SCA Sensory Skills

SCA Coffee Skills Program (Professional Certification Courses)

Sensory Skills Foundation

The Sensory Skills Foundation course explores the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.
  1. Theoretical Principal
  2. Physiology and Sensory Attributes
  3. Identifying Sensorial Characteristics in Coffee
  4. Cupping Protocol
The course is globally accredited via the Specialty Coffee Association (SCA).
  • Specialty Coffee Association Curriculum.
  • 7 hours including CSP Course skills report.
  • Online written exam to be done within 21 days.
  • Class size: 2-6
  • 5 points towards your SCA Coffee Diploma.
  • Tuition fee: HK$2,100 (SCA exam fee included)
Please visit Timetable for our schedule.

Sensory Skills Intermediate

The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science. This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.
  1. Sensory Overview
  2. Physiology and Sensory Attributes
  3. Triangular Testing
  4. Cupping Session Operations
  5. Cupping Forms in Use
  6. Setting Up a Sensory Program
  7. Setting Up a Sensory Panel
  8. In/Out Tests vs Descriptive Tests
  9. Analytical Tests
The course is globally accredited via the Specialty Coffee Association (SCA).
  • Specialty Coffee Association Curriculum.
  • 12 hours including practical exam.
  • Online written exam to be done within 21 days.
  • Class size: 2-4
  • 10 points towards your SCA Coffee Diploma.
  • Tuition fee: HK$6,800 (SCA exam fee included)
  • Bundle Discount: HK$8,400 (Foundation + Intermediate)
Please visit Timetable for our schedule.

Sensory Professional

To align the student with industry coffee and sensory standards. To prepare them for running sensory evaluation in a coffee business. To acquire the skills required to start identifying and evaluating qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results.
  1. How We Perceive, Analyze and Interpret – Generalities and Review
  2. Physiology and Sensory Attributes
  3. Detecting Sensory Positive Qualities in Coffee
  4. Detecting Low Sensorial Qualities in Coffee – Defect and Taint
  5. Coffee Profiling – Descriptive vs Qualitative Analysis
  6. Running A Cupping Session and Tasting the Diversity of Coffee
  7. Sensory Panel and Calibration
  8. Cultivating a Professional Sensory Facility
  9. Application – Shelf Life, Consumer Testing, NPD
The course is globally accredited via the Specialty Coffee Association (SCA).
  • Specialty Coffee Association Curriculum.
  • 20 hours including written & practical exam.
  • Class size: 2-4
  • 25 points towards your SCA Coffee Diploma.
  • Tuition fee: HK$8,300 (SCA exam fee included)
Please visit Timetable for our schedule.

other courses


Please visit -Timetable- for our schedule.
A special time schedule for the SCA class can be arranged for a party of 2+.
Professional level courses and any courses in English or Mandarin.
Please contact us to make arrangements.