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Move beyond simply tasting coffee and develop a more structured, consistent and analytical approach to sensory evaluation.
The SCA Sensory Skills Intermediate course is designed for coffee professionals with previous cupping experience who want to strengthen their sensory skills and understand how sensory evaluation can be applied to quality control and everyday decision-making within a coffee business.
Throughout the course, you will explore how taste, aroma and mouthfeel shape our perception of coffee and learn how to evaluate sensory characteristics with greater accuracy and consistency. You will develop your ability to recognise differences between coffees, build stronger sensory references and communicate what you perceive in the cup more effectively.
The course also moves beyond individual tasting skills. You will explore different sensory testing methods, structured cupping practices and sensory panels, understanding how these tools can be used to create more reliable and repeatable quality-control systems.
You will also work with recognised industry resources, including the Coffee Taster’s Flavor Wheel and WCR Sensory Lexicon, while exploring the relationship between sensory evaluation and green coffee quality control.
This course is particularly relevant for baristas, roasters, green coffee professionals, quality-control teams and coffee educators who want to bring greater structure and confidence to the way they evaluate coffee while progressing towards SCA certification.
Key areas covered:
Physiology of taste and aroma
Sensory testing methods and their practical applications
Evaluation and comparison of coffee sensory attributes
Building sensory vocabulary and references
Coffee Taster’s Flavor Wheel and WCR Sensory Lexicon
Structured cupping and comparative evaluation
Setting up and working with sensory panels
Green coffee quality control
Applying sensory evaluation within a professional QC programme
Move beyond simply tasting coffee and develop a more structured, consistent and analytical approach to sensory evaluation.
The SCA Sensory Skills Intermediate course is designed for coffee professionals with previous cupping experience who want to strengthen their sensory skills and understand how sensory evaluation can be applied to quality control and everyday decision-making within a coffee business.
Throughout the course, you will explore how taste, aroma and mouthfeel shape our perception of coffee and learn how to evaluate sensory characteristics with greater accuracy and consistency. You will develop your ability to recognise differences between coffees, build stronger sensory references and communicate what you perceive in the cup more effectively.
The course also moves beyond individual tasting skills. You will explore different sensory testing methods, structured cupping practices and sensory panels, understanding how these tools can be used to create more reliable and repeatable quality-control systems.
You will also work with recognised industry resources, including the Coffee Taster’s Flavor Wheel and WCR Sensory Lexicon, while exploring the relationship between sensory evaluation and green coffee quality control.
This course is particularly relevant for baristas, roasters, green coffee professionals, quality-control teams and coffee educators who want to bring greater structure and confidence to the way they evaluate coffee while progressing towards SCA certification.
Key areas covered:
Physiology of taste and aroma
Sensory testing methods and their practical applications
Evaluation and comparison of coffee sensory attributes
Building sensory vocabulary and references
Coffee Taster’s Flavor Wheel and WCR Sensory Lexicon
Structured cupping and comparative evaluation
Setting up and working with sensory panels
Green coffee quality control
Applying sensory evaluation within a professional QC programme