The foundation level course introduces the ways how to evaluate the coffee that you try and how to assess the specific characteristics of each type of coffee (introduction to theory and cupping coffee). At the end of this course and after passing practical tests and final exam, you’ll be issued a SCA Sensory Skills Foundation certificate.

For an intermediate level course, it is recommendable to have at least one year of experience in the field. We shall analyse more profoundly our perception of flavour and aroma through the blind sample assessment and learn about different techniques used for the sensory analyses. We shall also examine the equipment that guarantee the sensorial quality of the coffee at your workplace. After taking the practical tests and exam at this coffee academy, you’ll be issued a SCA Sensory Skills Intermediate certificate.

For the coffee sensory course at professional level, it is obligatory to have obtained the intermediate level first. Outcomes of the course: understanding the scientific background and methodology of sensory analysis; knowing how to create a group of tasters and an adequate space for coffee tasting; prepared to create different coffee profiles and cognizant of how to identify impurities. For qualifying for a SCA Sensory Skills Professional certificate, you need to successfully take the practical tests and final exam.