Sensory Skills Module

Foundation | Intermediate | Professional

Course Overview

The Sensory Skills module in the Specialty Coffee Association (SCA) Coffee Skills Program trains learners in the evaluation and interpretation of coffee through structured sensory analysis. From taste perception and aroma recognition to cupping protocols and panel calibration, this module supports both entry-level and advanced professionals in quality control, product development, and coffee evaluation.

Foundation Level

Duration: Minimum 7 hours

Assessment: Written Exam (60%)

Points Toward SCA Diploma: 5 points

Recommended Prerequisite: Introduction to Coffee

Learning Focus:

This course introduces the basic principles of sensory science and cupping, focusing on human taste and aroma perception as it relates to coffee.

Detailed Topics:

• Principles of Sensory Analysis
  • What is sensory analysis and why it matters in coffee
  • Overview of sensory systems and perception stages
• Taste & Aroma Fundamentals
  • The five basic tastes: sweet, salty, sour, bitter, umami
  • Basic aromas and mouthfeel attributes
• Sensory Attributes in Coffee
  • Understanding body, acidity, bitterness, sweetness
  • Communicating flavor using descriptive language
• SCA Cupping Protocols
  • Cupping setup and hygiene
  • Core equipment and tasting workflow
• Introduction to the SCA Flavor Wheel
  • Interpreting flavor categories and mapping descriptors

Intermediate Level

Duration: Minimum 14 hours

Assessment: Written Exam (70%) + Practical Exam (70%)

Points Toward SCA Diploma: 10 points

Recommended Prerequisite: Sensory Skills Foundation, Green Coffee Foundation

Learning Focus:

Learners build upon foundational knowledge to conduct structured cuppings, differentiate sensory attributes, and apply testing techniques used in professional settings.

Detailed Topics:

• Sensory Science Framework
  • Sensory stages: detection, recognition, scaling, interpretation
  • Impact of psychology and environment on perception
• Taste & Aroma Evaluation
  • Common descriptors in coffee: fruity, floral, nutty, earthy, etc.
  • Use of WCR Sensory Lexicon and SCA Flavor Wheel in practice
• Sensory Testing Methods
  • Triangle testing: design, statistics, and application
  • In/out tests vs descriptive analysis
• Cupping Techniques and Forms
  • SCA cupping form: qualitative vs quantitative scales
  • Non-SCA forms and comparative applications
• Setting Up a Sensory Program
  • Sensory panel design, environment, and preparation
  • Roles and responsibilities in sensory teams
• Sensory Performance
  • Panelist screening, training, and calibration
  • Understanding variability and bias mitigation

Professional Level

Duration: Minimum 21 hours

Assessment: Written Exam (80%) + Practical Exam (80%)

Points Toward SCA Diploma: 25 points

Required Prerequisite: Sensory Skills Intermediate

Recommended Prerequisite: Green Coffee Intermediate, Roasting Intermediate

Learning Focus:

At the professional level, learners refine their sensory precision, analyze data, lead calibrated panels, and integrate sensory insights into business applications such as quality control, product development, and shelf-life studies.

Detailed Topics:

• Advanced Sensory Physiology
  • Thresholds, adaptation, stimulus interactions
  • The full chain of sensory perception and its variables
• Descriptive Profiling & Calibration
  • Creating flavor profiles and intensity rankings
  • Data collection and interpretation from cupping or triangle tests
• Bias & Error Reduction
  • Types of bias (psychological, sequence, expectation)
  • Strategies to mitigate bias in evaluations
• Application of Flavor Wheel & Lexicon
  • Mapping sensory attributes to cupping feedback
  • Cultural context and perception variation
• Cupping Protocol & Calibration
  • Advanced use of SCA Cupping Form
  • Cupping calibration for team alignment
  • Processing method considerations during cupping
• Panel Management & Sensory Lab Operations
  • Sensory lab design and standards
  • Managing panelist health, training plans, and performance reviews
• Sensory in Business Strategy
  • Shelf-life testing and quality benchmarking
  • New product development and consumer sensory testing

Certification

Each level grants an official SCA Sensory Skills Certificate, contributing points toward the SCA Coffee Skills Diploma. This module is essential for professionals involved in quality control, roasting, green coffee buying, or coffee R&D.