Specialty Coffee Association
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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.
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
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
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
Meet The Trainer
A. Erhan Dizbay
2nd Place National Barista Championship 2022
World Barista Championship Competitor Melbourne2022
Semi Finalist at National Aeropress Championship 2022
Semi Finalist at National Cup Tasters Championship 2022
2nd Place National Barista Championship 2021
2nd Place National Barista Championship 2020
2nd Place NNBK Barista Championship 2019
3th Best Coffee Bar Dutch Hospitalty Award 2018
1st Best Coffee Bar of the State Dutch Hospitalty Award 2018
1st Best Coffee Bar in a Hotel HDutch Hospitalty Award 2018
Top 5 Entree Best Barista Competition of the Netherlands 2018
1st place North Netherlands Barista Championship 2017-2018
40’th place Dutch Hospitalty Award 2018
4th place National Barista Championship 2015