Sensory Intermediate Certificate Only

This 2-Day course is taught by a licensed Q Grader Instructor. 

This 2 Day course is the SCA Sensory Intermediate Certificate where you will work with concepts and principles of Sensory Analysis particularly but coffee generally. To work with the Sensory Analysis principles and also great depth of the Sensory Analysis of coffee, please consider registering for the 4-Day Foundation Intermediate Advanced Course linked here. 

The Academy of Coffee Excellence's SCA Sensory Intermediate Certificate provides the beginning of a 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.  

  • The SCA Intermediate written and practical exams will be available at the completion of your course.
  • There is a separate SCA Exam and Certificate Issuance Fee that is not included in the course registration.

To register for the 4-Day Sensory Intermediate + Advanced Sensory Training instead of the 2-Day Sensory Intermediate Only, CLICK HERE

Course Dates:

From acids to extraction, the SCA flavor wheel to triangulations, Sensory Intermediate 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
  • Academy of Coffee Excellence Flashdrive with additional and supplemental materials
  • Coffee, baked goods, fruit, snacks and lunch each day 

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 2 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 is a certificate available for this coursework. You may select Intermediate Only from the choices that you will find on the Exam and Certificate Issuance Link

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.

 


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