Category: SCA Coffee Diploma
從學習不同的感官測試到生豆品質控管，SCA 感官技能中階課程是咖啡師在咖啡職涯發展上的下一步。
更多課程詳細資訊，以及可預約的日期與時間，請見下方「立即預約」連結。
The structured approach to cupping was exactly what my shop was missing—the section on calibration really tightened how my team and I evaluate samples now. I walked away feeling like I could actually implement a proper sensory protocol instead of just winging it.
The structured cupping protocols gave me a clear framework to bring back to my shop, and the way they broke down sensory terminology finally made quality control feel manageable. I’ve already noticed my team’s reports are way more consistent after just a few sessions.
The calibration drills for identifying defects really tightened up my QC routine, and the way they broke down sensory evaluation into repeatable steps made it click for me. I walked away feeling like I could actually structure a cupping session for my team instead of just winging it.
