The SCA Sensory Skills Professional program is an advanced course that dives deep into the sensory analysis of coffee. It covers essential topics such as the WCR Lexicon and the Coffee Taster’s Flavor Wheel, teaching participants how to apply these tools for accurate flavor identification. Participants will practice ranking the intensity of acidity, bitterness, and sweetness, as well as analyzing mouthfeel. Additionally, the course focuses on sensory descriptive profiling and the assessment of coffee attributes, including detecting defects and understanding roasting issues. The program includes practical exams and activities to enhance real-world sensory skills.

The practical part of the SCA Sensory Skills Professional program involves hands-on activities and exams that allow participants to apply the theoretical knowledge gained. Key practical components include:

1. Applying the WCR Lexicon and Flavor Wheel
2. Ranking Acidity, Bitterness, and Sweetness Intensity
3. Mouthfeel Evaluation
4. Assessing Attributes
5. Sensory Descriptive Profiling
6. Cupping Using SCA Protocols

These activities allow participants to enhance their sensory evaluation skills through direct experience with coffee.

The SCA Sensory Skills Professional course includes both a written and a practical exam. The online written exam consists of 40 questions, to be completed in 42 minutes, with a passing score of 80%. The practical exam lasts 140 minutes and covers hands-on sensory tasks, with a total of 70 points available. To pass the practical exam, participants must score 80%, or 56 points correct.