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SCA Sensory Skills

SCA Coffee Skills Program (Professional Certification Courses)

SCA Sensory Skills

The newly released Sensory Skills Curriculum v3.0

The Sensory Skills Curriculum has been updated to include Coffee Value Assessment protocols and tools. The course now emphasizes key concepts from sensory science and incorporates cupping with the CVA Protocol and SCA Descriptive and Affective Forms.

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)

Tuition fee: HK$3,200 $2,800 (SCA fee included)

> Please visit Timetable for our schedule

> Knowing your Trainers

Sensory Skills Intermediate

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)

Tuition fee: HK$6,500 $6,000 (SCA fee included)

> Please visit Timetable for our schedule

> Knowing your Trainers

Sensory Skills Professional

The Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for managerial job functions in the sensory assessment of coffee and related products. In this interactive course, learners gain alignment with coffee industry standards and sensory science best practices, explore the implementation of sensory assessment in a coffee business, identify and evaluate qualities in specialty green coffee, and demonstrate how to accurately measure and describe coffee beverage characteristics. Participants will learn how to generate repeatable and methodical sensory measurements of coffee, along with interpretation of those results. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.

Sensory Assessment Overview

Physiology and Sensory Attributes

Bias and Error

Coffee Taster’s Flavor Wheel and WCR Lexicon

Gustatory Attributes in Coffee

Mouthfeel in Coffee

Assessing Attributes in Coffee

Sensory Descriptive Profiling

Cupping and SCA Protocol

Sensory Panels and Calibration Applied

Application – Shelf Life, Consumer Testing, New Product Development

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