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SCA Sensory Skills Foundation 25. September 2019

September 25 @ 9:30 am - 4:30 pm CEST



12 available
SCA Sensory Skills Foundation 25th of September 2019400.00 ex. vat

Date & Time

September 25th
9:30 - 16:30


Bero Polska
10 Lutego 16
Gdynia, 81-364 Poland

Venue description

Bero Polska is one of the leading suppliers of coffee to the roasting, soluble and specialty markets of Poland and of Central and Eastern Europe. Situated in the port city of Gdynia, with easy access to warehouse operations, Bero Polska is ideally located to assist their clients in all the logistical operations. Our business partners receive added value through our local presence. We make sure that all our business partners are in touch with developments in the coffee world and inform them not just about pricing but also about new products, innovations and trends.
Jesper Alstrup
Master degree in Food Innovation and Health
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.

Spend a day exploring your senses


At SCA Sensory Skills Foundation you spend a day exploring your senses to the maximum! We take you through a wide range of taste and smell experiences and the theoretical mechanisms underlying them. The aim is to give you a basic understanding of the most important principles in sensory physiology, psychology and methodology. On top of that, the course contains a few cupping sessions.


No matter where you work in the coffee industry, a basic understanding of sensory science is important, as we all work to ensure high quality and excellent taste of the coffee.

You should sign up for this course if you want to get a better understanding of how we taste and smell, and how we determine and talk about coffee flavour and quality.


The course integrates interactive exercises and theory, allowing you to experience the theoretical concepts on your own palate. Various watery solutions, aromas and natural references are tasted and smelled to gain deeper understanding of what flavour truly is.

The day ends with a small exam consisting of a written and a practical part. The written exam is 25 multiple choice questions, and the practical exam tests whether you are able to detect the five basic tastes in water, detect the basic tastes in coffee, name the category of six Le Nez du Cafe aromas and know how to set up a cupping table.

When passing the exam you receive the Speciality Coffee Association (SCA) Sensory Skills Foundation Certificate.

Prerequisites & SCA Certificate

  • No experience required
  • The course provides you with key information enabling you to get your Sensory Skills Foundation Certification
  • Examination consists of 4 short practical exams and a written exam (15 questions – pass rate of 60% required)
  • Successful students will be awarded 5 points towards The SCA Coffee Diploma

Get your CoffeeMind Curriculum

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