Most students complete their sensory evaluation course with a strong foundation, but mastery requires repetition and continuous practice. This program provides a structured environment to refine those skills, helping participants move from basic recognition to precise, confident application in professional settings.

This program is open to students who have completed recognized sensory certifications and wish to further enhance their practical skills. It is especially suited for those looking to improve consistency, accuracy, and confidence in sensory evaluation.
Students who hold SCI Sensory Certification (all levels completed) will automatically receive this program as a complimentary extension of their training. Participants certified through other organizations, such as SCA, are equally welcome to join and will benefit from the same comprehensive practice sessions.

20–24 hours of training, delivered across 4 days over 4 consecutive weeks.

This program will strengthen participants’ skills in the following areas:
• Aroma recognition: Identifying and distinguishing different aromas in coffee.
• Basic tastes: Recognizing the main taste categories (sweet, sour, salty, bitter, umami) and their intensity levels.
• Roast evaluation: Identifying and comparing different roast degrees.
• Qualitative–quantitative evaluation: Practicing structured methods for assessing coffee.
• Attribute differentiation: Detecting and articulating differences between coffees.
• Attribute definition: Accurately defining and describing sensory attributes in coffee.

While participants are already familiar with these practices from the Sensory Evaluation Course, this program is specifically designed to deepen their abilities through repeated practice, sharpening their precision, and increasing their overall competence in sensory evaluation.