SCA Sensory Skills Intermediate
Develop the Palate That Sets You Apart.
If you've been tasting coffee for a while and want to develop your palate to a professional level, or you're preparing for the Q Grader, this is where your tasting skills sharpen.
Over two full days, we work on the science of taste, aroma, and perception; difference testing and triangulations that train you to spot subtle distinctions between coffees; and cupping to SCA standard using the Coffee Value Assessment Descriptive and Affective forms.
Built for enthusiasts, baristas, roasters, and anyone building a career in coffee evaluation. The SCA Sensory Intermediate credential lays the groundwork for the Q Grader Course.
What You'll Walk Away With
- How to detect and describe subtle flavor differences between coffees
- The professional vocabulary to describe what you're tasting with precision
- The physiology and psychology of taste, so you understand what your palate is doing
- Cupping to SCA CVA Descriptive and Affective standards
- A working foundation for the Q Grader Course + Certification
What We'll Cover.
01 Sensory Science and Physiology
- Human physiology and the five senses at a working level
- Neurology, psychology, and how sensory perception works
- Basic tastes and how sensitivity varies
- Taste and aroma in flavor perception
- Common mouthfeel sensations and how to describe them
- How the value chain impacts flavor
02 Difference Testing and Triangulations
- Overview of difference testing methods
- Common applications for triangulation testing
- Triangulation testing protocols and statistics
- Alternative methods for difference testing
- Analytical testing basics
03 Cupping to SCA Standard
- Overview of coffee cupping and key SCA protocol terms
- The SCA Descriptive Form and how to use it
- The SCA Affective Form and Affective Assessment
- Non-SCA cupping forms and when they're used
- Why standardized protocols matter
04 Building a Sensory Program
- Definition and purpose of a sensory descriptive panel
- Why a panel produces more reliable results than a single taster
- Staging a tasting session
- Venue requirements for reliable results
- Sensory assessment best practices
05 Recruiting and Running a Sensory Panel
- Selecting the right panel and the right test
- Writing sensory panel proposals
- Panelist screening
- Training a sensory panel
- Performance testing and calibration
- In/Out tests: definition, purpose, and how to run one
- Applications in the business
Included in Your Registration.
- SCA-approved course workbook
- All coffee, tasting samples, and materials for both days
- SCA CVA Descriptive and Affective form training exercises
- Difference testing and triangulation sessions
- Lunch and refreshments both days
- SCA certificate awarded on successful completion of the practical and written exams (with the certificate option)
Everything You Need to Know Before You Come.
Duration
2 Days
Class size
Max 8 Students
Level
Intermediate
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?
Sensory Skills Foundation is recommended but not required. Intermediate assumes some cupping experience and comfort with the basics of tasting. If you've been cupping regularly and want to develop your palate at a professional level, or you're preparing for the Q Grader, you're set. If you're not sure whether you're ready, reach out and I'll help you figure it out.
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).
