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SCA Sensory Skills Intermediate

For: Baristas, roasters and coffee professionals looking to develop their knowledge of sensory skills for specialty coffee.

Description

SCA Sensory Skills Intermediate is suitable for those wanting to pursue specialist knowledge at a high level in this subject. It is broken down into three main areas:

i. How we taste, perceive and interpret
Exploring our perception of taste, smell, flavour and how to be aware of changes to our sensory systems. Practical exercises include ranking exercises and blind sample assessment. The session will also show you how to apply this theory to your work by defining triangulation protocol , how to design effective experiments and how to use statistics to interpret your results.

ii. Running a cupping session and tasting the diversity of coffee
This segment of the course will cover how to apply sensory theory to your understanding of specialty coffee. It will review individual attributes found in commonly used cupping forms and what the best protocol assessment of these are. It will also look at how perception of these attributes changes and identify sensory errors to be aware of in your daily cupping.

iii. How to set up sensory skills in your business
This business-centered portion will show you how to apply the theory of sensory analysis to your workplace by giving you an overview of key equipment in sensorial coffee quality assurance, and how to integrate these tools into your lab set up. The course also looks at how to build and screen a sensory panel for your business, how to schedule a quality control programme and how to identify what types of tests are appropriate for different purposes.

Course Overview: 

  • Sensory analysis of coffee
  • Sensory physiology
  • Taste, perceive and interpret
  • Cupping practice
  • Sensory panels

THIS IS A BLENDED COURSE. The theory components are conducted in 1 session via a Zoom webinar, followed by 2 sessions of in-person practical class in the Academy.

Schedule

4 October (Theory) - 9 am to 1.30 pm (no lunch break)

10 October (Practical D1) - 9 am to 4 pm with a 60-min lunch break

11 October (Practical D2 and Exams) - 9 am to 3 pm with a 60-min lunch break 

 

8 December (Theory) - 9 am to 1.30 pm (no lunch break)

13 December (Practical D1) - 9 am to 4 pm with a 60-min lunch break

14 December (Practical D2 and Exams) - 9 am to 3 pm with a 60-min lunch break

Inclusive of

The course fee includes 1 online theory and 1 practical test.

Any subsequent retests will be charged as follows:
Online theory retest/re-enrolment - S$40.00
Practical retest - S$120.00

Students must complete the online theory test (2 attempts) within 21 days from the date of receiving the exam links. After which there will be a S$40.00 administration fee re-enrolment incurred due to the exam link expiration.

Students may also opt to not do the assessments if they choose to. There will be no SCA certification given in this case, but a certificate of completion from Bettr Barista.

Prerequisites

We require a minimum number of 2 learners to run each class. If the number of sign-ups does not meet this requirement, learners will be notified and have their class rescheduled to the next available date.


Please read our Terms and Conditions for information about rescheduling, cancellations and refunds.

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