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SCA Sensory Skills Professional 12. March 2019

March 12 @ 10:00 am - March 15 @ 4:00 pm CET



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The aim of this course is to teach you to be a Sensory skills leader in a coffee business by raising your tasting skills to a professional level through the following learning areas:

  • Becoming a Sensory skills leader and gaining and in-depth knowledge of the scientific background.
  • Master the preparation protocol and understand of the methodology.
  • Able to set up a panel and Sensory facilities.
  • Learn where to apply Sensory: shelf life, NPD.
  • Personal tasting skills on: Taints, SCAA Cupping, Profiling and Quality identification.

Prerequisites: SCA Sensory Skills Intermediate Course is mandatory and SCA Sensory Skills Foundation is recommended.
Please note that SCA requires a three-month gap between taking and passing an Intermediate level module and taking and passing the Professional level of the same module.

Days: 3 days training & 1 day certification.

The course provides you with the key information enabling you to pass your Sensory Skills Professional certification that consists of 4 practical exams and a written exam (35 questions – pass rate of 80% required). Successful students will be awarded 25 points towards the SCA Coffee Diploma.
It is recommended that students have been working for a minimum of two years in a position with exposure to sensory skills before taking this module.


March 12 @ 10:00 am
March 15 @ 4:00 pm
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Rose van Asten | Your Coffee Companion
Geurdeland 17H
Andelst, 6673DR Netherlands
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+316 45206111


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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