Conducted by Sherri Johns our coffee mentor, barista trainer and Head Judge of the Gems of Araku competition. Sherri is an Authorised SCA Trainer (AST), former Cup of Excellence Head Judge, globally-recognised coffee expert who conducts certified SCA class offerings ensuring the highest quality of instruction for beginning Barista, Roasters, the serious and curious coffee connoisseur.

All the courses are hosted at Araku World Specialty Coffee Academy (AWSCA), located at our flagship in Bangalore, Indiranagar. The academy is equipped with top-of-the-line tools and an in-house roastery. ⁠The Coffee Skills Program at AWSCA consists of three different modules: Introduction to Coffee for beginners and coffee-enthusiasts, and specialised courses such as Barista Skills and Sensory Skills in different levels. The courses range from 1-5 days with an opportunity for practical and written online exams to receive SCA certification.

How do points work?

How do points work?

Apart from the certification, each course carries a point value; once you achieve 100 points in this program, you are eligible to apply for the SCA Coffee
Skills Diploma.

1 DAY

Foundation

Space

5 points

2 DAY

Intermediate

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10 points

3 DAY

Professional

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25 points

Apart from the certification, each course carries a point value; once you achieve 100 points in this program, you are eligible to apply for the SCA Coffee Skills Diploma.Before starting any of the courses, you must receive your SCA learner ID. Information on how to retrieve this number will be given to you upon payment of the course.

05 Points

Sensory Skills (Foundation)

In this one-day course you will learn the fundamentals of sensory evaluation of roasted coffee, an essential skill for many positions across the food and beverage industry. The Authorised Specialty Coffee Association Trainer (AST) will take you through: how the human body perceives taste and flavour, how to communicate a sensory experience methodically, introduction to the SCA Coffee Taster's Flavour Wheel and the World Coffee Research Sensory Lexicon. This course includes multiple tastings and one cupping session with instructions for what cupping is and why we cup.

WHAT WILL YOU LEARN
  • Differentiate the sensorial aspects of coffee, including body, acidity, bitterness, and more
  • Purpose and procedure for conducting an SCA cupping
  • Specialty coffee qualities and implementing them in business
  • Basic differences in coffee attributes

Course length

8 hours (1 day)

10 Points

Sensory Skills (Intermediate)

In this two-day course, we further examine the use of Specialty Coffee Association's (SCA) Coffee Taster's Flavour Wheel and the World Coffee Research Sensory Lexicon for enhanced sensory recognition. This session includes acid profiling and multiple cupping sessions using the SCA Coffee Taster's Score Sheet to understand the nuances of coffee, followed by lively discussions. Proper protocol for arranging professional cupping sessions is reviewed, integrating SCA / Cup of Excellence (COE) standards.

WHAT WILL YOU LEARN
  • Physiology of taste and aroma
  • Types of sensory analysis tests
  • Operation of a cupping session
  • Diversity of coffee attributes
  • Usage of the SCA Flavor Wheel and WCR Sensory Lexicon 
  • Implementation of a sensory analysis panel and session

Course length

16 hours (2 days)

25 Points

Sensory Skills (Professional)

The Sensory Skills Professional course builds on the concepts and skills introduced in the Sensory Skills Intermediate course and prepares the learner for managerial job functions in the sensory evaluation of coffee and related products. A written exam confirms professional course knowledge while a practical exam tests the skills described above based on different working activities carried out during the course.

WHAT WILL YOU LEARN
  • Alignment with industry coffee and sensory standards.
  • Implementation of sensory evaluation in a coffee business.
  • Skills to identify and evaluate qualities in specialty green coffee.
  • Accurate measurement and description of coffee beverage characteristics.
  • Repeatable and methodical sensory measurements of coffee, and interpretation of results.

Course length

24 hours (3 days)

Browse other courses

Space

Space

Introduction To Coffee

Perfect for beginning your journey with specialty coffee.

View course

Barista Skills
Perfect for beginning your journey with specialty coffee.

View Course

Please reach the venue 15 minutes prior to the event.

Please carry a valid ID proof along with you.
No refunds on purchased ticket are possible, even in case of any rescheduling.
Security procedures, including frisking remain the right of the management.
No dangerous or potentially hazardous objects including but not limited to weapons, knives, guns, fireworks, helmets, lazer devices, bottles, musical instruments will be allowed in the venue and may be ejected with or without the owner from the venue.
The sponsors/performers/organizers are not responsible for any injury or damage occurring due to the event. Any claims regarding the same would be settled in courts in Mumbai.
People in an inebriated state may not be allowed entry.
Organizers hold the right to deny late entry to the event.
Venue rules apply.