SCA Sensory Skills

Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an insight into identifying speciality coffee qualities, as well as an overview of how to implement this in business.

This course expose and sensitize student on the notion of specialty vs non- specialty coffee. Enabling the student to recognise the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry. Broad focus will be put on identifying, describing and discriminating objectively aroma, taste and body in coffees. Students will be introduced to the SCA cupping protocol and methodology and reflect on the qualitative dimension of this evaluation methodology.

Introduction to Coffee is a recommended (but not mandatory) pre-requisite module.

These are two of the Coffee Diploma System foundation modules, 10 credits will be awarded after completion.

Language: English

Course material: English

Course Length: ~ 16 hours / 2 days (including exams)

* Course fee includes Exam & Certificates fee** Date and time can be arranged for groups of 8 or above.

Intermediate enables the student to apply core concepts of sensory science to analyse aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

This course covers the essentials of sensory evaluation. You will learn in a very practical and interactive manner the way we perceive what we taste and how to apply it to the evaluation of the intrinsic characteristics of coffee.

Sensory Foundation course is a recommended (but not mandatory) pre-requisite module.

This is one of the Coffee Diploma System Intermediate modules, 10 credits will be awarded after completion.

Language:English

Course material:  English

Course Length:  ~ 16 hours / 2 Days (including exams)

* Course fee includes Exam & Certificates fee** Date and time can be arranged for groups of 8 or above.

Professional aligns the student with industry coffee and sensory standards. To prepare them for running sensory evaluation in a coffee business. To acquire the skills required to start identifying and evaluating qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.

Intermediate Sensory Skills is a required pre-requisite module. Intermediate Roasting and Intermediate Green is a recommended pre-requisite module.

This is one of the Coffee Diploma System Intermediate modules, 10 credits will be awarded after completion.

Language: English

Course material:  English

Course Length:  ~ 20 hours / 3 days (including exams)

* Course fee includes Exam & Certificates fee** Date and time can be arranged for groups of 8 or above.