The SCA Sensory Skills Professional course to align the student with industry coffee and sensory
standards. To prepare them for running sensory evaluation in a coffee business.
To acquire the skills required to start identifying and evaluating qualities in
specialty green coffee, and to accurately measure and describe coffee beverage
characteristics. Students will learn to generate repeatable and methodical
sensory measurements of coffee, and learn how to interpret results.
Sensory Skills Professional (25 Credits)
1.What is Sensory Analysis?
2.Anatomy & Physiology of Sensation
3.Taste and Textures in the context of
4.Focus on different
acidity qualities in water and in coffee
5.Focus on different
and Flavors in the context of coffee
Sensorial Qualities in Coffee - Defect and Taint
8.Coffee Profiling -
Descriptive vs Qualitative Analysis
9.Running A Cupping
Session and Tasting the Diversity of Coffee
10.Sensory Panel and
Professional Sensory Facility
Date & Time :
Please contact us to make arrangements.
SCA Certification and and CSP Course Skill Report included