We are experienced coffee consultants who enjoy making coffee taste great. You can count on our advice, innovation, testing and SCA training to achieve your goals.
Based in the heart of Edinburgh’s historic New Town since 2009 we work with clients spanning the coffee world.
Our mission is to improve quality, to support sustainable solutions, and create access to high quality services for everyone through our coffee training, testing and consulting services.
SCA Courses
The professional coffee training programmes run by Coffee Nexus help people develop their skills and realise their potential.
Coffee Consultancy
Whether you are a start up or are looking for advice on your current business we will take time to listen, understand, and offer unique, confidential solutions.
Product Development
Developing and launching new, innovative products that speak to customers is central to the success of all coffee businesses. We can manage your new product development from inception to release.
Product Testing
Our coffee quality assurance services support the full value chain, covering all elements from green coffee pre-purchase, through roasting to finished coffee products on shelf. Our expertise can confidentially monitor your products to ensure they achieve the highest levels of product performance and consistency.
We work on projects from farm level through to roasting and retail.
Our founder John, is a Head Judge for the Cup of Excellence, has developed education curriculum content for SCA, and is a dual certified Q Arabica and Robusta Grader
We have been teaching certified SCA coffee courses for over a decade.
SCA’s coffee skills programme is an ideal way to gain comprehensive combined theoretical and practical skills across a range of subject fields.
NEXT DATES: Training Dates 10th & 11th November 2026 / Exam Day 12th November 2026
SCA COURSE: GB-CSPSS2-10NOV26-GA
The SCA Sensory Intermediate course will give you a deeper understanding of sensory evaluation and how to apply it consistently and accurately in a work context. You will explore the science behind taste and aroma perception, how to identify and describe sensory attributes with greater precision, and how to use structured evaluation methods to assess coffee quality.
You will learn how to apply the SCA cupping protocol at an intermediate level, work with elements of the CVA (Coffee Value Assessment), and develop the vocabulary and technique needed to communicate your evaluations clearly and reliably.
An introduction to triangulation protocols and other assessment methods that can be analysed statistically is also covered.
The SCA Sensory Intermediate course is ideal for coffee professionals who have completed the Sensory Foundation course and want to deepen their practical tasting skills. Anyone with regular cupping experience and a solid grounding in sensory evaluation will also find it valuable.
The practical assessment takes place on the third day of the course and covers cupping evaluations and taste/aroma sensory identification.
*SCA Learner registration fee is not included in the course cost
Successful completion of the Intermediate course will result in 10 points gained towards the SCA Coffee Diploma.
AST: John Thompson