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SCA Sensory Skills Foundation

General
How trained are your senses? The SCA Sensory Skill Foundation training is all about tasting, smelling and feeling. We start with the five senses and distinguish the five basic tastes. We then learn to cup your coffee according to the SCA standards, what a sensory analysis is and how you can use it. Taste is of course subjective, we explain how that works and how tastes interact with each other. At the end of the day you can judge a coffee on taste, aroma and texture and use terms such as “mouthfeel” and “body.”

The exam follows immediately after the training. Did you graduate? Then you can apply for your SCA Sensory Skills Foundation certificate.

Duration
One day (9 hours). We start at 9 am, we finish at 18 pm.
Preliminary training
This course is designed to introduce green coffee to people who have had no previous training.
Cost
  • Training: € 297,00 excl. VAT (€ 359,37 incl. VAT) (including training materials and lunch)
  • Certificate: € 60,00 excl. VAT (€ 72,60 incl. VAT)
Training materials
No additional training materials are required for this training.
For whom?
The coffee professional who wants to develop his or her own taste and wants to learn to recognize and name flavors.
Examination
The exam follows immediately after the training. The exam consists of a theoretical test and a practical test. With the knowledge you gain during the course day, you are able to pass the practical exam.
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.
Program
You will learn…

  • distinguish the five human senses;
  • how you can use a sensory analysis as a measuring instrument;
  • to know the importance of sensory analysis in the coffee industry;
  • what are the four reasons for cupping coffee;
  • recognize the five basic tastes;
  • which flavors can be found most in coffees;
  • how tastes interact with each other;
  • why taste perception differs per individual;
  • what gives coffee its complex taste;
  • define the term “body”;
  • what cupping is exactly and what the SCA cupping method entails;
  • how you can judge aroma, taste and texture during cupping.
Further training
Tastes like more? You might want to take a look at the following courses: