Specialty Coffee Association (SCA) Education programs are thought by over 1,500 independent Authorised SCA Trainers (ASTs), globally. The curriculum, exams, and resources behind these courses are built on decades of knowledge, research, and real-world experience. SCA certificates are recognised by employers around the world and stand out on an applicant’s resume.
The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science. This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.