SCA Sensory Skills Professional
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Do you want to master sensory science and lead quality evaluation in the coffee industry? The SCA Sensory Skills Professional course is the highest-level sensory training offered by the SCA, designed for experienced professionals who want to refine their expertise and take on leadership roles in sensory analysis.
In this course, you’ll go beyond tasting and describing coffee—you’ll learn how to design and manage sensory programs, calibrate sensory panels, and apply scientific methods to ensure accurate and repeatable results. Through hands-on activities and in-depth theory, you’ll explore advanced topics like sensory thresholds, psychological bias, descriptive profiling, defects and staling, shelf-life testing, consumer studies, and new product development.
You’ll also work extensively with the SCA Coffee Value Assessment protocols, the Coffee Taster’s Flavor Wheel, and the WCR Sensory Lexicon, developing the ability to measure, describe, and interpret coffee characteristics with precision. By the end of this course, you’ll be equipped to lead sensory evaluation in your business or organization, from quality control to product innovation.
Duration: 3 Days (24 Hours)
What You'll Learn
Sensory Science & Perception Mastery
- Examine the physiology of taste, smell, and tactile receptors and how they interact in coffee perception
- Identify and measure sensory thresholds (detection, recognition, difference, and terminal)
- Analyze how stimuli interactions (e.g., masking, enhancement) alter taste and aroma perception
- Apply psychological bias awareness to reduce errors in professional sensory assessment
Advanced Flavor Tools & Profiling
- Use the Coffee Taster’s Flavor Wheel and WCR Lexicon for standardized sensory language
- Generate sensory descriptive profiles using quantitative methods such as QDA and flavor profile mapping
- Apply statistical tools (e.g., ANOVA, PCA) to interpret sensory data and support decision-making
- Distinguish between descriptive, affective, and discriminative test methods in practical applications
Coffee Value Assessment & Cupping
- Implement SCA Coffee Value Assessment protocols for descriptive and affective evaluation
- Conduct calibrated cuppings to identify defects, staling, and roasting problems with accuracy
- Relate processing methods and origin variables to sensory outcomes in cupping results
- Align with industry standards for uniformity, intensity scaling, and impression of quality
Sensory Panels & Business Applications
- Design, train, and calibrate sensory panels for consistent quality control in a coffee business
- Develop structured training programs and manage panel performance metrics (repeatability, alignment, discrimination)
- Establish health and safety practices for professional sensory labs and panel management
- Lead calibration sessions to ensure alignment across tasters and multiple business locations
Product Development & Consumer Research
- Create and execute sensory testing plans for shelf-life studies and packaging validation
- Design and run consumer testing (hedonic rating, paired preference, ranked pairs) to guide product launches
- Integrate sensory data into new product development strategies for cafés and roasters
- Apply sensory insights to optimize blends, offerings, and customer experience
Assessment & Certification
- Complete a rigorous practical exam assessing descriptive profiling, cupping, panel calibration, and product testing
- Pass the online written exam to achieve SCA Sensory Skills Professional certification
Who This Course is For
- Experienced coffee professionals with Sensory Skills Intermediate certification or equivalent training
- Quality control managers and green coffee buyers responsible for product evaluation and consistency
- R&D specialists, roasters, and product developers aiming to apply advanced sensory methods to innovation
- Trainers, educators, and consultants who lead sensory programs or train sensory panels
- Professionals pursuing senior roles in sensory science, competition judging, or industry research
Course Prerequisites
Successful completion of the SCA Sensory Skills Intermediate course is required prior to enrolling in the Professional level.
What's Included
- Facilitator Fee
- Facility & Equipment Usage
- Coffee Bean & Milk
- Printed Handouts & Resources
- Lunch and Snacks
- Course Certificate (upon successful completion)
- All SCA Fees
Get Globally Recognized Certification
Get your skills certified by the most globally-known coffee skills certification from the Specialty Coffee Association.
Make New Coffee Friends
Meet other amazing coffee professionals and enthusiasts.
Learn in Small Classes with World-Class Educators
Get personalized feedback from some of the best in the industry.
Meet Your Trainer
Trent Rollings is the founder of Timberline Coffee School, a certified SCA trainer, and a World Coffee Championships Representative and Judge. With over a decade of international experience in coffee education and competition, Trent brings deep industry insight and a passion for helping others grow.
Frequently Asked Questions
How many people will be in the course?
Class sizes are kept small (6 students max.) to ensure a hands-on, high-touch learning experience. This allows for real-time feedback, personalized instruction, and plenty of time on equipment.
Do I get a certificate?
Yes. All students receive an official certificate from the Specialty Coffee Association, the most widely recognized coffee skills certificate.
What do I need to bring?
Just yourself, a notebook, and a willingness to learn. We’ll provide everything else, including equipment, tools, tasting supplies, and printed resources.
Where is the course held?
The course takes place at Timberline Coffee School in Calgary, Alberta. Directions and preparation details will be sent upon registration.
What if I have dietary restrictions?
We will send you a pre-course email before your course where we ask for any dietary restrictions you may have so that we can work to accommodate for them when ordering snacks and lunch.
