"elementor-element elementor-element-78e8a56 e-con-full e-flex e-con e-child\" data-id=\"78e8a56\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-253a43d elementor-widget elementor-widget-image\" data-id=\"253a43d\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"194\" height=\"187\" src=\"https:\/\/www.mirabilia.live\/wp-content\/uploads\/2020\/08\/Sensory-e1533282337497.png\" class=\"attachment-large size-large wp-image-31790\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0fae42d elementor-widget elementor-widget-text-editor\" data-id=\"0fae42d\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>This module is dedicated to those who want to develop their ability to understand the aromas and defects of coffee.<\/p><p>Through specific tasting techniques, participants will be guided in recognizing, understanding, and analyzing their organoleptic perceptions.<\/p><p>The course allows participants to delve into tasting protocols at various levels and to use the acquired knowledge in the professional evaluation of coffee.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-94767f0 e-con-full e-flex e-con e-child\" data-id=\"94767f0\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-83f49a3 e-n-tabs-mobile elementor-widget elementor-widget-n-tabs\" data-id=\"83f49a3\" data-element_type=\"widget\" data-settings=\"{&quot;horizontal_scroll&quot;:&quot;disable&quot;}\" data-widget_type=\"nested-tabs.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"e-n-tabs\" data-widget-number=\"138365347\" aria-label=\"Tabs. Open items with Enter or Space, close with Escape and navigate using the Arrow keys.\">\n\t\t\t<div class=\"e-n-tabs-heading\" role=\"tablist\">\n\t\t\t\t\t<button id=\"e-n-tab-title-1383653471\" class=\"e-n-tab-title\" aria-selected=\"true\" data-tab-index=\"1\" role=\"tab\" tabindex=\"0\" aria-controls=\"e-n-tab-content-1383653471\" style=\"--n-tabs-title-order: 1;\">\n\t\t\t\t\t\t<span class=\"e-n-tab-title-text\">\n\t\t\t\tFOUNDATION\t\t\t<\/span>\n\t\t<\/button>\n\t\t\t\t<button id=\"e-n-tab-title-1383653472\" class=\"e-n-tab-title\" aria-selected=\"false\" data-tab-index=\"2\" role=\"tab\" tabindex=\"-1\" aria-controls=\"e-n-tab-content-1383653472\" style=\"--n-tabs-title-order: 2;\">\n\t\t\t\t\t\t<span class=\"e-n-tab-title-text\">\n\t\t\t\tINTERMEDIATE\t\t\t<\/span>\n\t\t<\/button>\n\t\t\t\t<button id=\"e-n-tab-title-1383653473\" class=\"e-n-tab-title\" aria-selected=\"false\" data-tab-index=\"3\" role=\"tab\" tabindex=\"-1\" aria-controls=\"e-n-tab-content-1383653473\" style=\"--n-tabs-title-order: 3;\">\n\t\t\t\t\t\t<span class=\"e-n-tab-title-text\">\n\t\t\t\tPROFESSIONAL\t\t\t<\/span>\n\t\t<\/button>\n\t\t\t\t\t<\/div>\n\t\t\t<div class=\"e-n-tabs-content\">\n\t\t\t\t<div id=\"e-n-tab-content-1383653471\" role=\"tabpanel\" aria-labelledby=\"e-n-tab-title-1383653471\" data-tab-index=\"1\" style=\"--n-tabs-title-order: 1;\" class=\"e-active elementor-element elementor-element-7eedd4d e-con-full e-flex e-con e-child\" data-id=\"7eedd4d\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-a88986a elementor-widget elementor-widget-text-editor\" data-id=\"a88986a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>This course, in a practical and interactive way, allows participants to acquire basic sensory evaluation techniques. It introduces the identification of the main coffee flavors and the main defects of the bean from an organoleptic perspective. <\/p><p>Course valid for the <em>Sensory Foundation<\/em> certification of the Coffee Skills Program SCA. The exam can be taken at the end of the course. &#8220;Introduction to Coffee&#8221; is a recommended (but not mandatory) prerequisite module.  <\/p><p><span style=\"color: #d90025;\"><strong>MAIN TOPICS<\/strong><\/span><\/p><ul><li>Introduction to the tasting protocol and the <em>nez du caf\u00e9<\/em>.<\/li><li>Physiology of sensory perception.<\/li><li>Identification of main flavors and aromas.<\/li><li>Understanding the tasting procedure with the <em>cupping<\/em> method.<\/li><li>The equipment necessary for sensory evaluation.<\/li><\/ul><p><strong style=\"color: var( --e-global-color-text ); font-family: var( --e-global-typography-text-font-family ), Sans-serif; text-align: var(--text-align);\"><span style=\"color: #d90025;\">DURATION:<\/span><\/strong><span style=\"color: var( --e-global-color-text ); font-family: var( --e-global-typography-text-font-family ), Sans-serif; font-weight: var( --e-global-typography-text-font-weight ); text-align: var(--text-align);\"> 8 hours<\/span><\/p><p><span style=\"color: #d90025;\"><strong>TRAINER:<\/strong> <\/span>Chiara Bergonzi<\/p><p><span style=\"color: #d90025;\"><strong>PARTICIPANTS:<\/strong><\/span> Max. 4<\/p><p><span style=\"color: #d90025;\"><strong>CERTIFICATION:<\/strong><\/span> Coffee Skills Program SCA<\/p><p><span style=\"color: #d90025;\"><strong>SCA POINTS:<\/strong> <\/span>5<\/p><p><span style=\"color: #d90025;\"><strong>NEXT DATES:<\/strong> <\/span>April 3, 2023<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div id=\"e-n-tab-content-1383653472\" role=\"tabpanel\" aria-labelledby=\"e-n-tab-title-1383653472\" data-tab-index=\"2\" style=\"--n-tabs-title-order: 2;\" class=\" elementor-element elementor-element-5d9f5d1 e-con-full e-flex e-con e-child\" data-id=\"5d9f5d1\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-fe5c901 elementor-widget elementor-widget-text-editor\" data-id=\"fe5c901\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Course aimed at those who want to obtain high-level technical and specialized knowledge in coffee tasting.<\/p><p>With the &#8220;Sensory Intermediate&#8221; course, general tasting notions are surpassed to make room for the exploration of the most important details, such as recognizing positive aromas and defects in tasting with the support of the SCA tasting wheel, flavors, and the body of the tested coffees. Fundamental parameters for the objective evaluation of tasting. <\/p><p>Course valid for the <em>Sensory Intermediate<\/em> certification of the Coffee Diploma System SCA. The exam can be taken at the end of the course. The &#8220;Introduction to Coffee&#8221; and &#8220;Sensory Foundation&#8221; modules are recommended (but not mandatory) prerequisites.  <\/p><p><span style=\"color: #d90025;\"><strong>MAIN TOPICS<\/strong><\/span><\/p><ul><li>How tasting works: perception and interpretation.<\/li><li>Identification of taste intensity through calibration with tasting of solutions at known concentration.<\/li><li>Descriptive analysis of tasting.<\/li><li>Detection of defects in coffee.<\/li><li>Detection of quality and intensity of perceived characteristics in the cup.<\/li><li>Tasting protocol.<\/li><li>Analysis of tasting results.<\/li><li>Work application of acquired knowledge.<\/li><\/ul><p><strong><span style=\"color: #d90025;\">DURATION:<\/span><\/strong> 16 hours<\/p><p><span style=\"color: #d90025;\"><strong>TRAINER:<\/strong><\/span> Chiara Bergonzi<\/p><p><strong><span style=\"color: #d90025;\">PARTICIPANTS:<\/span><\/strong> Max. 4<\/p><p><span style=\"color: #d90025;\"><strong>CERTIFICATION:<\/strong><\/span> Coffee Skills Program SCA<\/p><p><strong><span style=\"color: #d90025;\">SCA POINTS:<\/span><\/strong> 10<\/p><p><strong><span style=\"color: #d90025;\">NEXT DATES:<\/span><\/strong> October 12-13, 2021<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div id=\"e-n-tab-content-1383653473\" role=\"tabpanel\" aria-labelledby=\"e-n-tab-title-1383653473\" data-tab-index=\"3\" style=\"--n-tabs-title-order: 3;\" class=\" elementor-element elementor-element-8a6aec5 e-con-full e-flex e-con e-child\" data-id=\"8a6aec5\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-ddd2c55 elementor-widget elementor-widget-text-editor\" data-id=\"ddd2c55\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>This course expands the knowledge acquired in the Sensory Skills Intermediate course, providing students with a comprehensive understanding of the SCA cupping protocol and various scientific methods of sensory analysis. From exploring physiology and sensory characteristics to mastering the coffee profile, it guides participants in developing professional sensory acumen to identify both positive attributes and defects in coffee.<br>Course valid as preparation for the <i>Sensory Skills Professional<\/i> certification of the Coffee Diploma System SCA. The &#8220;Green Coffee Intermediate&#8221; and &#8220;Roasting Intermediate&#8221; modules are recommended (but not mandatory) prerequisites. Possession of the &#8220;Sensory Skills Intermediate&#8221; certification is a mandatory requirement.   <\/p><p><strong><span style=\"color: #d90025;\">MAIN TOPICS<\/span><\/strong><\/p><ul><li>Sensory overview.<\/li><li>Physiology and sensory attributes.<\/li><li>Bias and error.<\/li><li>Flavor wheel and SCA and WCR lexicon.<\/li><li>Taste attributes in coffee.<\/li><li>Mouthfeel in coffee.<\/li><li>Positive and negative attributes of coffee.<\/li><li>Descriptive sensory profile.<br>Application of the SCA cupping protocol.<\/li><li>Sensory panels and applied calibration.<\/li><li>Shelf life, consumer testing, and new product development.<\/li><\/ul><p><span style=\"color: #d90025;\"><strong>DURATION:<\/strong><\/span> 21 hours<\/p><p><span style=\"color: #d90025;\"><strong>TRAINER:<\/strong><\/span> Chiara Bergonzi<\/p><p><span style=\"color: #d90025;\"><strong>PARTICIPANTS:<\/strong><\/span> Max. 4<\/p><p><span style=\"color: #d90025;\"><strong>CERTIFICATION:<\/strong><\/span> Coffee Skills Program SCA<\/p><p><span style=\"color: #d90025;\"><strong>SCA POINTS:<\/strong><\/span> 25<\/p><p><span style=\"color: #d90025;\"><strong>NEXT DATES:<\/strong><\/span> on request<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t<div class=\"elementor-element elementor-element-db58531 e-con-full e-flex e-con e-child\" data-id=\"db58531\" data-element_type=\"container\">\n\t\t\t\t<div class=\"elementor-element elementor-element-f7b5c3e elementor-widget elementor-widget-spacer\" data-id=\"f7b5c3e\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cc6415c elementor-widget elementor-widget-heading\" data-id=\"cc6415c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-medium\">REQUEST MORE INFO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5c9272c elementor-button-align-center elementor-widget elementor-widget-form\" data-id=\"5c9272c\" data-element_type=\"widget\" data-settings=\"{&quot;step_next_label&quot;:&quot;Next&quot;,&quot;step_previous_label&quot;:&quot;Previous&quot;,&quot;step_type&quot;:&quot;number_text&quot;,&quot;step_icon_shape&quot;:&quot;circle&quot;}\" data-widget_type=\"form.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<form class=\"elementor-form\" method=\"post\" name=\"Sensory Skills Module\" aria-label=\"Sensory Skills Module\">\n\t\t\t<input type=\"hidden\" name=\"post_id\" value=\"3600\"\/>\n\t\t\t<input type=\"hidden\" name=\"form_id\" value=\"5c9272c\"\/>\n\t\t\t<input type=\"hidden\" name=\"referer_title\" value=\"SENSORY SKILLS - 7Gr. 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data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"194\" height=\"187\" src=\"https:\/\/www.mirabilia.live\/wp-content\/uploads\/2020\/08\/Sensory-e1533282337497.png\" class=\"attachment-large size-large wp-image-31790\" alt=\"\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-49258c4 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"49258c4\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-extended\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-5ed8c62\" data-id=\"5ed8c62\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-dddd417 elementor-widget elementor-widget-text-editor\" data-id=\"dddd417\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>This module is dedicated to those who want to develop their ability to understand the aromas and defects of coffee.<\/p><p>Through specific tasting techniques, participants will be guided in recognizing, understanding, and analyzing their organoleptic perceptions.<\/p><p>The course allows participants to delve into tasting protocols at various levels and to use the acquired knowledge in the professional evaluation of coffee.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-3c9e345\" data-id=\"3c9e345\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-fe28c00 elementor-tabs-view-horizontal elementor-widget elementor-widget-tabs\" data-id=\"fe28c00\" data-element_type=\"widget\" data-widget_type=\"tabs.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-tabs\">\n\t\t\t<div class=\"elementor-tabs-wrapper\" role=\"tablist\" >\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2661\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"true\" data-tab=\"1\" role=\"tab\" tabindex=\"0\" aria-controls=\"elementor-tab-content-2661\" aria-expanded=\"false\">FOUNDATION<\/div>\n\t\t\t\t\t\t\t\t\t<div id=\"elementor-tab-title-2662\" class=\"elementor-tab-title elementor-tab-desktop-title\" aria-selected=\"false\" data-tab=\"2\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2662\" aria-expanded=\"false\">INTERMEDIATE<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t<div class=\"elementor-tabs-content-wrapper\" role=\"tablist\" aria-orientation=\"vertical\">\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"true\" data-tab=\"1\" role=\"tab\" tabindex=\"0\" aria-controls=\"elementor-tab-content-2661\" aria-expanded=\"false\">FOUNDATION<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2661\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"1\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2661\" tabindex=\"0\" hidden=\"false\"><p>This course, in a practical and interactive way, allows participants to acquire basic sensory evaluation techniques. It introduces the identification of the main coffee flavors and the main defects of the bean from an organoleptic perspective.<\/p>\n<p>Course valid for the certification&nbsp;<em>Sensory Foundation<\/em> of the Coffee Skills Program SCA. The exam can be taken at the end of the course. &#8220;Introduction to Coffee&#8221; is a recommended (but not mandatory) prerequisite module.  <\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">MAIN TOPICS<\/span><\/strong><\/p>\n<div>\n<div>\n<ul>\n<li>Introduction to the tasting protocol and the <em>nez du caf\u00e9<\/em>.<\/li>\n<li>Physiology of sensory perception.<\/li>\n<li>Identification of main flavors and aromas.<\/li>\n<li>Understanding the tasting procedure with the <em>cupping<\/em> method.<\/li>\n<li>The equipment necessary for sensory evaluation.<\/li>\n<\/ul>\n<p> <strong><span style=\"color: #ae0837; font-family: raleway;\"> DURATION:<\/span><\/strong>  8 hours<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">TRAINER:<\/span><\/strong> Chiara Bergonzi<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">NO. OF PARTICIPANTS:<\/span><\/strong> Max. 6<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">CERTIFICATION:<\/span><\/strong> Coffee Skills Program SCA<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">SCA POINTS:<\/span><\/strong> 5<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">NEXT DATES: <\/span><\/strong><span style=\"color: var( --e-global-color-text ); font-family: var( --e-global-typography-text-font-family ), Sans-serif; font-weight: var( --e-global-typography-text-font-weight );\">April 6, 2023<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t\t\t\t<div class=\"elementor-tab-title elementor-tab-mobile-title\" aria-selected=\"false\" data-tab=\"2\" role=\"tab\" tabindex=\"-1\" aria-controls=\"elementor-tab-content-2662\" aria-expanded=\"false\">INTERMEDIATE<\/div>\n\t\t\t\t\t<div id=\"elementor-tab-content-2662\" class=\"elementor-tab-content elementor-clearfix\" data-tab=\"2\" role=\"tabpanel\" aria-labelledby=\"elementor-tab-title-2662\" tabindex=\"0\" hidden=\"hidden\"><p>Course aimed at those who want to obtain high-level technical and specialized knowledge in coffee tasting.<\/p>\n<p>With the &#8220;Sensory Intermediate&#8221; course, general tasting notions are surpassed to make room for the exploration of the most important details, such as recognizing positive aromas and defects in tasting with the support of the SCA tasting wheel, flavors, and the body of the tested coffees. Fundamental parameters for the objective evaluation of tasting. <\/p>\n<p>Course valid for the <em>Sensory Intermediate<\/em> certification of the Coffee Diploma System SCA. The exam can be taken at the end of the course. The &#8220;Introduction to Coffee&#8221; and &#8220;Sensory Foundation&#8221; modules are recommended (but not mandatory) prerequisites.  <\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">MAIN TOPICS<\/span><\/strong><\/p>\n<div class=\"row\">\n<div class=\"col-sm-7\">\n<ul>\n<li>How tasting works: perception and interpretation.<\/li>\n<li>Identification of taste intensity through calibration with tasting of solutions at known concentration.<\/li>\n<li>Descriptive analysis of tasting.<\/li>\n<li>Detection of defects in coffee.<\/li>\n<li>Detection of quality and intensity of perceived characteristics in the cup.<\/li>\n<li>Tasting protocol.<\/li>\n<li>Analysis of tasting results.<\/li>\n<li>Work application of acquired knowledge.<\/li>\n<\/ul>\n<p> <strong><span style=\"color: #ae0837; font-family: raleway;\"> DURATION:<\/span><\/strong> 16 hours<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">TRAINER:<\/span><\/strong> Chiara Bergonzi<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">PARTICIPANTS:<\/span><\/strong> Max. 4<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">CERTIFICATION:<\/span><\/strong> Coffee Diploma System SCA<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">SCA POINTS:<\/span><\/strong> 10<\/p>\n<p><strong><span style=\"color: #ae0837; font-family: raleway;\">NEXT DATES:<\/span><\/strong><\/p>\n<p>July 18-19, 2022<\/p>\n<\/div>\n<\/div>\n<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-inner-column elementor-element elementor-element-f62742a\" data-id=\"f62742a\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-af1551e elementor-widget elementor-widget-heading\" data-id=\"af1551e\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-medium\">REQUEST MORE INFO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0a9e8ae elementor-widget elementor-widget-htmega-contactform-addons\" data-id=\"0a9e8ae\" data-element_type=\"widget\" data-widget_type=\"htmega-contactform-addons.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t            <div class=\"htmega-form-wrapper sid0a9e8ae htmega-form-style-1\" >\n                \n<div class=\"wpcf7 no-js\" id=\"wpcf7-f132-o1\" lang=\"it-IT\" dir=\"ltr\" data-wpcf7-id=\"132\">\n<div class=\"screen-reader-response\"><p role=\"status\" aria-live=\"polite\" aria-atomic=\"true\"><\/p> <ul><\/ul><\/div>\n<form action=\"\/en\/wp-json\/wp\/v2\/pages\/3600#wpcf7-f132-o1\" method=\"post\" class=\"wpcf7-form init\" aria-label=\"Modulo di contatto\" novalidate=\"novalidate\" data-status=\"init\">\n<fieldset class=\"hidden-fields-container\"><input type=\"hidden\" name=\"_wpcf7\" value=\"132\" \/><input type=\"hidden\" name=\"_wpcf7_version\" value=\"6.1.7\" \/><input type=\"hidden\" name=\"_wpcf7_locale\" value=\"it_IT\" \/><input type=\"hidden\" name=\"_wpcf7_unit_tag\" value=\"wpcf7-f132-o1\" \/><input type=\"hidden\" name=\"_wpcf7_container_post\" value=\"0\" \/><input type=\"hidden\" name=\"_wpcf7_posted_data_hash\" value=\"\" \/><input type=\"hidden\" name=\"_wpcf7_recaptcha_response\" value=\"\" \/>\n<\/fieldset>\n<p><label> IL tuo nome (richiesto)<br \/>\n<span class=\"wpcf7-form-control-wrap\" data-name=\"your-name\"><input size=\"40\" maxlength=\"400\" class=\"wpcf7-form-control wpcf7-text wpcf7-validates-as-required\" aria-required=\"true\" aria-invalid=\"false\" value=\"\" type=\"text\" name=\"your-name\" \/><\/span> <\/label>\n<\/p>\n<p><label> E-mail (richiesto)<br \/>\n<span class=\"wpcf7-form-control-wrap\" data-name=\"your-email\"><input size=\"40\" maxlength=\"400\" class=\"wpcf7-form-control wpcf7-email wpcf7-validates-as-required wpcf7-text wpcf7-validates-as-email\" aria-required=\"true\" aria-invalid=\"false\" value=\"\" type=\"email\" name=\"your-email\" \/><\/span> <\/label>\n<\/p>\n<p><label> Oggetto<br \/>\n<span class=\"wpcf7-form-control-wrap\" data-name=\"your-subject\"><input size=\"40\" maxlength=\"400\" class=\"wpcf7-form-control wpcf7-text\" aria-invalid=\"false\" value=\"\" type=\"text\" name=\"your-subject\" \/><\/span> <\/label>\n<\/p>\n<p><label> Messaggio<br \/>\n<span class=\"wpcf7-form-control-wrap\" data-name=\"your-message\"><textarea cols=\"40\" rows=\"10\" maxlength=\"2000\" class=\"wpcf7-form-control wpcf7-textarea\" aria-invalid=\"false\" name=\"your-message\"><\/textarea><\/span> <\/label>\n<\/p>\n<p><input class=\"wpcf7-form-control wpcf7-submit has-spinner\" type=\"submit\" value=\"Invia\" \/>\n<\/p>\n<p><!-- Mailchimp for WordPress v4.14.0 - https:\/\/www.mc4wp.com\/ --><input type=\"hidden\" name=\"_mc4wp_subscribe_contact-form-7\" value=\"0\" \/><span class=\"mc4wp-checkbox mc4wp-checkbox-contact-form-7 \"><label><input type=\"checkbox\" name=\"_mc4wp_subscribe_contact-form-7\" value=\"1\" ><span>Resta aggiornato sui corsi e sulle nostre promozioni!<\/span><\/label><\/span><!-- \/ Mailchimp for WordPress -->\n<\/p><div class=\"wpcf7-response-output\" aria-hidden=\"true\"><\/div>\n<\/form>\n<\/div>\n            <\/div>\n\n\n        \t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>sensory SKILLS This module is dedicated to those who want to develop their ability to understand the aromas and defects of coffee. Through specific tasting techniques, participants will be guided in recognizing, understanding, and analyzing their organoleptic perceptions. The course allows participants to delve into tasting protocols at various levels and to use the acquired &#8230; <a title=\"SENSORY SKILLS\" class=\"read-more\" href=\"https:\/\/www.mirabilia.live\/en\/sensory\/\" aria-label=\"Read more about SENSORY SKILLS\">Read more<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-3600","page","type-page","status-publish"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SENSORY SKILLS - 7Gr. For espresso lovers only<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.mirabilia.live\/en\/sensory\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SENSORY SKILLS - 7Gr. For espresso lovers only\" \/>\n<meta property=\"og:description\" content=\"sensory SKILLS This module is dedicated to those who want to develop their ability to understand the aromas and defects of coffee. Through specific tasting techniques, participants will be guided in recognizing, understanding, and analyzing their organoleptic perceptions. The course allows participants to delve into tasting protocols at various levels and to use the acquired ... 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