SCA Sensory Skills — Foundation

The Sensory Skills Foundation course explores the essentials of sensory assessment in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating a coffee’s characteristics. Learners will gain practical experience identifying a variety of sensory attributes and cupping coffees using both the SCA Descriptive and Affective Assessments.

Sensory Assessment Overview

Physiology and Sensory Attributes

Identifying Sensory Characteristics in Coffee

Cupping Protocol

The course is globally accredited via the Specialty Coffee Association (SCA).

Specialty Coffee Association Curriculum.

7 hours including CSP Course skills report.

Online written exam to be done within 21 days.

AST Trainer Student ratio: 1：6 (max)

Regular classes are conducted in Cantonese.