Our upcoming SCA Courses
Courses cover everything from learning the basics surrounding coffee, all the way to how to set up and run your own roastery.
SCA Sensory Professional
The SCA Sensory Professional course will give you an advanced understanding of sensory evaluation and how to apply it rigorously in a professional coffee context. You will explore discrimination testing methods, descriptive analysis frameworks, and how to design sensory assessments that produce consistent, reliable results across a team or organisation.
You will learn how physiological and psychological factors influence sensory perception, and how to account for these when building quality evaluation systems. Sensory panel management, formal cupping protocols, and the practical application of sensory science to commercial decision-making are also covered.
The SCA Sensory Professional course is ideal for experienced coffee professionals who use sensory evaluation as a core part of their work, whether in roasting, green buying, quality control, or training. It builds well on the Sensory Intermediate course, though anyone with strong practical sensory experience will find it valuable.
This course would be challenging for anyone without a solid sensory foundation.
The practical assessment takes place on the exam day and covers discrimination testing and formal cupping evaluation.
Book Now at: https://www.coffeenexus.co.uk/shop/p/sca-sensory-professional
SCA Roasting Intermediate
The SCA Roasting Intermediate course will give you a more in-depth understanding of the roasting process and how different methods of heat transfer affect the roast. You will explore how adapting roast profiles leads to sensory differences, even when applied to the same coffee, and how to repeat these decisions in production roasting.
You will learn about the physical and chemical changes that beans undergo during roasting, and how thermodynamics plays a role in what happens inside the drum. Sample roasting, roast colour and its relationship to the profile, and aspects of daily roastery management are also covered.
The SCA Roasting Intermediate course is ideal for roasters who roast regularly and are confident in their skills. It builds well on the Foundation course, though anyone with solid hands-on roasting experience will find it valuable
This course would be challenging for anyone new to roasting.
The practical assessment takes place during the course and covers roasting and cupping tests.
Book Now at: https://www.coffeenexus.co.uk/shop/p/sca-roasting-intermediate
SCA Sensory Intermediate
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.
Book Now: https://www.coffeenexus.co.uk/shop/p/sca-sensory-intermediate
SCA Green Coffee Intermediate
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SCA Sensory Skills Intermediate
Thursday 29th August 2023 -
Friday 13th Sepember 2023
Take your sensory skills and technical knowledge of tasting coffee onto the next level with this SCA certified course. With subject matter including the SCA cupping form, quality assurance and sensory physiology as well as lots of cupping it’s an excellent course for those where sensory is a key part of your job.
Cost: £640 - includes certification.
Dates: 29th August, 12th and 13th September
Location: A mixture of online and in person.
Length: 18 hours.
Exam: We cover all the content covered in the on-line exam and host the practical exam.
Pre-requisites: None.
CSP Points: 10
This course is perfect for people who manage quality control in their coffee business and anyone looking to improve their technical knowledge of cupping skills.
The course starts with an on-line session to meet the group and to introduce key topics to be covered during the in-person session. Learning assignments will be set during this session in advance of meeting in person.
The two days cover the module curriculum and testing. Taste sensitivity testing and aroma recognition form the foundations of the practical sessions which build on these skills to define how we use sensory forms to differentiate different levels of coffee quality. This includes use of the SCA cupping form.
This module is a pre-requisite for anyone planning to sit the Sensory Skills Professional course and is an excellent primer for sensory work covered in the Green Coffee and Roasting professional level CSP modules where sensory skills form a core element of the practical assessment.