The Sensory Skills Professional course is the advanced level for those who want to take their sensory evaluation to a truly usable standard within specialty coffee: calibration, precision, and consistency.
During the course, we work on how we perceive and measure sensory attributes (aroma, flavor, acidity, body, balance, defects, and overall quality), and how to translate sensations into clear, technical language that can be applied to quality control, roasting, green coffee purchasing, or training.
This is a demanding and highly practical course. You come to train a system that allows you to replicate results, conduct consumer analysis, apply statistics to cupping, and make confident, data-driven decisions.
Duration
3 days
Intensive, hands-on format
What You Will Learn / What You Will Train
You will train advanced cupping and calibration techniques, identification and measurement of sensory attributes, difference testing, defect recognition, and the construction of descriptors with greater precision.
We will work through guided exercises to refine your sensitivity and, above all, your consistency—so that your evaluations are stable and comparable over time, across teams, and between different coffees.
You will leave with practical tools to improve your performance at the cupping table, raise your professional criteria in daily work, and support the creation and development of quality control teams.
Who This Course Is For
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Experienced baristas who want to move to a higher technical level
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Roasters and QC teams seeking greater consistency and a shared sensory language
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Purchasing or production professionals who need precise sensory evaluation
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Trainers and product-focused professionals who work with cupping on a regular basis
Recommended if you already have a sensory foundation and are looking for a real step forward in method and calibration.
What’s Included
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Full in-person training (3 days)
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All materials and samples required for the course
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Preparation and guidance for the module assessment (according to SCA standards)
The course takes place over one full day (7 hours) and is held in central Madrid, at Hola Coffee Academy (Google Maps link).
We place great importance on training quality and personalized attention, which is why the maximum number of participants is 6.
For any additional information, please contact us at educacion@hola.coffee.
Course Pricing Includes
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High-quality training based on years of experience in the coffee and education sectors
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Class preparation
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Professional equipment and high-quality materials, including consumables (specialty coffee, fresh milk, etc.)
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Very small group sizes
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Continuous professional development of instructors through courses, conferences, and industry forums
Cancellation Policy
When a course place is purchased, a confirmation email will be sent and class preparation will begin immediately. At the same time, the number of places available to the public is reduced accordingly, and once a course is full it can no longer be purchased.
While we understand unforeseen circumstances such as illness or accidents, our refund policy reflects the costs associated with class preparation and the fact that the place has not been available to another participant.
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A full refund will be issued if the course is canceled at least 21 days before the course date. Alternatively, the student may choose a different available date.
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A 50% cancellation fee will be charged if the course is canceled between 21 days and 48 hours before the course.
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No refund or alternative date will be offered if the student does not attend or cancels with less than 48 hours’ notice.
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If only one participant is confirmed, the company reserves the right not to run the course and to offer either a refund or an alternative date
