Imagine being able to confidently discern the subtle hints of blueberry or the lingering note of caramel in your coffee. With the SCA Sensory Foundations Course, this can be your reality. Designed with you in mind, this course is not just about coffee – it’s about enhancing your personal tasting journey. We’re with you every step of the way, guiding you through hands-on exercises that make the intricate flavors of coffee come alive in your palate.
By the end, you won’t just be drinking coffee – you’ll be experiencing it, understanding it, and appreciating its depths. So, are you ready to transform how you connect with your cup?
From understanding the factors that influence coffee flavor to learning how to taste coffee like a pro, the SCA Sensory Course covers all the essentials. You’ll learn about the coffee cupping process, including how to evaluate coffee aroma, flavor, body, acidity, and aftertaste. You’ll also discover how to identify different coffee origins and recognize unique flavor profiles.
Not just limited to tasting, the SCA Sensory Course also covers the wider context of the coffee industry, including sustainability, traceability, and ethical sourcing practices. You’ll learn about the latest trends in specialty coffee and discover how to evaluate coffee quality and appreciate its unique flavor profiles.
Perfect for coffee roasters, coffee buyers, baristas, café owners, or coffee lovers, the SCA Sensory Course is a comprehensive program that offers a thorough understanding of the world of coffee.
Upon completion, you’ll receive an official certificate from the SCA, recognizing your achievement and demonstrating your commitment to the highest standards of coffee appreciation.
Join the specialty coffee revolution and elevate your tasting skills today with the SCA Sensory Course!
The Sensory Foundations course offers hands-on and engaging lessons on the basics of sensory assessment. It delves into how our human senses shape perceptions and how this understanding is crucial when appreciating coffee’s innate features.
Participants acquire the capability to distinguish key sensory elements of coffee, such as its body, acidity, bitterness, among others. This course sheds light on recognizing different fragrances and emphasizes the significance and methods of executing an SCA cupping.
Through the program, learners gain a deeper understanding of pinpointing specialty coffee attributes and receive guidance on its practical application in business scenarios. The course ensures that participants are equipped to spot fundamental variations in coffee traits, remember fragrance categorizations, and arrange a cupping in line with the SCA Cupping Protocol. An end-of-course written examination evaluates the learners’ grasp of the foundational topics covered.
Students will get familiar with the new SCA Cupping form and protocols.
SCA Sensory Intermediate course expands on the principles and techniques introduced in the Sensory Skills Foundation course, equipping participants for advanced roles in sensory assessment of coffee and its associated products.
This program delves into a broad spectrum of subjects, from the science of taste and smell to various sensory evaluation methods, organizing a cupping session, understanding varied coffee characteristics, utilizing the SCA Flavor Wheel and WCR Sensory Lexicon, and setting up a sensory analysis group and meeting.
Learners will face a written examination to evaluate their grasp of the intermediate-level content, along with a practical test to measure their proficiency in discerning basic variations in coffee qualities and recognizing different fragrances.
