Bundle & Save: Register for this Foundation course and Sensory Intermediate module together to receive a $300 discount at checkout! These classes run back to back.

Master the essential language of coffee. This 8-hour intensive is designed for those looking to transition from casual tasting to professional sensory analysis. Using the latest SCA Sensory Skills standards, including the CVA, you will learn how to identify, measure, and describe the complex characteristics of specialty coffee.

Morning Session: Sensory Theory & Physiology

The morning focuses on the science behind how we taste and smell. You will explore the foundational principles of sensory science and their application in the coffee industry.

The Essentials of Sensory Analysis: Understand why sensory evaluation is critical for quality control and coffee value.

Physiology of Taste & Smell: Learn how our olfactory and gustatory systems process coffee.

The Five Basic Tastes: Practice identifying and differentiating between sour, salty, sweet, bitter, and umami.

Aroma vs. Fragrance: Master the distinction between the scent of dry grounds and the aroma of brewed coffee.

Afternoon Session: Professional Cupping & Evaluation

Put your skills into practice at the cupping table. This session introduces the mechanics and protocols used by professional cuppers worldwide.

Professional Cupping Mechanics: Learn the standard procedures for consistent evaluation, including proper spoon etiquette, rinsing, and skimming.

Deconstructing Flavor: Practice breaking down holistic perceptions into specific attributes: Flavor, Aftertaste, Acidity, Sweetness, and Mouthfeel.

Intensity Scaling: Learn to objectively measure the strength of sensory stimuli on low, medium, and high intensity scales.

The Nine-Point Affective Scale: Understand how to evaluate a coffee's "impression of quality" and subjective preference for specific applications.

CATA Documentation: Use the "Check All That Apply" (CATA) method to efficiently document coffee sensory profiles.

Why Choose This Course?

SCA Standard Protocols: Learn to use the tools professionals use right now to conduct coffee sensory assessments including the new CVA Coffee Value Assessment.

Hands-On Training: Engage in multiple guided tastings and full cupping sessions to build sensory memory.

Expert Guidance:Small class sizes at our Moscow facility ensure you receive direct feedback on your technique. This course does not have a minimum student threshold.

Official Foundation: This course provides the mandatory grounding required before advancing to the SCA Sensory Skills Intermediate level.

Travel Notes

📍 Moscow, Idaho

✈️ Spokane International Airport (GEG) — approximately 90 minutes by car

🚗 Scenic drive through the Palouse region

🏨 Local hotels, cafés, and walkable downtown nearby

Many participants choose to pair this course with additional training or a long weekend in the area.