SCA Coffee Skills Program: Sensory Skills Intermediate

Sensory Skills Intermediate – SCA Certificate Course

📅 Co-hosted by ASTs Brit Horn & Eric Musil – Monday, Sept. 22 – Tuesday, Sept. 23 from 9 am – 4 pm | 🕘 2 Full-Day Course

This advanced course is ideal for coffee professionals ready to move beyond foundational sensory skills. As part of the SCA Coffee Skills Program, Sensory Skills Intermediate builds on core concepts to explore advanced sensory methodologies and the critical role of sensory analysis across the coffee value chain.

At the heart of this course is the Coffee Value Assessment System (CVAS)—the SCA’s evolving global framework for consistent, transparent coffee evaluation. Students will gain hands-on experience using both the Descriptive and Affective Forms central to the CVAS and learn to integrate these tools into cupping protocols, panel assessments, and quality control processes. The CVAS Extrinsic and Physical Forms will be introduced.

Whether you’re working in roasting, green coffee buying, QC, or if you want to receive your for the Q Grader license in 2025, this course offers the pathway, the sensory theory, and the practical application needed to evaluate coffee with objectivity and precision.

🌟 What You’ll Learn:

🔍 Apply Sensory Science – Deepen your understanding of how we perceive taste, aroma, and mouthfeel by applying analytical and affective methods rooted in sensory science.
☕ Master Cupping Protocols – Conduct structured cupping sessions using SCA CVAS forms to evaluate both objective attributes and perceived quality.
📊 Analyze with Purpose – Learn difference testing methods, triangulation protocols, and basic statistical tools to support sensory panel work and data-informed decision making.
🧠 Build a Sensory Program – Explore the structure and function of a calibrated sensory panel, and how to stage effective testing sessions in a professional context.

💡 Topics Covered:

• Application of the Coffee Value Assessment System (CVAS) and use of forms.

• Sensory Test Methods (Difference, Affective, and Descriptive)

• Flavor Physiology, Psychology & Perception

• Triangulation and In/Out Testing

• Designing and Managing Sensory Panels

🍴 Additional Details:

• Runs from 9:00 AM – 4:00 PM over two full days

• Registration includes: SCA certificate fee, lunch, snacks, refreshments, and all materials.

• Final Assessment: Includes a 60-minute practical exam and online written exam (completed within 21 days of course)

• Allergy Note: This course includes tastings of various foods and liquids. While we aim to accommodate dietary needs, full allergen exclusion cannot be guaranteed

Please read the full course description here or learn more about the entire SCA Coffee Skills Program on their website.

Pacific Coffee Research offers CSP certification courses in 5 modules on a semi-regular basis, with Introduction to Coffee, Sensory Skills, and Green Coffee available year-round.

Have questions? Feel free to send us an email!

Workshop Cancellation Policy

We understand that plans can change, and we strive to be as accommodating as possible. However, due to the preparation required for each workshop, materials procurement, and class size minimums, the following cancellation policy applies:

• For  cancellations with at least 72 hours’ notice, participants are eligible for a 50% credit of the workshop fee. This credit may be applied toward any future workshop within 12 months of the original workshop date.

• For cancellations with less than 24 hours’ notice, no credit or refund will be provided.