Coffee degustation: Sensory skills SCA standard foundation level

SCA Sensory Skills Foundation

The SCA Sensory Skills Foundation course is the official entry-level certification in sensory evaluation within the Specialty Coffee Association Coffee Skills Program. This course provides a structured introduction to how we perceive coffee flavor and how professionals objectively evaluate coffee quality using standardized sensory methods and cupping protocols.

Sensory evaluation is a critical skill in specialty coffee, used at every stage of the coffee value chain, from green coffee selection and roasting to brewing and quality control. In this course, participants learn how to identify, describe, and assess the sensory characteristics that define specialty coffee.

What You Will Learn

Fundamentals of Coffee Sensory Science

Learn how the human senses, taste, smell, and touch, work together to create flavor perception. Understand how sensory evaluation helps coffee professionals make decisions about coffee quality, roasting, and brewing.

• The five basic tastes: sweet, sour, bitter, salty, and umami
• Flavor perception and aroma identification
• The role of smell in coffee flavor
• Cross-modal perception and sensory interpretation

Coffee Flavor Identification and Sensory Language

Develop the ability to recognize and describe coffee flavor using professional tools, including:

• The SCA Coffee Taster’s Flavor Wheel
• World Coffee Research Sensory Lexicon
• Aroma and flavor recognition exercises
• Identification of acidity, bitterness, sweetness, and mouthfeel

Participants learn to communicate coffee flavor clearly and objectively, an essential skill for baristas, roasters, and coffee professionals.

Introduction to Professional Coffee Cupping

Cupping is the global standard method for sensory evaluation in specialty coffee. In this course, you will learn:

• How to perform coffee cupping using SCA protocols
• How to assess coffee fragrance, aroma, flavor, acidity, and mouthfeel
• How coffee professionals evaluate quality and flavor profiles
• How sensory analysis supports quality control and coffee selection

You will gain hands-on experience tasting multiple specialty coffees and learning how to evaluate and compare them objectively.

Who Is This Course For?

• Baristas who want to improve coffee tasting skills
• Coffee enthusiasts who want to understand specialty coffee flavor
• Roasters and coffee professionals
• Café owners and hospitality professionals
• Anyone interested in professional coffee education

No previous experience is required.

Course Details

• Certification: Specialty Coffee Association (SCA) Sensory Skills Foundation
• Duration: Approximately 7 hours
• Format: Theory and practical tasting exercises
• Assessment: Online written exam
• Certification included in the course price

Benefits of Completing This Course

• Evaluate coffee quality using professional sensory methods
• Identify and describe coffee flavors with confidence
• Perform coffee cupping using SCA standards
• Understand what defines specialty coffee quality
• Build a foundation for advanced SCA sensory and coffee training

Why Take This Course at Martines Specialty Coffee Roastery?

At Martines, sensory education is part of our roasting philosophy. As a specialty coffee roastery and SCA training center in Sofia, we provide real-world experience using carefully selected coffees and professional cupping protocols.

This course is taught by certified SCA trainers with practical experience in roasting, quality control, and specialty coffee evaluation.