SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.

SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.

Intro to CQI Cupping is one of the best steps you can take to prepare for the Q Grader exam.

This course will give you the foundations of cupping protocol and introduce you to the tools we use in Q including: le nez du cafe, tasting solutions, the cupping form, and cupping protocol.