Sensory Skills
An SCA certified course covering coffee tasting, cupping, and sensory evaluation. Structured across three stages, building your ability to identify and describe coffee attributes accurately.
Stage 1: Foundation
Basics of taste and aroma, using the SCA flavor wheel, cupping protocol, and identifying common defects. Built for beginners with no tasting background.
Stage 2: Intermediate
Deeper cupping practice, calibrating your palate against reference standards, scoring coffees using the SCA cupping form, and identifying origin characteristics.
Stage 3: Professional
Advanced triangulation tests, sensory calibration at a professional level, and evaluation skills used for quality control, sourcing, and Q grading pathways.