The SCA Sensory Skills Intermediate course is designed for coffee professionals who want to advance their sensory evaluation abilities and develop a deeper understanding of coffee quality analysis.

This course expands on sensory science, flavor perception, and cupping methodology while improving students’ ability to identify flavor attributes, detect defects, and communicate sensory experiences accurately. Students will practice professional cupping techniques and refine their tasting consistency using specialty coffee standards.

The Intermediate level also explores how factors such as origin, processing, roasting, and brewing influence coffee flavor and sensory perception.

In-person • 14 hours

Who Can Join?

• Working baristas
• Students who completed Sensory Skills Foundation
• Coffee roasters
• Coffee buyers and quality controllers
• Coffee professionals seeking advanced tasting skills

What’s in the Program?

• Advanced sensory science
• Flavor and aroma identification
• Professional cupping protocols
• Sensory calibration exercises
• Coffee defects identification
• Influence of origin and processing on flavor
• Roast and brewing impact on sensory profile
• Acidity, sweetness, bitterness, and mouthfeel evaluation
• Sensory communication and descriptive analysis

Exam & Results

The course includes:

• Advanced practical sensory assessment
• Online exam

Students who successfully pass both assessments will receive the official SCA Sensory Skills Intermediate Certificate.