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X-ORIGINAL-URL:https://pacificcoffeeresearch.com/
X-WR-CALNAME:Pacific Coffee Research
X-WR-CALDESC:Hawaiʻi’s first coffee education & professional training center
X-WR-TIMEZONE:Pacific/Honolulu
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DTSTART:20260620T004732
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DTSTART;TZID=Pacific/Honolulu:20250618T090000
DTEND;TZID=Pacific/Honolulu:20250618T170000
DTSTAMP:20250516T022819Z
CREATED:20250516
LAST-MODIFIED:20250521
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SUMMARY:SCA Coffee Skills Program: Sensory Skills Foundation
DESCRIPTION:Sensory Skills Foundation – SCA Certificate Course\n📅 Co-hosted by ASTs Brit Horn & Eric Musil – Wednesday, June 18 9 am – 5 pm | 🕘 Full-Day Course\nThis introductory course is designed for anyone looking to develop a foundational understanding of sensory analysis in coffee. As part of the SCA Coffee Skills Program, Sensory Skills Foundation explores how we perceive flavor, aroma, and mouthfeel, and how to apply this knowledge in a coffee cupping context.\nThrough interactive tasting exercises and guided instruction, students will learn to identify key sensory attributes and begin building a sensory vocabulary. This course also introduces the core principles of the Coffee Value Assessment System (CVAS)—the SCA’s evolving framework for assessing coffee quality and value across the supply chain.\nWith the new SCA–CQI partnership, this course now serves as a stepping stone toward the Q Arabica Grader Program, including an introduction to two key forms from CQI’s updated Quality Evaluation (QE) program.\nWhether you’re a barista, roaster, green buyer, or aspiring Q Grader, this course offers practical tools and insight to help you navigate sensory evaluation with clarity and confidence.\n🌟 What You’ll Learn:\n\nDiscover Sensory Science – Learn the fundamentals of sensory evaluation through practical, interactive exercises that help you understand how we perceive taste and flavor.\nCoffee Cupping – Build a strong foundation in cupping protocols and sensory analysis, developing the skills and tools to assess coffee quality using professional terminology.\nEngage All Your Senses – Through interactive exercises, explore how gustation, olfaction, taction, and even auditory and visual cues influence sensory perception in coffee. You will get to use sensory tools including, SCA Flavor Wheel, WCR Sensory Lexicon and the Les Nez du Café Aroma kit.\nEvaluate Coffee with Confidence – Gain the tools to analyze coffee characteristics objectively and apply this knowledge in a professional setting.\n\n💡 Topics Covered:\n\nIntroduction to the Coffee Value Assessment System\nPrinciples of Sensory Science\nPhysiology & Sensory Attributes\nIdentifying Sensory Characteristics in Coffee\nSCA Coffee Cupping Protocol\nPractical Considerations for Sensory Professional Services\n\n🍴 Additional Details:\n\nThis full-day course runs from 9:00 AM – 5:00 PM.\nRegistration includes: SCA certificate cost, lunch, snacks, refreshments, and coffees.\nFinal Exam: Upon course completion, students have 21 days to take the SCA Sensory Skills Foundation written exam online.\nAllergy Note: This course includes tasting exercises with various foods and liquids, including potential allergens (dairy, nuts, wheat, etc.). While we strive to accommodate dietary needs, we cannot guarantee 100% avoidance of allergens.\n\n
URL:https://pacificcoffeeresearch.com/events/sca-sensory-skills-foundation-907-534/
ORGANIZER;CN=Pacific Coffee Research:MAILTO:info@pacificcoffeeresearch.com
LOCATION:Makalei Estates, HI
ATTACH;FMTTYPE=image/png:https://pacificcoffeeresearch.com/wp-content/uploads/Sensory-Skills.png
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