Boutique Bristot

SCA SENSORY SKILLS FOUNDATION CLASS

The Sensory Skills Foundation course introduces the essentials of sensory evaluation in a practical and interactive manner. It investigates the way human senses influence perception and how to apply this knowledge when evaluating coffee’s natural characteristics. Learners gain the ability to differentiate certain sensorial aspects of coffee including body, acidity, bitterness, and more. The course introduces fragrance identification references and also focuses on the purpose and procedure for conducting an SCA cupping.

SCA SENSORY SKILLS INTERMEDIATE

TheSensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course and prepares the learner for more complex job functions in the sensory evaluation of coffee and related products. This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.

SCA GREEN COFFEE FOUNDATION CLASS

Green coffee courses cover concepts and skills relevant to the evaluation, trade, and handling of green coffee. Content of these courses include applicable aspects of botany, coffee farming, processing, grading, storage, transport, markets, certifications, contracts, and more. The Green Coffee Foundation course introduces basic concepts regarding the production, trade, and evaluation of green coffee. Participants will learn about the specialty coffee supply chain from farm to roaster, including cultivation, harvesting, processing, drying, shipping, storage, and delivery. 

SCA GREEN COFFEE INTERMEDIATE

Green coffee courses cover concepts and skills relevant to the evaluation, trade, and handling of green coffee. Content of these courses include applicable aspects of botany, coffee farming, processing, grading, storage, transport, markets, certifications, contracts, and more. The Green Coffee Intermediate course builds on the knowledge gained in the Green Coffee Foundation course and prepares the learner for more complex job functions found in the green coffee profession. Learners will take a deeper and balanced look at botany, agronomy, seasonality, processing, resting, shipment, storage, decaffeination, markets, certifications, transactions, and quality differentiation.

SCA Q GRADER PROGRAM

The Q Grader Program is specialty coffee’s leading license for professionals, encompassing cupping, sensory analysis, and green coffee evaluation. The Q Grader course curriculum prepares coffee professionals to demonstrate their ability to evaluate coffee by its physical, descriptive, affective, and extrinsic assessments. Graduates earn the globally respected Q Grader license, a mark of excellence recognized across the global coffee value chain. The updated Q Grader Program has been designed for experienced coffee professionals with a curriculum that tests their ability to detect differences and defects, describe sensory profiles, and apply the Coffee Value Assessment in real-world contexts.