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SCA Sensory Skills Intermediate

SCA Sensory Skills Intermediate

Time: 10:00 AM – 5:00 PM
Duration: 14–16 Hours (2 Days)
Credits Earned: 10
Certificate Included

The SCA Sensory Skills Intermediate Course is designed for coffee professionals who want to advance their coffee tasting, cupping, and sensory evaluation skills. Building upon the Foundation level, this course explores sensory science, flavor perception, calibration, and professional coffee quality assessment techniques used throughout the specialty coffee industry.

Through hands-on sensory exercises, triangulation testing, and structured cupping sessions, learners will develop the ability to identify, describe, and analyze coffee attributes with greater confidence and precision.

What You’ll Learn:

  • Understand the physiology of taste, aroma, and sensory perception
  • Apply sensory analysis methods used in specialty coffee quality evaluation
  • Conduct and interpret triangulation tests for coffee comparison and calibration
  • Organize and manage professional cupping sessions
  • Identify and describe coffee flavor attributes using industry-standard terminology
  • Utilize the SCA Coffee Taster’s Flavor Wheel and WCR Sensory Lexicon
  • Develop aroma recognition, fragrance identification, and sensory memory skills
  • Learn how to establish and manage a sensory panel for coffee businesses and quality control programs

Ideal for baristas, roasters, coffee trainers, quality control professionals, green coffee buyers, and specialty coffee enthusiasts seeking to strengthen their sensory evaluation and coffee assessment expertise.

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3,200 AED "excl. VAT"

Description

SCA Coffee Training

SCA Sensory Skills Intermediate Course

Advance your coffee tasting, cupping, calibration, and sensory evaluation skills through structured specialty coffee training.

The SCA Sensory Skills Intermediate Course is designed for coffee professionals with foundational cupping experience who want to deepen their understanding of sensory science, coffee evaluation, and quality control.

This course builds on Foundation level by introducing advanced sensory analysis, calibration methods, triangulation testing, and professional cupping protocols used across the specialty coffee industry.

Sensory Science
Taste, aroma & perception
Cupping Skills
Professional evaluation
Triangulation
Difference testing
Calibration
Improve consistency

What You Will Learn

  • Understand the physiology of taste, aroma, and sensory perception
  • Conduct and interpret triangulation and discrimination tests
  • Organize and manage professional cupping sessions
  • Use the SCA Coffee Taster’s Flavor Wheel and WCR Sensory Lexicon
  • Develop fragrance and aroma identification skills
  • Apply sensory analysis in coffee quality control
  • Learn sensory panel management and calibration techniques

Who Should Attend?

Professional Baristas
Coffee Roasters
Quality Control Professionals
Green Coffee Buyers
Coffee Trainers
Q Grader Candidates

Course Overview

Module Topics Covered
Sensory Analysis Overview Introduction to sensory assessment, sensory test methods, and sensory evaluation in coffee.
Physiology and Sensory Attributes Taste, aroma, human physiology, neurology, psychology, and sensory perception.
Flavor Perception Five basic tastes, mouthfeel, positive and negative aromas, and supply chain impact on flavor.
Difference Testing and Triangulation Triangle testing, discrimination testing, protocols, statistics, and quality comparison methods.
Cupping Session Operations SCA cupping protocol, descriptive forms, affective forms, and professional cupping terminology.
Sensory Program Development Sensory panel setup, venue requirements, panelist screening, calibration, and sensory best practices.
Analytical Testing In/out testing, descriptive testing, sensory performance testing, and analytical evaluation methods.

Swipe left or right to view the full course breakdown on mobile.

Assessment

  • Written Exam: Tests Intermediate-level theoretical knowledge
  • Practical Exam: Assesses attribute differentiation, fragrance identification, and triangulation skills

Why Take This Course?

Sensory evaluation is one of the most valuable skills in specialty coffee. This course helps learners move from basic tasting to structured, analytical sensory evaluation with greater confidence and precision.

By completing this course, coffee professionals can improve quality control, coffee communication, calibration, and decision-making across roasting, brewing, sourcing, and café operations.

Certification

Upon successful completion of the practical and written examinations, learners will receive the official SCA Sensory Skills Intermediate Certificate and earn points toward the SCA Coffee Skills Program Diploma.

Additional information

Courses

Intermediate Only, Foundation + Intermediate

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Event Details

Start time: 10:00 a.m. UTC+04

End time: 05:00 p.m. UTC+04

Venue: the ore coffee training venue

Directions: Al Quoz - Al Quoz Industrial Area 3 - Dubai / Busybees Warehouse

Phone: 055 306 1945

Email: Sherryl@theorecoffee.com

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