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