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SCA Sensory Skills Foundation 14. August 2018

August 14 @ 9:30 am - 4:30 pm CEST



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Learn the essential elements required within Sensory evaluation. Through practical and interactive methods, you will gain expertise within taste and smell and learn how to apply it to the evaluation of speciality coffee through the following areas:

Introduction to identify speciality coffee qualities and how to implement them in your business.
Understand the importance of sensory in coffee and the cupping process
Learn about the physiology of sensory aspects; olfaction and gustation
Identify the different tastes and aromas that exist in coffee
Understand how to use and maintain the core equipment for coffee sensory analysis.
Prerequisites: No experience required.
Days: 1 day of training and certification. Start 9:30am and ends 4:30pm.

All the key information will enable you to gain your SCA Sensory Skill Foundation certification that consists of 4 short practical exams and a written exam (15 questions – pass rate of 60% required).

Your Sensory Education Continues
Once you have completed the SCA Sensory Skill Foundation Course, The CoffeeMind Academy offer you the opportunity to take your coffee sensory training to a higher level with the 2-day SCA Sensory Skills Intermediate Course.

The grand finale in your coffee sensory training is the 3-day Sensory Skills Professional Course.


August 14
9:30 am - 4:30 pm
Event Category:




CoffeeMind Academy
Jernholmen 43-47
Hvidovre, 2650 Denmark
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+45 4325 5920


Jesper Alstrup
My studies in Food Innovation and Health allowed me to gain holistic knowledge and competences in the various steps of food product development. This involves food and aroma chemistry, product design, innovation, sensory profiling, consumer testing and much more. During my time as a student I assisted Ida Steen in sensory training and profiling. The many great experiences led to a growing interest in the speciality coffee industry. This inspired me to conduct research projects about coffee, and finally to write my Master’s thesis on the effect of roast profile modulations on the sensory perception of ‘body’ in the coffee brew. The coffee industry became the perfect platform for me to apply my knowledge. I specialize in sensory testing of roast profile modulations, in which I can utilize my academic knowledge for a practical purpose that highly motivates me. One of my key functions in CoffeeMind is to conduct research with a high standard of scientific principles. Experience in both roasting and sensory evaluation allows me to empower professionals who seek to improve their experimental approach in developing new roast profiles. The goal of my consultation is to assist individuals in self-development, and not merely presenting the solution. I believe a much higher impact is achieved by providing tools that allow for increased independence and consistency in the approach to roasting and sensory evaluation.

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