Class level: foundation
This is a full day class and upon completion and passing the exams, students receive a certificate of recognition by the Specialty Coffee Association.
This course is meant to teach the basic principles of sensory analysis and its importance in tasting coffee. It outlines the physiology of taste, introduces methods to identify basic sensory characteristics in coffee, and shows how to organize a tasting table.
Upon completion and after passing the exams, students will receive a certificate of recognition from the Specialty Coffee Association. This is a full day class.
This class is being offered ONLINE and not in person. It is a remote learning class and is available to anyone with access to an internet-connected device with a microphone (this includes most models of computers, tablets).
Some class materials are included in the course fee and will be mailed to you. Please register before the cutoff time so we can mail out your class materials to arrive in time for your class date.
Additional shipping charges & import duty may occur for students outside of the United States; international shipment may be subject to import taxes, customs duties, and fees levied by the destination country. If you are located outside of the United States, please email us at
Upon registration, the instructor will send along additional information about how to log-on and participate in the class.
for more information.