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SCA SENSORY CURRICULUM

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SCA SENSORY SKILLS - FOUNDATION

1. General Information

Course Length: Minimum 7 hours
Prerequisites: None; Introduction to Coffee recommended

Course Format: Available in person, by distance learning, or as a combination of both

Written Exam Information:

  • Total Number of Questions on Online Written Exam: 25 questions

  • Total Time Allowed for Online Written Exam: 27 minutes

  • Passing Score (Online Written Exam): 60%

Practical Exam Information:

  • This Foundation course does not include a practical exam. Practical objectives are assessed through class activities, and your trainer completes a CSP Course Skills Report recording your competency, which you keep and which prepares you for the Intermediate course.

2. Course Description

The Sensory Skills Foundation course explores the essentials of sensory assessment in a practical and interactive way. It looks at how we perceive what we taste, and how to apply that knowledge when evaluating a coffee's characteristics. Learners gain hands-on experience identifying a range of sensory attributes and cupping coffees using both the SCA Descriptive and Affective Assessments, following the Coffee Value Assessment Protocol.

3. Written Exam Questions Distribution by Topic

1.01 SENSORY ASSESSMENT OVERVIEW

  1. Defining Sensory Assessment

  2. The Three Sensory Test Methods

1.02 PHYSIOLOGY AND SENSORY ATTRIBUTES

  1. Human Physiology and the Senses

  2. Basic Tastes

1.03 IDENTIFYING SENSORY CHARACTERISTICS IN COFFEE

  1. Acidity, Bitterness and Mouthfeel in Coffee

  2. The Coffee Taster's Flavor Wheel and the WCR Sensory Lexicon

1.04 CUPPING PROTOCOL

  1. The SCA Cupping Methodology

  2. The SCA Coffee Value Assessment Protocol, including the SCA Descriptive and Affective Assessments

  3. Core Sensory Equipment and the Cupping Room

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SCA SENSORY SKILLS - INTERMEDIATE

1. General Information

Course Length: Minimum 14 hours including practical exam
Prerequisites: None; Introduction to Coffee, Sensory Skills Foundation and Green Coffee Foundation recommended

Written Exam Information:

  • Total Number of Questions on Online Written Exam: 35 questions

  • Total Time Allowed for Online Written Exam: 37 minutes

  • Passing Score (Online Written Exam): 70%

Practical Exam Information:

  • Total Time Allowed for Practical Exam: 60 minutes

  • Passing Score (Practical Exam): 70% = 37 points correct / 53 total exam points

2. Course Description

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. The course covers a wide range of topics: the physiology of taste and aroma; the three 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 the WCR Sensory Lexicon; and the implementation of a sensory program or panel.

3. Written Exam Questions Distribution by Topic

2.01 SENSORY ASSESSMENT OVERVIEW

  1. Introduction to Sensory Assessment

  2. The Three Sensory Test Methods

  3. Sensory Assessment in the Coffee Industry

2.02 PHYSIOLOGY AND SENSORY ATTRIBUTES

  1. Human Physiology and the Senses

  2. Neurology, Psychology and Sensory Perception

  3. Basic Tastes

  4. Taste and Aroma in Flavor Perception

  5. Common Mouthfeel Sensations

  6. Impact of the Value Chain on Flavor

  7. Evaluating Sensory Qualities in Coffee

2.03 DIFFERENCE TESTING AND TRIANGULATIONS

  1. Overview of Difference Testing and Triangulations

  2. Common Applications for Triangulation Testing

  3. Triangulation Testing Protocols

  4. Triangulation Test Statistics

  5. Alternative Methods for Difference Testing

2.04 CUPPING SESSION OPERATIONS

  1. Overview of Coffee Cupping

  2. Key Terms in the SCA Cupping Protocol

  3. Terminology on the SCA Descriptive Form

  4. SCA Descriptive Assessment

  5. Terminology on the SCA Affective Form

  6. SCA Affective Assessment

2.05 CUPPING PROTOCOL AND FORMS IN USE

  1. Non-SCA Cupping Forms

  2. Importance of Standardized Cupping Protocols

2.06 SETTING UP A SENSORY PROGRAM

  1. Definition and Purpose of a Sensory Descriptive Panel

  2. Advantages of a Sensory Panel Over a Single Taster

  3. Staging a Tasting Session

  4. Venue Requirements for Successful Sensory Assessment

  5. Sensory Assessment Best Practices

2.07 SETTING UP A SENSORY PANEL

  1. Panel and Test Selection

  2. Sensory Panel Proposals

  3. Panelist Screening

  4. Sensory Panel Training

  5. Sensory Performance Testing and Calibration

  6. Applications in Business

2.08IN/OUT TESTSS

  1. In/Out Test Definition and Purpose

  2. Steps of the In/Out Test

2.09 ANALYTICAL TESTS

  1. Analytical Testing

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SCA SENSORY SKILLS - PROFESSIONAL

1. General Information

Course Length: Minimum 21 hours
Prerequisites: Sensory Skills Intermediate.
Roasting Intermediate and Green Coffee Intermediate highly recommended.

Written Exam Information:

  • Total Number of Questions on Online Written Exam: 40 questions

  • Total Time Allowed for Online Written Exam: 42 minutes

  • Passing Score (Online Written Exam): 80%

Practical Exam Information:

  • Total Time Allowed for Practical Exam: 140 minutes

  • Passing Score: 80% = 56 points correct / 70 total exam points

2. Course Description

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.

3. Written Exam Questions Distribution by Topic

3.01 SENSORY ASSESSMENT OVERVIEW

Sensory Assessment Review

Sensory Assessment in the Coffee Industry

3.02 PHYSIOLOGY AND SENSORY ATTRIBUTES

Chain of Sensory Perception

Sensation and Perception

Impact of Stimuli Interactions on Perception

Thresholds and Sensitivity

Four Types of Thresholds

3.03 BIAS AND ERROR

Psychologically Based Biases

Influence of Personality and Attitude

Mitigation of Bias in Sensory Assessment

3.04 COFFEE TASTER'S FLAVOR WHEEL AND WCR LEXICON

WCR Lexicon and Flavor Wheel Taxonomy

Development of the WCR Lexicon and the Coffee Taster's Flavor Wheel

Applying the WCR Lexicon and the Flavor Wheel

3.05 GUSTATORY ATTRIBUTES IN COFFEE

Ranking Acidity and Bitterness Intensity

Ranking Sweetness Intensity

Applied to Coffee

3.06 MOUTHFEEL IN COFFEE

Mouthfeel

3.07 ASSESSING ATTRIBUTES IN COFFEE

Perceptions of Attributes

SCA Affective Assessment

Defects, Staling, and Roasting Problems

3.08 SENSORY DESCRIPTIVE PROFILING

Sensory Descriptive Profiling Basics

Sensory Descriptive Methods

Analyzing Data and Interpreting Results

3.09 CUPPING AND SCA PROTOCOL

Cupping Methodology Review

Processing Considerations with Cupping

SCA Descriptive Assessment

3.10 SENSORY PANELS AND CALIBRATION APPLIED

Setting Up a Sensory Panel in a Business

Preparing a Training Program

Sensory Panel Performance Check and Calibration

Health and Welfare of Panel Members

3.11 SHELF LIFE, CONSUMER TESTING AND NEW PRODUCT DEVELOPMENT

Determining Shelf Life

Consumer Testing

New Product Development

Plan for Sensory Testing Design

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Updated to the SCA Sensory Skills pack (20 Feb 2026)

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