Course Description

The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science. This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session. 

General Course Info

Course Length: Minimum 14 hours including practical exam

Prerequisites: None; Introduction to Coffee, Sensory Skills Foundation and Green Coffee Foundation recommended. 

Online Exam Information: Total Number of Questions: 35 (worth one point each). Total Time Allowed: 37 minutes. Passing Score: 70%

Practical Exam Information: Total time allowed for Practical Exam: 60 minutes. Passing Score: Candidates must achieve a minimum overall score of 70% ( = to 37/53 points) to pass the practical exam. 

SCA Intermediate Sensory Covers

• Sensory overview with the 4 stages of sensory analysis; the purpose, the challenges and the importance of sensory analysis.
• The purpose of cupping as related to sensory science.
• Physiology and sensory attributes.
• Taste, aroma, human physiology and the senses.
• The impact of psychology on sensory perception.
• The 5 basic tastes with mouthfeel sensations.
• Solutions Exercise and Intensity (PRACTICAL EXAM 1)
• Impacts of value chain on flavor.
• Positive and negative aromas in coffee with fragrance identification (PRACTICAL EXAM 3)
• Evaluating sensorial qualities in coffee to rank key characteristics and qualities (PRACTICAL EXAM 4)
• Triangular testing: purpose, common applications, protocols and statistics.
• Alternative methods for discrimination testing.
• Triangulation and Sample Discrimination (PRACTICAL EXAM 2)
• Coffee Cupping definitions, protocols and terminology with the SCA cupping form.
• Qualitative and quantitative scales, qualifying scores and using the SCA cupping form.
• The importance of standardized cupping protocols and alternative (non-SCA) cupping forms.
• Creating a sensory program, defining sensory panels and their purpose.
• Advantages of a sensory panel.
• Staging tastings, venue requirements for successful sensory analysis and sensory best practices.
• Sensory panel: selection, testing, proposals, screening, training, performance, objectivity and calibration.
• In/Out Tests vs. Descriptive Tests: definitions and purpose, steps and procedures.
• Analytical Tests and analytical coffee testing.

Mock-Exam to Prepare for SCA Certification

Your mock exam at the end of this section will test how well you have mastered the knowledge presented as mentioned above. When you can confidently pass this mock exam you can confidently proceed to SCA certification with an AST.

Skills and Activities to Prepare for Certification

You should complete all videos, recommended activities and required practical skills included in this course to help you proceed with confidence towards SCA certification at this level with an AST. You do NOT need to submit these by email, but you are welcome to share and ask questions as they arise and as you perform your work. We always love to hear from you as you proceed through your course.

Please use the Comments Section at the bottom of lectures to add your feedback, upload photos or documents for review from our team and to encourage discussion with other learners in this course. Those comments are public and can be a great resource for you as you continue to learn through all of our courses and primers.

Support at All Times

By participating in this hybrid online primer, it is our goal to help you continue growing in coffee skills while you advance to the next level of SCA certification within the Coffee Skills Program.

Welcome to the Community.

Enjoy the Playground!