SCA Sensory Skills
SCA Coffee Skills Program (Professional Certification Courses)
HK Awards
Happy Learning @Reyach Coffee Roastery

SCA Sensory Skills

The newly released Sensory Skills Curriculum v3.0
The Sensory Skills Curriculum has been updated to include Coffee Value Assessment protocols and tools. The course now emphasizes key concepts from sensory science and incorporates cupping with the CVA Protocol and SCA Descriptive and Affective Forms.

SCA Sensory Skills

Sensory Skills Foundation

The Sensory Skills Foundation course explores the essentials of sensory assessment in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating a coffee’s characteristics. Learners will gain practical experience identifying a variety of sensory attributes and cupping coffees using both the SCA Descriptive and Affective Assessments.
  1. Sensory Assessment Overview
  2. Physiology and Sensory Attributes
  3. Identifying Sensory 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.
  • AST Trainer Student ratio: 1:6 (max)
  • Tuition fee: HK$2,800 (SCA fee included)
> Please visit Timetable for our schedule
> Knowing your Trainers

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 sensory science. This course covers a wide range of topics: the physiology of taste and aroma, the types of sensory test methods and their applications, the operation of a cupping session, the diversity of coffee attributes, the use of the Coffee Taster’s Flavor Wheel and WCR Sensory Lexicon, and the implementation of a sensory program or panel.
  1. Sensory Assessment Overview
  2. Physiology and Sensory Attributes
  3. Difference testing and Triangulations
  4. Cupping Session Operations
  5. Cupping Protocol and Forms in Use
  6. Setting Up a Sensory Program
  7. Setting Up a Sensory Panel
  8. In/Out 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.
  • AST Trainer Student ratio: 1:6 (max)
  • Tuition fee: HK$6,000 (SCA fee included)
> Please visit Timetable for our schedule
> Knowing your Trainers

Sensory Skills Professional

The Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for managerial job functions in the sensory assessment of coffee and related products. In this interactive course, learners gain alignment with coffee industry standards and sensory science best practices, explore the implementation of sensory assessment in a coffee business, identify and evaluate qualities in specialty green coffee, and demonstrate how to accurately measure and describe coffee beverage characteristics. Participants will learn how to generate repeatable and methodical sensory measurements of coffee, along with interpretation of those results. A written exam tests professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.
  1. Sensory Assessment Overview
  2. Physiology and Sensory Attributes
  3. Bias and Error
  4. Coffee Taster’s Flavor Wheel and WCR Lexicon
  5. Gustatory Attributes in Coffee
  6. Mouthfeel in Coffee
  7. Assessing Attributes in Coffee
  8. Sensory Descriptive Profiling
  9. Cupping and SCA Protocol
  10. Sensory Panels and Calibration Applied
  11. Application – Shelf Life, Consumer Testing, New Product Development
The course is globally accredited via the Specialty Coffee Association (SCA).
  • Specialty Coffee Association Curriculum.
  • Online written exam to be done within 21 days.
  • 20 hours including practical exam.
  • AST Trainer Student ratio: 1:6 (max)
  • Tuition fee: HK$8,000 (SCA fee included)
> Please visit Timetable for our schedule
> Knowing your Trainers


SCA Skills Diploma
SCA Café DiplomaSCA Roastery Diploma
SCA Sustainable Coffee DiplomaSCA Coffee Trade Diploma

Coffee Skills Program
Introduction to CoffeeBrewingBarista Skills
Green CoffeeRoastingSensory Skills

Coffee Value Assessment
CVA for Cuppers
Coffee Sustainability Program
Coffee Sustainability
Coffee Technicians Program
Water & Preventive MaintenanceHydraulicsElectrical
Please visit -Timetable- for our schedule.

Our regular classes are conducted in Cantonese.
For 1:1, 1:2, Mandarin classes. Contact us for a quote.
Whatsapp: +852 95000811
email: moc.eeffochcayernull@sc