SCA Sensory Intermediate

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)


Course Hour: 12-15 Hours
Course Date: Jan. 10-11, 2021 (Sun.-Mon.)
Course Price: CAD$950/SCA Member & Non Member (Register >=3 courses will be benefited a 10% course fee discount, exclude certificate fee)
Practical Exam/

Written Exam/

Certificate (Mandatory for Professional):

CAD$200/SCA Member
Required &


Mandatory: None
Recommended: Sensory Foundation

Overview: To enable the student to apply core concepts of sensory science to analyze aroma, taste, and body differences in coffee. Students will be introduced to various testing methods including triangle and in/out and they will progress in their calibration of the SCA cupping form. Students will examine basic requirements for developing a sensory program at their place of employment.

1. How we perceive, analyze and interpret-Generalities and Review
2. Physiology and Sensory attributes
3. Triangular test
4. Running a cupping session and cupping form calibration
5. Cupping systems in use
6. How to set up sensory program in your business and sensory applications for equipment, maintenance and staff
7. Set up your sensory panel
8. Advantage and limit of in/out vs descriptive for QC, NPD

Attendees will be at Bicerin Coffee Lab from 9:00am to 6:00pm each day
To Enrol with SCA site: and search “Canada”

1 review for SCA Sensory Intermediate

  1. Posted by  • 

    When I went into the SCA Sensory Intermediate, I felt immediately that compares to foundation level, intermediate is unpredicted harder. I went to the classroom with very good physical preparation according to the instruction by Jingbo, such as to have a good sleep, not eat spicy foods, etc., but it still turned my world about sensory over. I think the SCA Sensory Intermediate is ideal for someone who is already working in the industry and wants to get better, to develop their knowledges on sensory skills, as well as tasting skills better. After this course I can do efficiently on knowing how to taste specialty coffee, to perceive and interpret; how to run an official cupping session and tasting the diversity of different coffee with different processing, different origin, even different altitude growing, and also how to set up sensory skills in my own businesses. This is so important to me because right now when I make a coffee for myself, I can communicate and to express and describe what I have tasted to my friends and to let them know the coffee is truly good or not, also I can give them the reasons of why. In SCA Sensory Intermediate Course, Jingbo helped me to build up a very strong sensory memory, addressed the standard and built a scale about coffee qualities of the specialty coffee industry for me to use as the tool to judge coffee’s quality. Now when I am drinking coffee, I will put lay out the standard to evaluate and could find the quality precisely. If the coffee you made for me is not good, now I know it, hahaha…

    Rated 5 out of 5
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