NEXT DATES: Training Dates 28th and 29th July 2026 / Exam Day 30th July 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
NEXT DATES: Training Dates 28th and 29th July 2026 / Exam Day 30th July 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
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