SENSORY SKILLS

The Sensory Skills module teaches how to approach the sensory evaluation of coffee. It studies how we perceive what we taste and how to apply these skills when assessing the characteristics of a coffee. It also gives an overview of how to identify coffee. This scientific discipline makes it possible to codify coffees through a specific and technical language, and to give the right assessment of the quality of the milk itself. Sensory analysis, when approached with the right emotional energy, allows you to live a life of quality. It also offers an overview of the identification of speciality coffee qualities, as well as indications of how to implement this business.

5 SCA credits. Begin your journey into sensory analysis of coffee with this SCA introductory course.

The SCA Sensory Foundation Course introduces you to the fascinating world of coffee sensory analysis. During the course, you’ll learn to recognize and describe the different aromas and flavors of coffee, developing your tasting skills.

Through a combination of theoretical and hands-on lessons, this course will teach you how to use the Coffee Flavor Wheel and other essential tools for sensory evaluation. This course is ideal for anyone who wants to deepen their understanding of coffee and acquire the basic skills needed to work in the industry.

10 SCA points. Expand your sensory skills with an intermediate course for coffee professionals.

The SCA Sensory Intermediate Course is designed for those who already have a basic understanding of coffee sensory analysis and wish to further develop their skills. This course will guide you through advanced sensory evaluation techniques, improving your ability to identify and distinguish complex aromas and flavors.

During the course, you’ll use advanced tools and participate in guided tasting sessions to refine your palate and improve the accuracy of your evaluations. It’s the ideal course for those working in quality control, coffee sourcing professionals, or anyone who wants to excel in the art of coffee tasting.

25 SCA points. Hone your skills in sensory analysis of coffee with advanced techniques and professional insights.

The SCA Sensory Professional Course is designed for those who wish to master advanced techniques in coffee sensory evaluation. This program will guide you through the use of sophisticated tools and precise methodologies to distinguish and evaluate the various sensory characteristics of coffee.

Through hands-on sessions and in-depth analysis, you’ll develop a highly refined palate and the ability to describe aromas, flavors, and textures in detail. Ideal for industry professionals, this course will equip you with the essential skills to excel in cupping, professional tasting, and coffee quality control or selection.

• Foundation: 7 hours.
• Intermediate: 14 hours.
• Professional: 21 hours.