Cupping & Sensory Skills (Foundation)

The Social Cupping and Sensory Foundation Course exceeds the minimum requirements for the SCA Sensory Foundation Certificate. Cupping will be taught by Todd Arnette, Coffee Quality Institute’s Q Instructors & SCA Trainer, and Brian Babcock, CQI Q Grader & SCA Trainer. After participating in this course, attendees should be able to:

  • Set up and carry out a basic cupping
  • Know by doing, tasting, smelling, and feeling how they individually perceive coffee’s attributes
  • Apply this self-knowledge to compare attribute intensities among coffee samples
  • Apply this self-knowledge to distinguish among coffee samples by their origin characteristics
  • Describe coffee’s attributes of Fragrance, Aroma, Flavor, Aftertaste, Acidity & Body.
  • SCA Test and Certificate (Optional) at the end of the course for an extra fee.

Cupping & Sensory Skills (Intermediate)

The Social Cupping and Sensory Intermediate Course exceeds the minimum requirements for the SCA Sensory Intermediate Certificate.

This course builds on the concepts introduced and the skills developed in the Social Cupping and Sensory Skills Foundation Course. This course is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science.

This course covers a wide range of topics, including the physiology psychology of taste and aroma; the types of sensory analysis tests, the use of the SCA Cupping Form, SCA Flavor Wheel, and WCR Sensory Lexicon; and techniques that you can bring back to your workplace to calibrate your cupping and sensory team.

SCA Test and Certificate (Optional) at the end of the course for an extra fee.

Brewing (Foundation)

The Social Brewing and Extraction Foundation Course exceeds the minimum requirements for the SCA Brewing Foundation Certificate. Brewing will be taught by Todd Arnette, Coffee Quality Institute’s Q Instructors & SCA Trainer, and Brian Babcock, CQI Q Grader & SCA Trainer. Attendees will receive theoretical and practical hands-on instruction for a range of brewing devices. After participating in this course, attendees should be able to:

  • Understand where the flavors in coffee come from
  • Identify the principles of brewing best practices
  • Differentiate between Coffee Strength and Extraction
  • Know by taste the impact of manipulating the Coffee to Water Ratio
  • Know by taste the impact of manipulating the Grind Particle Size
  • Know by taste the impact of manipulating the Water Contact Time
  • Know by taste the impact of manipulating the Appropriate Filtering Medium
  • SCA Test and Certificate (Optional) at the end of the course for an extra fee.

Brewing (Intermediate)

The Social Brewing and Extraction Intermediate Course exceeds the minimum requirements for the SCA Brewing Intermediate Certificate. Brewing will be taught by Todd Arnette, Coffee Quality Institute’s Q Instructors & SCA Trainer, and Brian Babcock, CQI Q Grader & SCA Trainer. This course builds on the concepts and skills introduced in The Social Brewing and Extraction Foundation Course. It is ideal for someone who has brewing and espresso experience and wants to explore how to improve brewed coffee quality. This course covers a wide range of topics, including an exploration of the brewing process in terms of hand pour and espresso devices, the scientific method of measuring and charting coffee strength and extraction; the analysis of brewed coffee, and adjustments to consider in order to deliver a delicious, well-balanced cup. After participating in this course, attendees should be able to:

  • Brew, taste, describe, and measure their produced coffee
  • Begin to connect and associate measurements with specific descriptions
  • Understand by tasting the impact of water chemistry on coffee flavors
  • Brew, taste, describe, measure, and fix a provided coffee by manipulating the principles of brewing best practices
  • SCA Test and Certificate (Optional) at the end of the course for an extra fee.