Coffee degustation: Sensory skills SCA standard intermediate level

SCA Sensory Skills Intermediate

The SCA Sensory Skills Intermediate course is the second level in the Specialty Coffee Association Sensory Skills Program and builds on the foundational concepts of coffee tasting and sensory evaluation. This course is designed for coffee professionals who want to develop deeper expertise in evaluating specialty coffee quality using scientific sensory methods and standardized cupping protocols.

Sensory analysis is one of the most important tools in specialty coffee, used throughout the entire value chain, from green coffee selection and roasting to brewing, quality control, and product development.

What You Will Learn

Advanced Coffee Sensory Science and Flavor Perception

Learn how humans perceive coffee flavor and how sensory professionals evaluate coffee objectively using structured sensory analysis methods.

• Physiology of taste, aroma, and flavor perception
• How the brain interprets sensory information
• Basic tastes and mouthfeel characteristics
• How origin, processing, roasting, and brewing influence flavor

Sensory assessment is a scientific process used to measure and interpret human responses to coffee through taste, smell, and tactile perception.

Professional Coffee Cupping and Specialty Coffee Evaluation

• Performing cupping sessions using SCA standards
• Using SCA Coffee Value Assessment forms
• Evaluating aroma, flavor, acidity, sweetness, and mouthfeel
• Objectively assessing specialty coffee quality

Cupping is the global standard method for sensory evaluation and is essential for quality control, green coffee selection, and roast profile development.

Difference Testing and Triangulation Methods

• Triangulation tests to detect differences between coffees
• Difference testing methods used in coffee production
• Statistical analysis of sensory test results
• Sensory calibration and evaluation accuracy

These methods are widely used in specialty coffee roasting, product development, and quality assurance.

Building a Professional Coffee Quality Control System

Understand how to implement sensory programs used in specialty coffee roasteries and coffee companies.

• How to organize professional cupping sessions
• How to set up and manage sensory panels
• How to use standardized sensory protocols
• How to improve consistency and coffee quality

This knowledge is essential for maintaining consistent quality in specialty coffee roasting and service.

Who Is This Course For?

• Baristas who want to develop advanced coffee tasting skills
• Coffee roasters and roasting professionals
• Quality control specialists
• Café owners and coffee business operators
• Coffee professionals working in specialty coffee

Recommended prerequisite: Sensory Skills Foundation or equivalent experience.

Course Details

• Certification: Specialty Coffee Association (SCA) Sensory Skills Intermediate
• Course duration: Minimum 14 hours
• Format: Theory and practical sensory exercises
• Assessment: Online written exam and practical exam
• Certification included in the course price

The course includes advanced sensory training, cupping protocols, and specialty coffee evaluation methods used by professionals worldwide.

Benefits of Completing This Course

• Evaluate specialty coffee professionally
• Perform cupping sessions using SCA protocols
• Identify and describe coffee flavor characteristics accurately
• Detect differences between coffees and roasting profiles
• Improve quality control in coffee roasting and brewing
• Advance your career in specialty coffee

Why Take This Course at Martines Specialty Coffee Roastery

Martines Specialty Coffee Roastery is an SCA-certified training center in Sofia, Bulgaria, offering professional coffee education based on real-world roasting and quality control practices.

You will learn using carefully selected specialty coffees and professional cupping protocols, guided by certified SCA trainers with real roasting and sensory experience.