SCA Sensory Intermediate


Course Hour: 12-15 Hours
Course Date: JUN 18-19, 2020
Course Price: CAD$950/SCA Member & Non Member
Practical Exam/

Written Exam/

Certificate Fee:

CAD$180/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 5:30pm each day
To Enrol with SCA site: and search “Canada”


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