A Founding Premier Training Campus Of The Specialty Coffee Association

The Coffee Taster / Sensory Certificates will develop your palate and your career. Sensory Skills teaches you the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers insight into identifying specialty coffee qualities and how to implement this in business. Develop the skillset for working in evaluation and analysis with the confidence to participate in high-stakes decision making. Coursework in the Coffee Taster / Sensory Certificates are an ideal training track for the Q Grader Exams.

The Academy of Coffee Excellence's SCA Premier Training Campus has a cupping and sensory lab to Q standards for up to 24 candidates. We utilize several industry recognized and standard sensory, olfactory and gustatory training tools for you to align your skills with the Specialty Coffee Association. Also available to Sensory Certificate Candidates are the assets of our Roasting, Brewing, Green Coffee and Barista Labs. 

 
Coffee Taster / Sensory  has 3 Certificate Levels:
  1. Foundation covers the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an introduction to identifying speciality coffee qualities, as well as an overview of how to implement this in business.
  2. Intermediate is ideal for someone already working in the area who wants to develop their knowledge of sensory skills. It is broken down into three areas: How we taste, perceive and interpret; Running a cupping session and tasting the diversity of coffee; How to set up sensory skills in your business.
  3. Professional is aimed at people with extensive experience in the industry who wish to develop their knowledge to become sensory skills leaders in a coffee business.