At a glance

• Duration: 60 minutes

• Format: Video call (Zoom, link sent on booking)

• Delivered by: John Thompson, Coffee Nexus

• Location: Online, from your office, roastery or wherever you are

• Booking: You'll receive a booking link after purchase to pick a slot

• Follow-up: Written recommendations report within 3 working days

A focused one-hour conversation with an experienced coffee consultant.

Whether you are working through a specific challenge, considering a new direction, or want an independent view on your current approach, this call gives you clear, practical input without the commitment of a larger project.

What we'll typically cover

We look at the questions that matter most to you. This may include green coffee sourcing, quality control, sensory and cupping systems, roast development, training, or operational processes. The discussion stays focused on your situation and the outcomes you want to achieve.

Common areas include:

• Roast profile development and consistency

• Green coffee sourcing and supply chain decisions

• Quality control and sensory systems

• Developing new products for your company

• Training and operational processes

The discussion always stays tightly focused on your situation and the outcomes you want.

Who this is for

Coffee businesses facing a specific decision or problem, from roast consistency and sourcing choices to quality control and training. If you want an independent view before you commit time or money, this call gives you clear, practical direction while the decision is still open. It also works well as a first conversation if you are considering a larger piece of consultancy work.

How it works

After booking, you send a short written brief outlining the issue or decision you want to discuss. On the call, we work through it together and keep the focus on the areas that matter most to you. Within three working days, you receive a written summary with clear recommendations and suggested next steps.

What you take away

You receive a concise written report tailored to your business, plus any relevant suggestions for further training, grading, product development or consultancy support if needed. The report is yours to keep and share internally.

At a Glance

• Next dates: 10 to 11 November 2026 (training) / 12 November 2026 (exam)

• SCA COURSE: GB-CSPSS2-10NOV26-GA

• Duration: 2.5 days, 20 hours

• Location: Coffee Nexus, 8 Howard Street, Edinburgh, EH3 5JP

• Prerequisite: SCA Sensory Foundation (recommended)

• Certification: SCA Sensory Skills Intermediate, 10 points toward the SCA Coffee Diploma

• Not included: SCA Learner registration fee, this is paid direct to SCA

The SCA Sensory Skills 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.

Successful completion of the Intermediate course will result in 10 points gained towards the SCA Coffee Diploma.

AST: John Thompson

NEXT DATES: Training Dates 4th, 5th, 6th August 2026 / Exam Day 6th August 2026

SCA COURSE: GB-CSPSS3-28JUL26-GA

The SCA Sensory Professional course is the advanced level of the SCA Sensory Skills pathway and is designed for those who work with sensory evaluation as a core part of their professional role. It builds on Intermediate-level skills and takes you into the methodologies used to design, run, and interpret formal sensory assessments in a commercial coffee context.

You will work with discrimination testing, descriptive analysis, and sensory panel management, developing the practical and theoretical tools needed to build consistent quality evaluation systems. The course examines sensory science in depth, including how physiological and psychological factors influence perception, and how to account for these in a structured tasting environment.

The SCA Sensory Professional course is suited to experienced coffee professionals who already use sensory skills regularly, whether in roasting, buying, quality control, or training. It is a demanding programme and assumes solid prior sensory knowledge, either through the SCA Sensory Intermediate pathway or equivalent professional experience. This course would be challenging for anyone without a strong sensory foundation.

The practical assessment takes place on the exam day and includes discrimination testing and formal cupping evaluation.

*SCA Learner registration fee is not included in the course cost

Successful completion of the Professional course will result in 25 points gained towards the SCA Coffee Diploma.

AST: John Thompson

IN PERSON NEXT DATES: November 26th & 27th 2025. Final Course to Transfer Q Certificate

Understand the New Global Standard in Coffee Quality Assessment

This two-day certified course introduces experienced cuppers to the Specialty Coffee Association’s new Coffee Value Assessment (CVA)—a globally aligned system that replaces the 2004 SCA cupping protocol. Designed for those actively engaged in sensory evaluation, including Q Arabica Graders, green buyers, roasters, and quality managers, the course provides practical training in applying the CVA framework with precision and consistency.

The CVA replaces the legacy 2004 cupping form with a structured framework grounded in sensory science. It allows professionals to describe flavour attributes consistently while aligning evaluation with real-world value in context. This shift supports more consistent communication across the supply chain and better decision-making throughout sourcing and quality control.

Participants will learn to apply the new sensory references and cupping forms that define the CVA approach. Using 15-point intensity scales, CATA (Check-All-That-Apply) lists, and hedonic scales, learners will practice both the descriptive and affective components of the system. The course includes structured cuppings, sensory exercises, and group calibration, alongside focused sessions explaining the development and use of each tool.

By the end of the course, participants will be able to apply the CVA independently and contribute to quality assessment using an internationally aligned method.

What You’ll Gain

For Q Graders

• Convert your existing Q licence across to the updated system

For Green Buyers

• Calibrate consistently across a wide range of origins and processing types

• Communicate expectations precisely with suppliers and exporters

• Align sourcing with current global protocols and scientific evaluation

For Roasters

• Evaluate green and roasted coffee using a more objective framework

• Build a common language of quality within production and sourcing teams

• Use flavour data to inform roast decisions and meet target profiles

For Quality Leads and Cuppers

• Implement a traceable and repeatable cupping protocol

• Identify specific cup attributes using a consistent method

• Provide structured, usable feedback to internal and external teams

This course is designed for those already confident using the 2004 SCA cupping form and looking to adapt to the next phase of sensory development in specialty coffee.

 AST: John Thompson