Courses & Community

This Cup Taster competition update shared an experience of tasting under time pressure. Triangle tests called on participants’ concentration, sensory recognition and accuracy as they worked to identify differences between cups.

Our UAC Cup Taster 2026 results celebrated Nataporn Charoenpipatpimpa as Champion, จิรายุทธ อุ่นคำ as Runner-Up and วาสนา เฮงรักษา in third place. Their performances gave us a way to discuss both sensory accuracy and decision-making under pressure.

Day 5 of the Laos Q Grader course focused on assessment and calibration. The recap records a second olfactory attempt, triangulation and roast identification, alongside discussion of differences between baked, scorched, dark and light roast examples.

Robusta green grading, flavour references, aroma training and triangulation brought physical assessment and sensory calibration together on Day 3 of our Q Grader course in Laos.

The fourth-day recap from our Q Grader course in Laos looked at consistency. Four coffees were presented three times in random order, giving the group a way to compare their observations across repeated samples.

Washed Arabica green grading and a second calibration round helped students connect physical assessment with coffee value on Day 2 of our Q Grader course in Laos.

SCA Sensory Skills Foundation and Green Coffee Foundation in Kathmandu, exploring taste, calibration, processing and green coffee quality in November 2025.

Celebrating our learners’ SCA Intermediate and Professional achievements in Barista Skills, Brewing, Sensory Skills and Roasting from February to April 2025.

Coffee processing, species, aromas and flavour were part of our sensory lesson with the Doi Kaew community learning centre in Chiang Mai.

A first-day SCA Sensory classroom memory in Bangkok, exploring aromas and flavours with practical aroma-kit work.

A November 2023 Sensory Workshop memory, with aroma and tasting practice around the classroom table.

Photographs from our three-hour Sensory Workshop held on 14 October 2023, including practical work with aroma vials.

A January 2023 update celebrated late-year achievements in Roasting, Sensory and Barista Skills as certificate processing resumed after the holidays.

An August 2022 class album from Espresso Academy Laos records SCA Sensory learning, from taste and aroma to cupping comparisons.

A December 2021 tasting and cupping exercise puts aroma identification at the centre, with sample vials and reference materials on the practice table.

A November 2021 SCA Sensory Skills class combines aroma learning with a lighthearted pastry break, captured in the original classroom photographs.

A November 2021 classroom photograph captures close attention to coffee aromas during small-group cupping practice.

An October 2021 sensory practice photograph shows red glasses used with the aim of reducing colour bias when scoring coffee.

A September 2021 SCA Sensory Skills Intermediate update from Bangkok explores tasting, perception, cupping practice and sensory panels.

A February 2021 glimpse of SCA Sensory Intermediate practice and examination in Bangkok, connecting perception, cupping and sensory work in a business.