SCA Sensory Skills Foundation
Understand What You're Tasting. Say It Clearly.
If you love specialty coffee and want to understand what you're tasting, or you work in coffee and want to develop your palate at a professional level, this is where structured tasting begins.
Over a full day, we cover how your senses work, the basic tastes and how to spot them in the cup, the SCA Flavor Wheel and how professionals use it, and your first cupping session using the SCA Coffee Value Assessment protocol.
By the end, you'll have a structured way to taste and the vocabulary to describe what you're picking up. If the Q Grader is on your radar, this is where the road starts.
What You'll Walk Away With
- How to taste coffee with structure instead of guessing
- The vocabulary to describe what you're picking up in the cup
- How your senses work and why sensitivity varies
- The SCA Flavor Wheel for describing coffee like a professional
- Your entry point to the SCA Sensory Skills path (and the Q Grader down the road)
What We'll Cover.
01 How Sensory Assessment Works
- What sensory assessment is and why it matters in coffee
- When coffee professionals reach for it as a decision-making tool
- The three test methods: Difference, Descriptive, and Affective
02 Your Senses and the Basic Tastes
- Human physiology and how the five senses work
- The basic tastes (sweet, sour, bitter, salty, umami)
- How sensitivity varies and how to train it
03 Reading Coffee
- Acidity, bitterness, and mouthfeel in coffee
- The SCA Coffee Taster's Flavor Wheel
- The WCR Lexicon for describing coffee
04 Cupping to SCA Standard
- The SCA Cupping Methodology
- The Coffee Value Assessment (CVA) Protocol with Descriptive and Affective forms
- Core sensory equipment and setting up a cupping room
Included in Your Registration.
- SCA-approved course workbook
- Cupping session with fresh coffees using SCA methodology
- All coffee, tasting samples, and materials
- Access to SCA CVA Descriptive and Affective forms
- Lunch and refreshments through the day
- SCA certificate awarded on successful completion of the written exam (with the certificate option)
Everything You Need to Know Before You Come.
Duration
1 Day
Class size
Max 8 Students
Level
Foundation
Location
422 11 Ave SE #104, Calgary · Map
Trent Rollings
I founded Timberline and am the lead educator at the school. I've spent years in the industry as a World Coffee Championships Representative and Certified Judge, Q Grader/Instructor, and an Accredited Coffee Trainer, and have experience running coffee shops, a roastery, and training labs.
In class, my focus is creating a safe, fun environment to practice and develop your skills. I break concepts down so they're easier to understand and give you time to try them yourself.
4.9 Stars from 28 Google Reviews.
"Trent is a great instructor. Well organized, communication was super clear, and he was quick to answer any questions before and after the class."
Small class, tons of hands-on time. I finally understand how to dial in at home.
Worth every dollar. Trent explains the why behind everything, not just the how.
Good to Know.
Do I need any experience?
None required. Sensory Foundation is designed as the entry point to the SCA Sensory Skills program. Introduction to Coffee is recommended but not required. If you love coffee and want to taste it with more structure, or you're building toward the Q Grader, this is where you start.
Do I need to bring anything?
Just yourself. All the equipment, coffee, and materials are provided here at the school.
Where does it take place?
At our coffee school: 422 11 Ave SE #104, Calgary, AB T2G 0Y4. Everything happens on site unless a date says otherwise.
What if I need to reschedule?
No problem. You can move to another date up to 48 hours before your session. Just get in touch and we will sort it out.
Can I pay in installments?
Yes. Canadian students can split any purchase through Shop Pay at checkout, up to 24 monthly payments (subject to approval, often interest-free on eligible plans).
