SCA Sensory Professional


Course Hour: 20-24 Hours
Course Date: Mar. 17-19, 2020; JUN 18-20, 2020
Course Fee: CAD$1550/SCA Member
Exam & Certificate Fee: CAD$280/SCA Member
Required &


Mandatory: Sensory Intermediate
Recommended: Sensory Foundation, Green Foundation

Overview: 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.

1. How we perceive analyze and interpret-Generalities and Review
2. Physiology and Sensory Attributes
3. Detecting Sensory positive qualities in coffee
4. Detecting low sensorial qualities in coffee-Defect and Taint
5. Coffee profiling descriptive vs qualitative analysis
6. Running a cupping session and tasting the diversity of coffee
7. Sensory panel and calibration
8. Cultivating a professional sensory facility
9. Shelf Life, Consumer Testing and NPD

Attendees will be at Bicerin Coffee Lab from 9:00am to 5:30pm each day.


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