SCA Sensory Skills (Foundation / Intermediate / Professional)

Our college is the only SCA Premier Training Campus in Hong Kong, which means that the teaching environment and equipment have been approved by the standards. The European Specialty Coffee Association (SCA) has launched the new SCA Skills Diploma to further recognize professional work skills in the coffee industry and provide in-depth knowledge and practical experience so that students can quickly adapt to the employment environment. The four new diplomas include SCA Café Diploma, SCA Roastery Diploma, SCA Sustainable Coffee Diploma, and SCA Coffee Trade Diploma, which require taking specified courses in seven major subjects.

Since April 2024, SCA has upgraded to the new Sensory Skills v3.0. After a comprehensive update, the course will include coffee value assessment protocols and corresponding tools, focusing on the key concepts of sensory science, and combining cupping, CVA protocols, SCA descriptions and emotional cupping tables to provide students with a more comprehensive and in-depth learning experience.

🌈 Course Features

• Use the new SCA standard CVA (Coffee Value Assessment) form for cupping scoring
• Private classes or online courses
• https://www.tasse-coffee.com/pages/sca-咖啡私人班
• One-on-one teaching of online courses, learning materials will be sent in the form of Shun Feng to pay before class.
• Must be read level by level unless relevant Foundation of completion and/or proof of Intermediate are presented
• Taught in Cantonese, contact us if you need to teach in other languages

🌈 Promotion in progress

• Offer for two people: each person will be reduced by $100, and the offer will be automatically applied after being added to the shopping cart.
  
• MemberDiscount: Those who have enrolled in any of Tasse Coffee’s coursesMemberEnjoy an additional $100 discount per person
• Foundation+Intermediate Private Classdiscount:$500 off, that is $10,400
• Foundation+Intermediate+Professional private class discount: $1,000 off, that is, $19,700
• The price includes all classroom learning materials, SCA administrative fees, examination and certification fees. Students need to pay the SCA course registration fee separately.  Each courseUSD$50

🌈 Teacher-student ratio

• Group Course 1:4    (Foundation only) 
• 7 hours/2-person shift
• Online courses 1:1    (Foundation only) 
• 7 hours
• Private lessons 1:1 or 1:2
• Foundation 7
• Intermediate 14 hours
• Professional 21 Small Time

🌈 Course content

/ Foundation /
The Sensory Foundation course explores the sensory factors that are integral to evaluating coffee in a hands-on and interactive way. The course takes a deep dive into the way we perceive taste and teaches participants how to use this knowledge to assess the characteristics of coffee. Participants will have the opportunity to identify various sensory attributes through practical experience and learn to use the SCA descriptive and affective cupping assessment methods. This will provide participants with a rich learning experience and allow them to become more confident in conducting coffee assessments.

• Sensory Evaluation Overview
• Physiological and sensory properties
• Identifying sensory characteristics in coffee
• Cupping Standards

/ Intermediate /
Sensory Intermediate builds on the concepts and skills introduced in Foundation and is ideal for students who already have cupping experience and want to further develop their sensory skills and expand their knowledge of sensory science. The course covers a wide range of topics, providing participants with a deeper learning experience and a deeper understanding and application of sensory skills.

• Sensory Evaluation Overview
• Physiological and sensory properties
• Difference test and triangulation test
• Cupping related tasks
• Cupping Standards and Related Forms
• Building a sensory curriculum
• Establishing a sensory evaluation panel
• In/Out Test
• Analytical Testing

/ Professional /
The content of the Sensory Professional course builds on the concepts and skills introduced in the Intermediate course and is designed to help students more effectively manage their functions when performing sensory evaluation of coffee and related products. This interactive course provides a platform for participants to further enhance their understanding of coffee industry standards and sensory science best practices, and delve into the context of sensory evaluation in the coffee industry, identifying and evaluating the quality of specialty green coffee beans, and how to accurately measure and describe the characteristics of coffee beverages. Participants will learn how to generate repeatable and systematic coffee sensory measurement data and interpret the relevant results.

• Sensory Evaluation Overview
• Physiology and sensory properties
• Bias and Error
• The Coffee Taster's Flavor Wheel and the WCR Dictionary
• Taste Attributes in Coffee
• The taste of coffee
• Evaluating properties in coffee
• Sensory Descriptive Analysis
• Cupping and SCA Standards
• Sensory Evaluation Panel and Calibration Application
• Application expiration dates, consumer testing, new product development