SCA FOUNDATION SENSORY SKILLS

This entry-level course is perfect for anyone who loves coffee, wants to develop their understanding of flavour, or is considering a career within the coffee industry.

Developed by the Specialty Coffee Association (SCA) as part of the Coffee Skills Program and delivered by our highly qualified Authorised SCA Trainers (ASTs), this course introduces participants to the essential sensory skills required to understand, describe and evaluate coffee using modern sensory practices.

This course can be completed with or without certification.

Throughout this one-day session, participants will explore how humans perceive flavour through the interaction of taste, aroma, texture and sensory experience. Through guided practical exercises, participants will build confidence in identifying key sensory characteristics, developing a shared language for coffee evaluation, and understanding how coffee quality is assessed.

The course introduces the principles behind the SCA Coffee Value Assessment (CVA) approach, including how sensory evaluation considers multiple aspects of coffee beyond traditional scoring, helping participants develop a more complete understanding of coffee quality, characteristics and value.

The content covered will include:

• Understanding sensory perception and how we experience flavour
• The role of physiology, neurology and psychology in tasting
• The five basic tastes and their relationship with coffee flavour perception
• Understanding aroma, flavour, acidity, bitterness, sweetness and mouthfeel
• Developing sensory vocabulary and descriptive language
• Introduction to the SCA Flavour Wheel and how it supports coffee evaluation
• Exploring coffee quality through the principles of the SCA Coffee Value Assessment (CVA)
• Understanding the difference between descriptive and affective sensory evaluation
• Sensory calibration exercises to develop consistency and confidence
• Introduction to structured coffee evaluation and cupping practices

Skill Level

Entry Level – No previous coffee experience required

This course is suitable for coffee enthusiasts, hospitality professionals, baristas, and anyone looking to develop a stronger understanding of coffee flavour and quality.

Course Length

7 hours

Timing

10:00 AM – 17:00 PM

Assessment

Practical Assessment

A practical assessment is completed during the course. This is a supportive, skills-based evaluation designed to assess how confidently participants can apply the sensory techniques covered throughout the session.

Theory Assessment

A short online multiple-choice exam is completed after the course in the participant’s own time.

• 25 questions
• 27 minutes duration
• 60% pass mark required

Certification Requirements

To gain certification for this course, participants must be 18 years or over.

If you have any questions or queries, please get in touch with:

sarah@bailiescoffee.com