SCA Sensory Skills — Intermediate
Intermediate · Weekend
The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of sensory science. This course covers a wide range of topics: the physiology of taste and aroma, the types of sensory test methods and their applications, the operation of a cupping session, the diversity of coffee attributes, the use of the Coffee Taster’s Flavor Wheel and WCR Sensory Lexicon, and the implementation of a sensory program or panel.
Sensory Assessment Overview
Physiology and Sensory Attributes
Difference testing and Triangulations
Cupping Session Operations
Cupping Protocol and Forms in Use
Setting Up a Sensory Program
Setting Up a Sensory Panel
In/Out Tests
Analytical Tests
The course is globally accredited via the Specialty Coffee Association (SCA).
Specialty Coffee Association Curriculum.
12 hours including practical exam.
Online written exam to be done within 21 days.
AST Trainer Student ratio: 1：6 (max)
Regular classes are conducted in Cantonese.
