SCA Training
⭐ 8.1
* Includes the manual, lunch, and certificate fees
The SCA Sensory Skills Foundation course is a practical introduction to sensory evaluation. You’ll learn how the human senses perceive flavor, aroma, and mouthfeel, and how this knowledge is applied when evaluating coffee.
During the exercises, you’ll learn to identify and compare key sensory characteristics, including basic flavors, aromas, acidity, bitterness, and body. You’ll be introduced to a common sensory vocabulary and the SCA Flavor Wheel to help you describe your observations more clearly.
An important component is cupping. You’ll learn the purpose of professional cupping, the necessary equipment, and the key steps of the SCA cupping protocol. This will help you develop a structured initial approach to comparing and describing coffees.
Sensory Skills Foundation is suitable for baristas, roasters, hospitality professionals, coffee enthusiasts, and anyone who wants to learn how to taste coffee more consciously and professionally. No prior cupping experience is required. This training course serves as the foundation for further development within Sensory Skills.
Laurens DaCosta is an award-winning barista and SCA trainer with over sixteen years of experience. With his practical and inspiring approach, he helps both professionals and coffee enthusiasts take their coffee quality to the next level.
“I took this course because I often heard that you’re supposed to ‘taste’ coffee, but to be honest, I never really knew what people were talking about. During the course, all the pieces of the puzzle fell into place. You learn to recognize aromas, identify flavors, and—most importantly—understand why two people can experience the same coffee in completely different ways. Since then, I’ve been tasting coffee much more consciously, and I’m also better able to explain to my colleagues what I mean.”
Marieke
“A really surprising workshop. You discover just how much you actually smell and taste without even realizing it.”
Dennis
“I work at a coffee shop and wanted to expand my knowledge. I found the tasting exercises especially valuable. Since then, I’ve been much more confident in advising customers.”
Lars van Dongen
“Lots of tasting, lots of laughter, and—secretly—learning even more.”
Eva
“Our employer sent the entire team to this training so that we would all be on the same page when evaluating coffee. It worked exactly as intended. We still debate flavors, but at least now we know what we’re talking about.”
Team Roast Republic
“I thought sensory learning would mainly be theory, but you’re actively engaged all day long. That makes everything stick much better.”
Kevin
“A nice mix of theory and practice. The smell tests were sometimes harder than I expected, haha.”
Anouk
“Highly recommended for anyone who wants to look beyond ‘tasty’ or ‘not tasty.'”
Bas M.
“The trainer took the time to calmly explain why flavors are perceived the way they are. That made this training much more interesting than I had expected.”
Kim de Boer
“I look at a cup of coffee in a completely different way now.”
Robin
Education Advisor
⭐ 9.4
Take the next step as a barista
Do you need help?
The Official Introduction to Professional Barista Skills
The official introductory course on brewing, extraction, and flavor balance
Baristastudio in Schiedam, Amsterdam, and Dordrecht offers professional workshops and SCA training courses on coffee! Dive into the world of coffee and the techniques behind it. We’ll teach you the real tricks of the trade and how to make coffee like a professional barista. That’s what makes coffee so incredibly fun and versatile. See you at one of our studios!
