Upcoming events.
SCA Coffee Value Assessment for Cuppers
Identify and utilize the new CVA sensory references.
Explain the function and background of key sensory assessment tools used in CVA – 15-point intensity scales, CATA lists, and hedonic scales.
Use the CVA Descriptive and Affective Forms to describe and evaluate coffee.
Explain and use the new CVA system, including the descriptive, affective, and extrinsic evaluation tools.
(don’t worry, we will explain all of that - but this information is more in line with sensory science and can be valuable for many purposes.)
Sensory Skills Foundation - SCA
SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.
Sensory Skills Intermediate- SCA
SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.
Sensory Skills Foundation - SCA
SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.
Coffee Tasting Foundation
SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.
SCA Green Coffee Foundation -
explore the journey coffee takes from fruit to seed to cup
SCA Sensory Skills Foundation
In Sensory Foundations we work with our basic senses to understand how they interact with coffee.
We will use tools to improve aromatic recall and descriptive analysis.
We will explore coffees with varying quality and intensity levels and identify differences.
Sensory Skills Intermediate- SCA
SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.
Sensory Skills Foundation - SCA (Copy)
SCA Sensory courses give you a chance to explore your sensory experiences and put them into the context of sensory science as it relates to coffee cupping and quality evaluation of production roasts and finished products.
Q Arabica Calibration Thailand
Stay in Calibration for your Q Arabica Grader License with this one-day course at Bluekoff Education Center in Bangkok, Thailand.
Q Arabica Calibration Thailand
Stay in Calibration for your Q Arabica Grader License with this one-day course at Bluekoff Education Center in Bangkok, Thailand.
Burundi Cupping
Come check out some tasty roasted coffee from Burundi and beyond. If you’ve never been to a coffee tasting, we will be happy to show you how. Open to the public.
SCA Green Coffee Foundation - Distance Learning
explore the journey coffee takes from fruit to seed to cup
SCA Sensory Foundation - Essential Skills for Tasting Coffee
investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee.
SCA Sensory Foundation - Essential Skills for Tasting Coffee
investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee.
SCA Green Coffee Foundation - Essentials of Green Coffee (Copy)
explore the journey coffee takes from fruit to seed to cup
SCA Flavor Wheel - Expo 2020 session 2
Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary.
SCA Flavor Wheel - Expo 2020 session 1
Students will practice describing coffees with a wide variety of official references and start standardizing their coffee vocabulary.