SCA Sensory Skills investigates how we perceive what we taste and how to evaluate coffee’s natural characteristics in a practical and interactive manner. This module is ideal for students interested in coffee grading and evaluation.
- The physiology of taste and smell
- Setting a cupping table and filling out standard cupping forms
- Establishing and developing a coffee sensory vocabulary using the World Coffee Research sensory lexicon
Specialty Coffee Association (SCA) certification classes consist of of lectures, hands-on skill training, exam review, and applicable exams.