SCA Education Coffee Skills Program
SCA Sensory Skills
Course Overview
Sensory Skills courses cover concepts and skills relevant to the evaluation of coffee and related products. The content of these interactive courses includes sensory science, industry-specific protocols, common sensory attributes of coffee, physiological sensory training, implementation of sensory programs, consumer testing design, application in business, and more.
Course Details
Duration:
7 hours
Language:
English
Skills:
None; although we strongly advise one to start of from SCA - Introduction to Coffee.
Tutor:
Deandra Gauci
Licensed AST (Authorised Trainer) - SCA
Q Arabica Grader - CQI
Q Processor - Generalist - CQI
Post Harvest Processing Assistant Instructor CQI
Post Harvest Processing Lecturer - CQI
Excellence in Coffee Science - ZHAW University of Applied science Zurich
Price:
€296.61 exc. VAT - coaching, course, SCA material & handbooks, exams & SCA Certificate.
An additional €50 is required to be paid direct to SCA, as a student enrolment fee. This will be invoiced by SCA directly.
Location:
COFFEE & strangers premises
Parking:
Available
FAQs
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The Sensory Skills Foundation course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way human senses influence perception and how to apply this knowledge when evaluating coffee's natural characteristics. Learners gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness and more.
The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping. Learners gain insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.
• Defining Sensory Analysis
• Role of Sensory Analysis in the Coffee Industry
• Fundamental sensory physiology and human anatomy
• Basic concept tastes and aroma recognition
• Concepts of Mouthfeel
• Introduction to the SCA Flavor wheel
• How to apply key sensory concepts to the evaluation of the coffee's intrinsic characteristics
• How to use professional terminology to differentiate between coffees - cupping Protocols.
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A written online exam / 60%
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This course is accredited by the Speciality Coffee Association (SCA), and is worth 5 points towards the SCA Coffee Skills Diploma, an internationally recognised professional qualification for speciality coffee.
To earn their certificate, candidates must complete a written and practical exam at the end of the course.
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No, everyone is welcome, independent of the experience you have.
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COFFEE & strangers premises.
Meet your trainer
Meet your local trainer Deandra Gauci, a leading coffee professional based in Malta with comprehensive expertise across all levels and fields within the coffee industry. Being that basic or skill based knowledge to a scientific level within the coffee field.
Certified by the Speciality Coffee Association and Coffee Quality Institute, Deandra holds licenses as an AST, QArabicaGrader, Qprocessing generalist, Post Harvest Lecturer, Post Harvest Assistant Instructor, Latte Art Grading specialist and Excellence in Coffee Science ZHAW University Zurich
Is this the course for you?
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