Coffee Skills Programm (CSP) - Specialty Coffee Association (SCA) - Module 3 - Sensory Skills

As a fundamental course in the “Sensory Skills” module, you’ll gain an overview of general sensory physiology and the key components of coffee sensory evaluation. Basic taste profiles, haptic perception, and olfaction will be covered and tested through practical exercises. Prerequisites for recognizing specialty coffee will be developed, and initial tasting protocols will be conducted.

As an advanced course in the “Sensory Skills - Foundation” module, you’ve already acquired basic knowledge in sensory analysis and want to deepen it. In this module, you’ll learn the basics of coffee tasting, test and evaluate your abilities in haptic perception, taste, and smell through various sensory assessments presented and practically tested here. Standards and requirements for Specialty Coffee Association (SCA) and Cup of Excellence tastings will be introduced and explored, and characteristics for identifying specialty coffee will be further developed.

If you’ve successfully completed your “Sensory Skills - Intermediate” course at least 3 months ago (a prerequisite), you’re now ready to become a professional expert in coffee tasting, sensory analysis, and the sensory recognition of specialty coffees.