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SCA Certification Program

Coffee Skills Program

[SCA Sensory Class Schedule : June 7th, 2026 – June 11th, 2026] [SCA Roasting Class Schedule : June 12th, 2026 – June 16th, 2026]

Student tailored training

Whether learning individually or in groups, we adapt training to your goals, learning style, and practical needs.

Fully hands on and immersive

Hands-on exercises transform theory into practical skills, engaging every sense while reinforcing learning through immediate feedback and discussion.

Beyond the curriculum

We explore complex concepts, explain the why behind theory, and challenge common myths through logical, immersive learning experiences.

The Lab experience

The coffee lab is designed and equipped to develop practical skills, encourage experimentation, and facilitate hands-on learning experiences.

SCA Sensory Skills Program Certification

The SCA Sensory Skills courses cover concepts and skills relevant to the evaluation of coffee and related products. The content of the course 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.

This 4 days course (Combo Foundation + Intermediate) prepares the learner for the sensory evaluation of coffee and related products. This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session. A written exam tests intermediate course knowledge while a practical exam assesses the learner’s ability to identify basic differences in coffee attributes and recall fragrance identification.

Combo SCA Foundation + Intermediate Level
1 Practical and 2 theory examination
4 Ful days | 32 + Hours

Lunch included

See more details below

CVA
Cupping protocols
Acid intensity
Basic taste
Espresso sensory
Descriptors
Psychology errors
Sensory test
Quality control / PRE
Roast defects ID
Green defects ID
Flavor mapping
Olfactory ID
Mouthfeel
Gustation attributes
Physiology
Sensory descriptors
In/Out tests
Sensory analysis
Shelf life

General coffee knowledge recommended / Not mandatory
Enjoy drinking and slurping lots of coffee

Class Registration

SCA Roasting Skills Program Certification

The SCA Roasting modules teaches about the roasting process, including roast cycle, roast levels, identifying defects, the physical changes that beans undergo during the roasting process, as well as workspace management and lean production.

This 4 days course (Combo Foundation + Intermediate) is ideal for someone who has desires to gain a deeper understanding of the roast profile, how the profile relates to color, the relationship between roast profile and sensory expression, and the impact of development time. Learners will further explore the physical and chemical changes as well as basic thermodynamics and heat transfer that occurs during the roast. There will also be an introduction to sample roasting and a review of safety and maintenance protocols in the roasting plant.

Combo SCA Foundation + Intermediate Level
1 Practical and 2 theory examination
4 Ful days | 32 + Hours

Lunch included

See more details below