SCA Intermediate Courses

Ideal for those who have barista experience and want to improve coffee quality, while preparing for more complex job functions in the barista profession.

Covering 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.

Ideal for someone who has brewing experience and wants to further explore how to improve coffee quality.

Learners will take a deeper and balanced look at botany, agronomy, seasonality, processing, resting, shipment, storage, decaffeination, markets, certifications, transactions, and quality differentiation.

Ideal for those who have roasting and desires to gain a deeper understanding of the roast profile, how the profile relates to colour, the relationship between roast profile and sensory expression, and the impact of development time.