{"product_id":"sca-sensory-skills-intensive-foundation-intermediate","title":"SCA Sensory Skills Intensive: Foundation + Intermediate","description":"\u003ch2\u003e\u003cspan\u003eFoundation + Intermediate\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e2 Levels · 2 Certificates · 1 Intensive Course\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCOFFEENØW, in collaboration with Flow Float, is excited to welcome \u003c\/span\u003e\u003cstrong\u003eNeo Cheung from \u003c\/strong\u003e\u003cspan\u003efor a special \u003c\/span\u003e\u003cstrong\u003eSCA Sensory Skills Foundation + Intermediate Intensive Course\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis \u003c\/span\u003e\u003cstrong\u003e3-day intensive program\u003c\/strong\u003e\u003cspan\u003e is designed for those who want to build a structured understanding of coffee sensory evaluation — from the fundamentals of how we perceive taste and aroma to more advanced sensory analysis, calibration and professional application.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eInstead of taking Foundation and Intermediate separately, participants will progress through both levels in one focused learning experience and work toward \u003c\/span\u003e\u003cstrong\u003etwo SCA certificates\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\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 12–14, 2026\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eTime:\u003c\/strong\u003e\u003cspan\u003e 10:00 AM – 5:00 PM daily\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 3-Day Intensive Program\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eCourse Fee:\u003c\/strong\u003e\u003cspan\u003e CAD $2,200 (EARLY BIRD -\u0026gt; CAD $1,980)\/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\u003eINTERMEDIATE — GO DEEPER\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eAfter establishing the fundamentals, participants will progress into \u003c\/span\u003e\u003cstrong\u003eSCA Sensory Skills Intermediate\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis level develops greater accuracy, consistency and confidence in sensory evaluation, with more emphasis on practical application within the coffee industry.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eParticipants will explore areas such as:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli value=\"1\"\u003e\u003cspan\u003eSensory perception in greater depth\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"2\"\u003e\u003cspan\u003eTaste and aroma identification\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"3\"\u003e\u003cspan\u003eSensory thresholds\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"4\"\u003e\u003cspan\u003eDiscrimination testing\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"5\"\u003e\u003cspan\u003eTriangulation exercises\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"6\"\u003e\u003cspan\u003eSensory calibration\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"7\"\u003e\u003cspan\u003eDescriptive sensory analysis\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"8\"\u003e\u003cspan\u003eUnderstanding bias in sensory evaluation\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"9\"\u003e\u003cspan\u003eBuilding consistency between evaluations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"10\"\u003e\u003cspan\u003eCupping and coffee comparison\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"11\"\u003e\u003cspan\u003eCommunicating coffee quality\u003c\/span\u003e\u003c\/li\u003e\n\u003cli value=\"12\"\u003e\u003cspan\u003eApplying sensory skills to professional coffee environments\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eParticipants will repeatedly \u003c\/span\u003e\u003cstrong\u003etaste, compare, discuss and calibrate\u003c\/strong\u003e\u003cspan\u003e, helping transform sensory theory into practical skills.\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\u003ch3\u003e\u003cspan\u003eWHY TAKE FOUNDATION + INTERMEDIATE TOGETHER?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSensory development works best through repetition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy completing both levels within one intensive program, participants can immediately build upon the concepts introduced at Foundation level and apply them through more challenging Intermediate exercises.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRather than stopping after the basics and returning to Intermediate months later, this format creates a continuous learning journey:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLearn → Taste → Compare → Calibrate → Apply\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThree focused days dedicated to understanding coffee through your senses.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003e2 LEVELS. 2 CERTIFICATES. 1 INTENSIVE COURSE.\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOctober 12–14, 2026\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003e10:00 AM – 5:00 PM\u003c\/strong\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\u003eORIGINAL PRICE: $2,200\/person\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEARLY BIRD DISCOUNT CAD $1,980 (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 - 14 | 10:00 - 17:00","offer_id":53801414394149,"sku":null,"price":1980.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0714\/5042\/7685\/files\/ChatGPTImageSep10_2026_12_04_18AM.png?v=1789013085","url":"https:\/\/coffeenow.today\/products\/sca-sensory-skills-intensive-foundation-intermediate","provider":"COFFEENØW","version":"1.0","type":"link"}