SCA Coffee Skills Program Sensory Skills Module Gain practical experience in the key elements of sensory evaluation in the SCA Sensory Skills classes. Investigate taste and flavor perception, evaluate myriad characteristics of coffee, and develop cupping skills, scoring, and calibration. Offered at Foundations, Intermediate, and Professional Levels – students earn credits towards the SCA Coffee Skills Diploma. (Read More)
A perfect introduction to sensory analysis and sensory skills. Students explore specialty vs non-specialty coffee, recognize the core concepts of sensory analysis, and explain why and how coffee professionals use it in the coffee industry with a focus on objectively identifying, describing, and discriminating aroma, taste, and body in coffees. Students are introduced to the SCA cupping protocol and methodology.
Learn to apply core concepts of sensory science to analyze differences in aroma, taste, and body in coffee. Students explore various testing methods including triangulation and others while and they begin calibrating with other cuppers using the SCA cupping form. Students explore the essential requirements for developing their own sensory program.
COMING SOON. Graduates of Sensory Skills Professional are prepared to run sensory evaluations in their coffee business. Students acquire the skills required to identify and evaluate the quality of specialty coffee, 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. Students completing Sensory Skills Professional and passing the written and practical exams earn 25 points towards the SCA Coffee Skills Diploma.
Save significantly and sign up for the comprehensive 5-day SCA Intermediate Sensory Skills Combo, consisting of:
The course is an essential step for coffee professionals involved with sensory analysis. We allow for sufficient one-one-one interaction with the lead-trainers. This course is also designed for coffee professionals who wish to earn their SCA Coffee Skills Diploma. Marcus Young and Willem Boot will personally share many valuable cupping tips using their extensive track record and professional expertise. The fee represents savings of more than $400 if these course elements are purchased individually.
Introduction to Coffee (1 day): US$495 (Register for this course separately)
Sensory Skills Foundations (1 day): US$495 (Register for this course separately)
Sensory Skills Intermediate (3 days): US$1295
Sensory Skills Foundations + Intermediate (4 days): US$1695
COMBO Introduction to Coffee + Sensory Skills Foundations + Intermediate (5 days): US$1995
All Levels include lunches and lecture materials.
Our courses typically begin at 9 am each morning and finish each day between 5 and 7 pm depending on the progress of students in each course.
The course will be at the BOOT COFFEE CAMPUS at 619 Lindaro Street, San Rafael, CA (just north of San Francisco). Our instructors.
Hotel Information: Hotels in Marin County can be booked online.
BOOT COFFEE PURCHASE POLICY
All sales are final. Course fees are not refundable. If you need to cancel, course fees can be applied to future courses or another person can take your place. For all changes, we will charge a change fee of 25% of the course price. Changes are not possible less than 7 days before the course.