SCA SENSORY SKILLS
FOUNDATION & INTERMEDIATE
FOUNDATION: 24th SEPTEMBER
INTERMEDIATE: 25th & 26th SEPTEMBER
VULCAN ACADEMY
We’re excited to host two upcoming SCA courses at Vulcan Academy — Sensory Skills Foundation & Intermediate, both designed to strengthen your sensory and practical coffee expertise.
Led by Elena Gonzalez, an SCA Authorized Specialty Trainer (AST), active in the specialty coffee industry for over 10 years with expertise in Brewing and Sensory Skills. Involved in coffee education, competitions, and judging.
Ideal for cuppers, baristas, roasters, and coffee lovers ready to elevate their skills. Don’t miss out!
COURSE FEES
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Sensory Skills Foundation: 1500 QAR (+150 QAR Online Voucher)
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Sensory Skills Intermediate: 2500 QAR (+150 QAR Online Voucher)
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Sensory Skills Combo Package: 3000 QAR (+250 QAR Online Voucher)
Vouchers can be redeemed on our website for any value purchase.
COURSE DETAILS:
The Sensory Skills Program teaches the essential principles of sensory evaluation, helping learners understand how we perceive taste and aroma and how to apply this knowledge when evaluating coffee. Through practical exercises, participants develop the skills to identify coffee attributes, recognize specialty coffee quality, and conduct sensory analysis using industry-standard protocols and the SCA Coffee Taster's Flavor Wheel.
The Sensory Skills Foundation course introduces learners to the fundamentals of sensory science and coffee evaluation. Participants explore the physiology of taste and aroma, identify basic coffee attributes, practice fragrance recognition, and learn how to set up and conduct an SCA cupping session. Practical learning activities prepare learners to identify differences between coffees and apply the SCA Cupping Protocol with confidence.
The Sensory Skills Intermediate course builds on the concepts introduced in the Foundation course and is ideal for those with cupping experience who want to deepen their sensory knowledge and analytical skills. Learners explore the physiology of taste and aroma in greater depth, the different methods of sensory analysis, the operation of cupping sessions, the diversity of coffee attributes, and the use of the SCA Coffee Taster's Flavor Wheel and World Coffee Research Sensory Lexicon. The course also introduces sensory panel calibration and the implementation of sensory programs within a coffee business.
