The SCA Sensory Skills Professional course is designed for experienced coffee professionals who want to master advanced sensory analysis and apply professional evaluation techniques within the specialty coffee industry.

This intensive program develops a high level of sensory accuracy, calibration, and analytical ability through advanced cupping practices, descriptive analysis, triangulation testing, and sensory methodology. Students will strengthen their ability to identify subtle flavor attributes, evaluate coffee quality consistently, and communicate sensory results using professional industry standards.

The Professional level also focuses on building leadership in sensory evaluation, quality control systems, and sensory panel management for cafés, roasteries, and coffee businesses.

In-person • 21 hours

Who Can Join?

• Experienced coffee professionals
• Students who completed SCA Sensory Skills Intermediate
• Coffee roasters
• Quality control specialists
• Green coffee buyers
• Trainers and educators in specialty coffee

What’s in the Program?

• Advanced sensory science and perception
• Professional cupping calibration
• Descriptive sensory analysis
• Triangulation and sensory discrimination testing
• Coffee defects and taints identification
• Sensory panel management
• Quality control procedures
• Roast, processing, and origin sensory evaluation
• Advanced flavor mapping and communication
• Building consistency in sensory assessment
• Industry-standard sensory protocols

Exam & Results

The course includes:

• Advanced practical sensory examination
• Online exam
• Professional sensory calibration and evaluation exercises

Students who successfully complete all assessments will receive the official SCA Sensory Skills Professional Certificate, internationally recognized within the specialty coffee industry.