DO YOU KNOW WHAT THE SCA FLAVOR WHEEL IS USED FOR IN THE EVALUATION OF COFFEE?

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The flavor wheel helps us as tasters to have a common language.

When we start cupping it is important to assign a main category to the wheel, that is, to know if the coffee is Sweet, Floral, fruity, etc.


Once we advance with the tasting we start assigning more precise descriptors, remember that the more products you taste from the wheel, the wider your lexicon as a taster will be. 

If you want to be able to correctly taste and evaluate specialty coffee using the best professional tools to do so, do not hesitate to register for our sensory workshop. 



Recommended course link:

https://nomadcoffee.es/products/taller-sensorial

Frequently Asked Questions 

What do I need to register for the barista workshops?

You just need to be eager to learn about the world of specialty coffee. It is not necessary to have previous experience as a barista.

Do you offer more advanced barista training?

Yes, we offer advanced barista training options for those who wish to deepen their knowledge of specialty coffee. In our Academy section "For Baristas" you will find all of our course offerings.

What topics are covered in the free courses?

The course covers topics on the cultivation and processing of specialty coffee, techniques for the elaboration of a good espresso, tips for a good milk emulsion, as well as practical recommendations for different types of methods.

Do I need to have my own coffee machine to learn to be a barista?

It is not strictly necessary, the world of coffee is very diverse and is not only focused on the preparation of espresso, however, having one will allow you to apply the techniques taught in a practical way.

What are SCA courses and diplomas?

These courses are designed for coffee professionals, where you will not only receive complete training with advanced content in the world of specialty coffee and high-level practical exams, but you will also have the opportunity to obtain a certificate internationally endorsed by the Specialty Coffee Association as a barista.