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.
  • AST Trainer Student ratio: 1:6 (max)
  • 5 points towards your SCA Coffee Diploma.
  • Tuition fee: HK$2,400 (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.
  • AST Trainer Student ratio: 1:6 (max)
  • 10 points towards your SCA Coffee Diploma.
  • Tuition fee: HK$7,300 (SCA exam fee included)
  • Bundle Discount: HK$9,100 (Foundation + Intermediate)
>Please visit Timetable for our schedule.

Sensory 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 evaluation of coffee and related products. In this interactive course, learners gain alignment with industry coffee and sensory standards; learn about the implementation of sensory evaluation in a coffee business; acquire the skills required to start identifying and evaluating 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 Overview
  2. Bias and Error
  3. SCA Flavor Wheel and WCR Lexicon
  4. Gustatory Attributes in Coffee
  5. Mouthfeel in Coffee
  6. Positive and Negative Attributes in Coffee
  7. Sensory Descriptive Profiling
  8. Applying SCA Cupping Protocol
  9. Sensory Panels and Calibration Applied
  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)
  • 25 points towards your SCA Coffee Diploma.
  • Tuition fee: HK$8,800 (SCA exam fee included)
Please visit Timetable for our schedule.

other courses


Please visit -Timetable- for our schedule.