{"product_id":"sca-sensory-skills-foundation","title":"SCA Sensory Skills: Foundation","description":"\u003ch3 class=\"PDq2pG_selectionAnchorContainer\"\u003eSCA Sensory Skills Foundation\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCOFFEENØW, in collaboration with Flow Float, is excited to welcome \u003cstrong\u003eNeo Cheung from Hong Kong\u003c\/strong\u003e for a special \u003cstrong\u003eSCA Sensory Skills Foundation\u003c\/strong\u003e course in Toronto.\u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003e1-day intensive program\u003c\/strong\u003e is designed for those who want to build a structured foundation in coffee sensory evaluation. Participants will explore how we perceive \u003cstrong\u003etaste, aroma and flavour\u003c\/strong\u003e, while developing the essential sensory skills and vocabulary used by coffee professionals.\u003c\/p\u003e\n\u003cp\u003eThrough a combination of theory and practical exercises, participants will learn the fundamentals of \u003cstrong\u003esensory perception, aroma recognition, taste identification, coffee evaluation and cupping\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eThis course is ideal for \u003cstrong\u003ebaristas, roasters, café owners, coffee professionals and enthusiasts\u003c\/strong\u003e who want to develop a more systematic approach to tasting and describing coffee.\u003c\/p\u003e\n\u003cp\u003eComplete the course and work toward your \u003cstrong\u003eSCA Sensory Skills Foundation certificate\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e1 Day · Foundation Level · SCA Certificate\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCOURSE INFORMATION\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eDates:\u003c\/strong\u003e\u003cspan\u003e October 12, 2026\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eTime:\u003c\/strong\u003e\u003cspan\u003e 10:00 AM – 5:00 PM \u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eLocation:\u003c\/strong\u003e\u003cspan\u003e COFFEENØW\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eUnit 12, 185 Riviera Dr, Markham, Ontario\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCourse:\u003c\/strong\u003e\u003cspan\u003e SCA Sensory Skills — Foundation + Intermediate\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e\u003cspan\u003e 1-Day Program\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eCourse Fee:\u003c\/strong\u003e\u003cspan\u003e CAD $800 (EARLY BIRD -\u0026gt; CAD $750)\/person\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWHAT IS SENSORY SKILLS?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eGreat coffee evaluation goes beyond simply saying, \u003c\/span\u003e\u003cem\u003e“I like it”\u003c\/em\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cem\u003e“I don't like it.”\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSensory skills give coffee professionals a structured way to understand, evaluate and communicate what they experience in a cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThroughout this intensive program, participants will explore how our senses influence coffee perception and learn how to identify, differentiate and communicate sensory characteristics with greater accuracy and consistency.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe course combines \u003c\/span\u003e\u003cstrong\u003etheory, tasting, cupping, sensory exercises and practical calibration\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eFOUNDATION — BUILD YOUR SENSORY FOUNDATION\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe Foundation level introduces the essential concepts behind sensory evaluation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eParticipants will begin developing a structured approach to tasting coffee and understanding how our sensory system responds to different stimuli.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTopics and exercises may include:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli value=\"1\"\u003e\u003cspan\u003eIntroduction to sensory analysis\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"2\"\u003e\u003cspan\u003eUnderstanding taste, aroma and flavour\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"3\"\u003e\u003cspan\u003eBasic sensory physiology\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"4\"\u003e\u003cspan\u003eSweetness, acidity, bitterness and other taste perceptions\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"5\"\u003e\u003cspan\u003eAroma recognition\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"6\"\u003e\u003cspan\u003eCoffee flavour vocabulary\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"7\"\u003e\u003cspan\u003eIntroduction to professional coffee tasting\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"8\"\u003e\u003cspan\u003eIdentifying differences between coffees\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"9\"\u003e\u003cspan\u003eBasic sensory testing and practical exercises\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"10\"\u003e\u003cspan\u003eCommunicating sensory experiences more clearly\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eThe goal is to move from simply \u003c\/span\u003e\u003cstrong\u003edrinking coffee\u003c\/strong\u003e\u003cspan\u003e toward understanding \u003c\/span\u003e\u003cstrong\u003ewhy a coffee tastes the way it does\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eMEET YOUR TRAINER — NEO CHEUNG \u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0714\/5042\/7685\/files\/Screenshot_2026-09-09_at_11.27.33_PM.png?v=1789010929\" alt=\"\"\u003eJoining us from \u003c\/span\u003e\u003cstrong\u003eHong Kong\u003c\/strong\u003e\u003cspan\u003e, Neo Cheung is a specialty coffee educator, sensory professional, competition judge, coach and competitor with extensive experience in coffee education and professional certification.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis credentials include:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli value=\"1\"\u003e\u003cspan\u003eSCAA CQI Q-Grader Certification\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"2\"\u003e\u003cspan\u003eSCAA CQI R-Grader Certification\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"3\"\u003e\u003cspan\u003eSCAE Authorized Trainer\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"4\"\u003e\u003cspan\u003eSCAE Barista Certification Certifier\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"5\"\u003e\u003cspan\u003eSCAE Grinding \u0026amp; Brewing Certification Certifier\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"6\"\u003e\u003cspan\u003eSCAE Cupping \u0026amp; Sensory Certification Certifier\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"7\"\u003e\u003cspan\u003eSCAE Green Bean Certification Certifier\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"8\"\u003e\u003cspan\u003eSCAE Roasting Certification Certifier\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eNeo also brings extensive competition experience as both a competitor and judge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis career highlights include becoming the \u003c\/span\u003e\u003cstrong\u003e2024 China Coffee Cupping Competition – Hong Kong Champion\u003c\/strong\u003e\u003cspan\u003e and \u003c\/span\u003e\u003cstrong\u003e2025–26 Hong Kong Runner-up\u003c\/strong\u003e\u003cspan\u003e, alongside judging and coaching experience across barista, sensory, AeroPress, siphon, latte art and other coffee competitions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eHis combination of \u003c\/span\u003e\u003cstrong\u003eeducation + sensory + competition experience\u003c\/strong\u003e\u003cspan\u003e brings a practical perspective to the classroom beyond theory alone.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWHO IS THIS COURSE FOR?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThis intensive program is ideal for people who want to develop a more professional and systematic approach to tasting coffee, including \u003c\/span\u003e\u003cstrong\u003ebaristas, roasters, café owners and managers, coffee buyers, QC professionals, competitors and coaches, and serious coffee enthusiasts\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eYou don't need to be a competition-level coffee professional to start developing better sensory skills. The program begins with Foundation concepts before progressing into Intermediate material.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e📍 \u003c\/span\u003e\u003cstrong\u003eCOFFEENØW\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eUnit 12, 185 Riviera Dr\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eMarkham, Ontario\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEARLY BIRD DISCOUNT CAD $750 (email us and pay via e-transfer enjoy a tax waive discount)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eLimited seats are available to maintain an effective environment for tasting, sensory exercises and calibration.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSame coffee. Deeper understanding.\u003c\/strong\u003e\u003c\/p\u003e","brand":"COFFEENØW","offers":[{"title":"Oct 12 | 10:00 - 17:00","offer_id":53801899917605,"sku":null,"price":750.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0714\/5042\/7685\/files\/ChatGPTImageSep9_2026_11_48_04PM_0eab0ced-2b80-46a2-b2e2-8d09382ba119.png?v=1789012122","url":"https:\/\/coffeenow.today\/products\/sca-sensory-skills-foundation","provider":"COFFEENØW","version":"1.0","type":"link"}