Sensory Analysis Training

Sensory Foundation Intermediate Certificate + Advanced Sensory Training

The Academy of Coffee Excellence's Intermediate Advanced Course is a 4 day comprehensive sensory analysis training course that greatly exceeds the requirements for the SCA Foundation & Intermediate Certificates and provides the solid knowledge base & skill set that a coffee professional needs to be proficient in their career, train for the Q Grader Exams or prepare for Sensory Professional.  

  • If you are looking for a comprehensive program combining the Sensory Intermediate Certificate with advanced sensory skillset development, select the 4 Day option with start date below.
  • If you are only looking to fulfill the requirements of the SCA Sensory Intermediate Certificate, select the 2 Day option with start dates below and plan on attending only Days 1 and 2.
  • The SCA Intermediate written and practical exams will be available at the completion of your course.

The  Coffee Quality Institute's Q Grader Training and Exam Course is  LINKED HERE.

This 4-Day course is taught by a licensed Q Grader Instructor. 

When cupping the Comparative Cuppings, World Regions, Triangulations, Sample Roast Identifciactions and Organic Acids portions of this certificate, we will cup, discuss and calibrate in the style that I teach my Q Courses. You will have access to a wide variety of coffee of varying degrees of quality and score.

Course Dates:

From acids to extraction, the SCA flavor wheel to triangulations, Sensory Intermediate Advanced presents the tools required to dissect coffees for flavor and evaluate them in a nuanced, careful manner, ensuring the best product makes its way to the consumer. Building a vocabulary of taste descriptors and adhering to cupping protocols, Tasters will quickly build world-class sensory skills alongside a knowledgeable and licensed Q Grader Instructor. Sensory Graduates will be prepared to contribute to quality control departments and programs, working alongside roasters, green coffee buyers and producers to evaluate and critique quality. 

Classes at the Academy of Coffee Excellence generally run from 8:00 am to 5:00 pm unless otherwise noted.

Coursework Includes: 

  • Our customized and extensive workbook and study guide
  • Academy of Coffee Excellence Coffee Passport
  • SCA Arabica Green Grading Handbook
  • Academy of Coffee Excellence Flashdrive with additional and supplemental materials
  • Coffee, baked goods, fruit, snacks and lunch each day
  • Academy of Coffee Excellence engraved cupping spoon for 4 Day attendees 

Day 1 

Review / Preview: We start each day with a review of the homework as a means of clarifying the concepts taught.

Introduction to Sensory Analysis: Sensory Analysis is a field that traverses industries. Individuals in the field of coffee tasting or cupping must employ techniques of the field of sensory analysis by nature, since any coffee must first undergo sensory analysis to be defined as “specialty”. The quality of the sensory information can affect the quality of business decisions.  Understanding the broader scope of Sensory Analysis, cuppers will be challenged to develop widely used guidelines, prepare scientific tests, and approach analyzing coffee in commonly accepted formats. Individual differences and bias are touched on in this class, but covered more in depth in advanced grading and evaluation classes.

Taste and Texture in the Context of Coffee: This segment focuses on how we experience how we experience: Sweet, Sour, Salty, Bitter and Umami. We will connect these sensations with olfactory impressions. Context comes from taking these experiences to coffees of known and varied intensities and qualities of Mouthfeel, Acidity and Bitterness.

Le Nez du Cafe and ScentONE Olfactory Training: This segment provides experiences for participants to gain familiarity with the thirty-six (36) common aromas chosen for the standardized industry tool, the Le Nez du Café kit, which represent an array of scents found in coffee’s fragrance & aroma. You will also gain familiarity with the 100 Aroma ScentONE Aroma Master kit. Using the Le Nez Du Café aroma kit for coffee and the ScontONE Aroma kit, cuppers will self-asses their ability to recognize and categorize aromas found in coffee.

SCA Cupping Form: This segment is for the attendees joining the course in progress. The SCA Cupping Form was developed specifically to score and reward quality coffees and appropriately punish defects. You will be instructed on the proper usage of this form. This knowledge is applied to tomorrow's cupping. If you have enrolled in the Intermediate Advanced 4 Day course this segment will not be repeated for you. Attendees of the 4 Day course will have the next segment instead.

Homework: There will be a brief homework assignment that you can do alone or as a group. The homework provides a recap of the days activities and sets up learning objectives for the next day.

Lunch will be provided. 

Day 2

Review / Preview: We start each day with a review of the homework as a means of clarifying the concepts taught in the previous day.

World Coffee Research Sensory Lexicon: In this segment you will learn by experiencing the WCR Sensory Lexicon. We will experience first hand ways in which it can be used both internally as a calibration tool, and externally as a public facing customer friendly educational experience. 

Comparative Cupping Origin and Process: A primary goal of this is to advance the skill of calibration among coffee tasters. Through small group cupping, discussion and a brief lecture, cuppers become familiar with coffees from the same region processed differently and the same process among various origins. This class is essential for developing skills necessary to cup coffee objectively and consistently.

Triangulation Cupping: Triangulation is a specialized skill in cupping that sharpens a cupper’s ability to differentiate coffees blindly. Triangulation is an essential skill for developing consistent and objective palate memory. We will triangle cup the six coffees from the cupping exercise.

Testing Panels and Testing Types: We will discuss what is required for effective sensory analysis testing. We will also review the different testing types that we have done and others that can be used. 

Homework: There will be a brief homework assignment that you can do alone or as a group. The homework provides a recap of the days activities and sets up learning objectives for the next day.

Lunch will be provided.  

Day 3

Review / Preview: We start each day with a review of the homework as a means of clarifying the concepts taught in the previous day. 

SCA Cupping Form and Peer Evaluation: The SCA Cupping Form was developed specifically to score and reward quality coffees and appropriately punish defects. This segment demystifies this seemingly complex form and prepares students to embrace its regular use. After an instructive lecture, students cup six coffees, score them, and calibrate with an experienced Q Instructor. Defects in coffee have known and predictable causes as well as distinct impacts on cup quality. In addition to aligning to a group, cuppers will be able to identify the defects by taste and understand where in the supply chain these defects most probably originated. This is a critical skill set for communicating and problem solving within the coffee supply chain. Open discussion and active participation is the driving force as students align on the methods and concepts used to evaluate coffee.

Triangulation Cupping: Triangulation is a specialized skill in cupping that sharpens a cupper’s ability to differentiate coffees blindly. Triangulation is an essential skill for developing consistent and objective palate memory. We will triangle cup the six coffees from the cupping exercise.

Green Coffee Grading: Evaluating green coffee is critical for numerous sectors of the coffee industry. This class combines studying and using the SCA Arabica Green Coffee Defect Handbook with hands-on exercises, to introduce coffee professionals to SCA Specialty Coffee Grading Standards. Focusing on the physical evaluation of green coffees, you will learn to use the handbook, discuss cause and effect of the identified defects, and what necessitates testing and remedies.

Organic Acids in Coffee: Organic Acids are some of the most important flavor compounds in coffee and this class introduces Tasters to four of the most prevalent organic acids found in coffee. By deepening the knowledge of the chemistry behind taste, coffee professionals can increase their repertoire of terms and descriptions when evaluating coffee. This skill will assist producers, mill staff, importers, roasters and baristas focusing their own quality-producing efforts by making the connection between organic acids and their role in the chain of quality.

Homework: There will be a brief homework assignment that you can do alone or as a group. The homework provides a recap of the days activities and sets up learning objectives for the next day. 

Lunch will be provided. 

Day 4

Review / Preview: We start each day with a review of the homework as a means of clarifying the concepts taught in the previous day.

Sensory Skills: Discriminating the basic components of taste is the first step towards successful cupping. This series of tests evaluates a taster’s ability to identify and discern 4 different taste modalities (Sweet, Sour, Salt & Bitter) and 4 different intensities (Perceptible Threshold Level, Barely Perceptible, Perceptible, Very Perceptible). Tasters are presented with sets of aqueous solutions, each containing varying levels of salt, sweet and sour and they train their palate to recognize them and to discern them in blended solutions.

Comparative Cupping World Regions: A primary goal of this is to advance the skill of calibration among coffee tasters. Through small group cupping, discussion and a brief lecture, cuppers become familiar with several different coffees from the various growing regions. This class is essential for developing skills necessary to cup coffee objectively and consistently.

Triangulation Cupping: Triangulation is a specialized skill in cupping that sharpens a cupper’s ability to differentiate coffees blindly. Triangulation is an essential skill for developing consistent and objective palate memory. We will triangle cup the six coffees from the cupping exercise.

Sample Roast Identification: Significant price and quality decisions are made based upon a coffee's sample roast. A cupper's ability to discern and know by taste if a coffee is roasted to SCA Sample Roast specifications is a critical skill. Subtle variations in the roast profile could result in an under-developed, over-developed or baked sample. This segment will help you know by taste SCA specification, under-developed, over-developed and baked.

Lunch will be provided.  

Day 4 Afternoon

Practical and Written Exams take place the afternoon of Day 4. There is a separate SCA registration, not included with this course, to take the Practical and Written Exams and upon passing, the Certificate Issuance. To register for this course's exams follow the Exam and Certificate Issuance Link.

There are up to 2 certificates available for this coursework. You may select 1 of the following 3 choices that you will find on the Exam and Certificate Issuance Link.

  • Foundation Only
  • Intermediate Only
  • Foundation + Intermediate

 

There are membership discounts available for the following affiliations:

SCA - SCAA - SCAE - NCA - NAMA - Roaster's Guild - Barista Guild - Active Q Graders.

 To become an SCA Member or to learn more about it follow this link to SCA Membership.

 


Continue Shopping or View Cart



Related Items