Specialty Coffee Association
Sensory Skills
Your Coffee Career Starts Here!
SCA Sensory Skills
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.
Foundation
The SCA Sensory Skills Foundation enables the student to recognize the core concepts of sensory analysis and explain how and why professionals use it in the coffee industry. The primary focus is describing and discriminating aroma, taste, and body in coffees. Students are introduced to the SCA cupping protocol and focus on the qualitative dimension of coffee. Practical exams are suited for new cuppers preparing to enter the Q program.
Course Lenght: 7-8 Hours/ 1 Day
Prerequisites: None; Introduction to Coffee recommended
Intermediate
The SCA Sensory Skills Intermediate enables the student to apply core concepts of sensory science to analyze aroma, taste, and body in coffee. Students will be introduced to various testing methods including triangulation and will progress in their calibration with the SCA cupping form. Students will apply basic requirements for developing a sensory program for their business. Practical exams are suited for experienced cuppers preparing to enter the Q program.
Course Lenght: 7-8 Hours/ 1 Day
Prerequisites: Introduction to Coffee & Sensory Skills Foundation recommended
Professional
The Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for managerial job functions in the sensory evaluation of coffee and related products. In this interactive course, learners gain alignment with industry coffee and sensory standards; learn about the implementation of sensory evaluation in a coffee business; acquire the skills required to start identifying and evaluating qualities in specialty green coffee; and demonstrate how to accurately measure and describe coffee beverage characteristics. Participants will learn how to generate repeatable and methodical sensory measurements of coffee, along with interpretation of those results. A written exam confirms professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.
Course Lenght: 21-24 Hours/ Days
Prerequisites: Introduction to Coffee & Brewing Foundation recommended
Brewing Intermediate mandatory
Meet The Trainer
A. Erhan Dizbay
Authorized Specialty Coffee AssociationTrainer
Achivment:
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2nd Place National Barista Championship 2023
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2nd Place National Barista Championship 2022
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World Barista Championship Competitor Melbourne 2022
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Semi Finalist at National Aeropress Championship 2022
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Semi Finalist at National Cup Tasters Championship 2022
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2nd Place National Barista Championship 2021
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2nd Place National Barista Championship 2020
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2nd Place NNBK Barista Championship 2019
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3th Best Coffee Bar Dutch Hospitalty Award 2018
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1st Best Coffee Bar of the State Dutch Hospitalty Award 2018
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1st Best Coffee Bar in a Hotel Dutch Hospitalty Award 2018
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Top 5 Entree Best Barista Competition of the Netherlands 2018
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1st place North Netherlands Barista Championship 2017-2018
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4th place National Barista Championship 2015
