Coffee Sensory and Cupping Course / Sensory SCA

Courses on coffee sensory and cupping, basic and at SCA intermediate and SCA professional levels.
These are courses that aim to train, from the basic to the professional level, the skills of recognition, analysis, comparison and description of the organoleptic characteristics of coffee. The ultimate goal is to become a professional taster, capable of selecting coffees from (and for) international markets..

COFFEE SENSORY BASIC COURSE / FOUNDATION SCA.
One day. Florence - February 20th, 2021 or March 26th, 2021
The sense organs and the sensations they send us are the first step on our journey. Therefore the ability to recognize the basic tastes, bitter, acidity, sweetness as well as body and astringency.
Flavors: from toasted to fruity up to those given by defects and how these derive from varieties, processing and roasting processes.

COFFEE SENSORY INTERMEDIATE COURSE SCA.
Two days.
After the basic course, the intermediate level examines the different types of acids and the ability to recognize tastes and flavors even by degrees of intensity. It goes into the specifics of the student's management of cupping and triangulation sessions.

COFFEE SENSORY PROFESSIONAL COURSE SCA.
Three days.
Three months after the intermediate, SCA allows you to aim for the SCA Professional Sensory exam. At this level, the course is structured in different stages of cupping with various coffees up to the attribution of an SCAA score in the case of a specialty coffee. It also deals with the issue of creating and calibrating a tasting panel.

Have you not the time for a coffee vacation in Italy?

More infos
The course starts at 10 a.m. and finishes at 5.30 p.m. with a short lunch break. The Espresso Academy is in Florence, a few minutes with the tram away from the central railway station of Santa Maria Novella and a few minutes from the exit of the highway.
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Our Trainers

Marco Cremonese

Helena Oliviero
Sign up for this course
Address
Via delle Torri, 55 50142 Florence, Italy