SCA Fine Coffee Association sensory training Professional Certification course content sca barista certificate useful

Published: Oct 04, 2026 Author: World Gafei Last Updated: Oct/04/2026 175 views

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style) sca training boutique coffee association sensory (cup test and taste) training professional certification course 25 credits 1. Master the contents of the Primary and Intermediate Certification course of sensory (Cup Test and Taste) training. Systematic training of professional taste: theory and practice 3. Comment on the professional flavor of coffee

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Sca training boutique coffee association sensory (cup test and taste) training professional certification course 25 credits

1. Master the contents of the initial and intermediate certification courses of sensory (cup testing and taste) training

two。 Systematic training of Professional Taste: theory and practice

3. Evaluation of professional flavor of coffee: elements and applications

4. Analysis and skills of key items of Cup Test rating

5. Deconstructing Taste: scientific Analysis of the causes and influencing factors of Taste

6. Cup testing skill analysis and running-in correction

7. Taste training: comparison of concentration differences

8. Analysis of external influencing factors of cup test and taste cognition

9. Distinguish different acidity, flavor, taste and corresponding strength

10. Dealing with different coffee fragrances of representative coffee from different producing areas

11. The Chemical composition of Coffee and the effect of each component on the Flavor

twelve。 The difference of Chemical composition between Arabian plus and Robash Bean

13. Effects of chemical composition differences between Arabian plus and Robash beans on fragrance, taste and flavor

14. Factors that lead to defects / miscellaneous flavors at different stages of coffee from raw beans to roasting to storage

15. Recognize the defects / smells that may be caused or produced by different stages of coffee from raw beans to roasting to storage

16. Intensive cup testing skill training

17. Analyze the different tastes and flavors of different coffee cooking methods and the reasons for the differences.

18. Analysis and Application of SCAA Cup score Table

19. Key items and requirements for group cup testing; requirements, maintenance and reasons for cup testing sites and facilities

20. Setting of cup testing site: staff, training, sample setting and related IT requirements

21. The storage and taste period of coffee; factors affecting storage

twenty-two。 Specific Application and practice of different quality testing methods

Sca training takes 3 days, covering all professional coffee sensory (cup test and taste) knowledge and intensive training of different sensory depths.

Trainees must have at least five years of relevant working experience and have obtained the intermediate certificate of sensory (cup test and taste) training. Upon completion of the course, trainees are required to take a written examination and an internship examination with 25 credits.

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