SCA Sensory Skills Professional
Reach the Advanced Level of Coffee Tasting.
If you're a cupper, roaster, or quality lead who wants the advanced tasting depth and the top level of the SCA Sensory Skills path, this is where the advanced skills come together.
Over three full days, we cover the neuroscience of perception and thresholds, psychological biases and how to mitigate them, advanced cupping with the SCA CVA protocol, identifying defects and roasting problems in the cup, and how to lead sensory in a coffee business.
The SCA Sensory Professional credential is the highest level in the series and signals that depth to employers and the industry.
What You'll Walk Away With
- The neuroscience of perception, thresholds, and sensory chains
- How psychological biases affect tasting and how to mitigate them
- Sensory descriptive profiling and advanced CVA cupping methods
- Identifying defects, staling, and roasting problems in the cup
- The advanced palate and technical depth of a sensory professional
What We'll Cover.
01 Sensory Science at Professional Level
- The chain of sensory perception and how sensation becomes perception
- Impact of stimuli interactions on what you taste
- Thresholds, sensitivity, and the four types of thresholds
- The science of mouthfeel in coffee
02 Bias, Error, and Reliable Measurement
- Psychological biases that affect tasters
- Influence of personality and attitude on assessment
- How to mitigate bias through protocol design
- Running assessments that give you repeatable data
03 Advanced Cupping and Descriptive Methods
- The WCR Lexicon and Coffee Taster's Flavor Wheel at professional level
- Applying the Lexicon and Flavor Wheel to coffee
- Cupping methodology and SCA Descriptive Assessment
- Processing considerations for cupping
- Sensory descriptive profiling basics, methods, and data analysis
04 Evaluating Coffee at the Pro Level
- Ranking acidity, bitterness, and sweetness intensity
- SCA Affective Assessment
- Perceptions of coffee attributes
- Identifying defects, staling, and roasting problems
05 Running Sensory in a Business
- Setting up a sensory panel in a business
- Preparing a training program for panelists
- Panel performance checks and calibration
- Health and welfare of panel members
- Determining shelf life
- Consumer testing
- New product development
- Planning a sensory testing design
Included in Your Registration.
- SCA-approved course workbook
- All coffee, tasting samples, and materials for all three days
- Advanced cupping and descriptive profiling exercises
- Bias mitigation and calibration lab sessions
- Lunch and refreshments all three 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
3 Days
Class size
Max 8 Students
Level
Professional
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?
Yes. Sensory Skills Intermediate is required. Professional is designed for people moving into senior sensory roles or reaching for the top level of the SCA Sensory Skills path. If you've been cupping at a professional level and want that final credential, you're set.
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).
