ERHAN DIZBAY | SCA Sensory Skills | Specialty Coffee Association Authorized Trainer Berlin

Specialty Coffee Association
Sensory Skills
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SCA Sensory Skills

Sensory Skills courses cover concepts and skills relevant to the evaluation of coffee and related products. The content of these interactive courses includes sensory science, industry-specific protocols, common sensory attributes of coffee, physiological sensory training, implementation of sensory programs, consumer testing design, application in business, and more.

Foundation

The SCA Sensory Skills Foundation enables the student to recognize the core concepts of sensory analysis and explain how and why professionals use it in the coffee industry. The primary focus is describing and discriminating aroma, taste, and body in coffees. Students are introduced to the SCA cupping protocol and focus on the qualitative dimension of coffee. Practical exams are suited for new cuppers preparing to enter the Q program.

Course Lenght: 7-8 Hours/ 1 Day
Prerequisites: None; Introduction to Coffee recommended

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Intermediate

The SCA Sensory Skills Intermediate enables the student to apply core concepts of sensory science to analyze aroma, taste, and body in coffee. Students will be introduced to various testing methods including triangulation and will progress in their calibration with the SCA cupping form. Students will apply basic requirements for developing a sensory program for their business. Practical exams are suited for experienced cuppers preparing to enter the Q program.

Course Lenght: 7-8 Hours/ 1 Day
Prerequisites: Introduction to Coffee & Sensory Skills Foundation recommended

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Professional

The Brewing Professional course builds upon the concepts and skills introduced in the Brewing Intermediate course. Learners take a deeper and more scientific look at the Essential Elements of Good Brewing, what happens when brewing parameters are manipulated, and how to master navigation of the coffee brewing control chart. Learners will gain a deeper understanding of water and its impact on brewing, specifically utilizing the ideals of aim, measure, and treatment. The most powerful tools that a professional brewer possesses is an analytical mind and the ability to process and manipulate a multitude of changing variables. These variables help the brewer to understand how best to interpret the information and then offer a solution or opinion that will improve the coffee quality, service, and delivery for their clients. 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.

Course Lenght: 21-24 Hours/ Days

Prerequisites: Introduction to Coffee & Brewing Foundation recommended

Brewing Intermediate mandatory

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