SCA Sensory Intermediate: Practice, Comparison and Calibration

Our SCA Sensory Skills Intermediate class explored coffee evaluation through aroma recognition, basic tastes and practical comparison. Learners examined sweetness, acidity, bitterness, body, aftertaste and overall balance in the cup.

Cupping coffees with different characteristics gave the group a way to practise description. Finding clear vocabulary and discussing sensory experiences supported more consistent communication and calibration.

The class emphasised practice, repetition and memory building. Each sample offered another opportunity to observe carefully, compare perceptions and develop confidence in a structured approach to coffee quality.

Thank you to our students for their curiosity and participation. The original album below preserves the sensory exercises and conversations that made this class a shared learning experience.