No pre-requisite needed but at least 6 months of coffee experience including tasting or Foundation

The 2-day 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.

In this course we will learn:

1. Sensory Analysis Overview – Four stages of sensory analysis

2. Physiology and Sensory Attributes – Taste and Aroma, impact of psychology, impact on value chain

3. Triangular Testing – Purpose, protocol, and application

4. Cupping Session Operations – Exploring scales and scores

5. Cupping Form in Use – Protocol and other forms

6. Setting up a Sensory Program – Best practices, calibration, and objectivity

7. In/Out Tests vs Descriptive Tests – Definition, steps, and purpose

8. Analytical Testing

Course Fees: $600 includes instruction, roasted and unroasted coffee supplies, digital or printed course materials, and SCA Certificate. Payment here, select “Intermediate” level.

This course can be bundled with any of our courses for a 15% discount.

Cancellation Policy:

If you are unable to attend this class after signing up, you will receive a full refund only if we are able to fill your spot.