SCA Sensory professional Course/ Sensory SCA Professional

The Professional SCA Sensory course consists of three days.

In these intense lessons of training and above all practical tests, the concept of flavor and the SCA Coffee flavor wheel are explored, the ability to recognize positive and negative aromas in the cup is deepened and the cupping and calibration protocols of a tasting panel are worked on in order to create a professional coffee taster.

Passing the SCA Professional exam allows to get 25 points for the SCA Coffee Skills Program diploma.

Courses are held in english!

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The professional sensory module can hardly be called a course. In fact, practical and theoretical parts intersect in a continuous confrontation between trainer and student.

The goals are

  • Align the student with the standards of the coffee market
  • Refine the ability to identify and evaluate the green coffee organoleptic profiles until to recognize a specialty coffee.
  • Accurately measure and describe the characteristics of the coffee using technical terminology
  • Learn to generate repeatable sensory measurements and interpret the results.
  • Being able to assume the role of panel leader in a coffee company.


* SCA suggests that you have already taken part in the SCA Green foundation level to take this exam. It is also required to have taken part in the intermediate sensory level at least three months before.


At the end of this course it is possible to take part to the SCA Sensory Professional level certification. Anyone wishing to take part in the certification exams are asked to report it to us when registering for the course. In our school you can also book Brewing Intermediate and Professional certifications. For more info on SCA certifications, consult this page.


Sensory Professional SCA

Marco Cremonese

One of the most known italian coffee and roasting experts. Marco has a large portfolio of consultancies for famous coffee roasting companies and is an official SCA trainer for coffee roasting, tasting and green coffee. He´s also frequently been chosen by the World Barista Championship to roast the coffees for the competitions.

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Form generico inglese