In the Sensory Skills Intermediate training you will build on the foundation you laid in the Foundation training. We will go deeper into sensory profiles, what does the consumer need and how do you translate that into the characteristics of coffee? We will also work with triangle cupping, cupping according to the standards and alternative cupping methods. We will look at what a sensory panel does and how to set up a panel to evaluate coffee.
For this training, you can apply for the internationally recognized SCA Sensory Skills Intermediate certificate.
Two days of 7 hours. We start at 10 am, we finish at 17 pm.
No additional training materials are required for this training.
The coffee professional who wants to develop his or her own taste and wants to learn to recognize and name flavors.
At the end of the day we evaluate your knowledge and skills. Have you successfully completed the day and do you also want to obtain the SCA certificate? Then you can take the SCA theory exam at home after the day’s training. With the knowledge you gained during the course day, you will be able to pass the theory exam.
Read our Dutch SCA page for more information.
Specialty Coffee Association (SCA)
The Specialty Coffee Association (SCA) has created the Coffee Skills Program. This program consists of five different modules: Barista Skills, Brewing, Green Coffee, Sensory Skills and Roasting. Each module is offered at three levels: foundation, intermediate and professional. All modules are concluded with a practical and theoretical exam. On successful completion of a module an internationally accepted certificate can be requested. For more information about the certification system, please visit the SCA website.
You will learn…
which sensory profiles the consumer prefers;
How to relate sensory profiles to other product specifications of coffee;
How to find differences and similarities in coffee through triangle cupping;
how to organise a cupping session with cupping forms;
what properties of coffee you should look for according to the SCA Cupping Form;
which other cupping methods there are;
why it is important to use standard protocols;
what a sensory panel is and what tasks it performs.
Tastes like more? You might want to take a look at the following courses: