Sensory Analysis & Quality Control

Cupping essentials, sensory lexicon, and quality control methodologies for Specialty Coffee

Topics Covered & Samples Tasted

  • Roast Levels and Roast Defects
  • Common Green Coffee Defects like phenol, ferment, mold
  • Green Coffee Processing and the impact on flavor
  • World Coffee Research Flavor Wheel and Sensory Lexicon
  • Cupping Skills
  • Cupping Descriptive Analysis
  • Cupping Skills Descriptive Analysis
  • Triangle tests as a QC tool

Marcus Young

Director of Boot Coffee Campus

What You Need

  • Minimum 20 cupping bowls of vessels at least 150ml in volume (gibraltar glasses from restaurant supply will suffice)
  • Ability to heat 4 liters of water to 200° f (an electric or stovetop kettle and thermal carafe should suffice)
  • Cupping spoons
  • Grinder

One on One Coaching

During the course take advantage of one on one coaching sessions with your instructor.

Price: $990.00

Are you a coffee roaster, barista, cupper, trainer, or working as a taster in specialty coffee? Our Sensory Analysis & Quality Control course is for you! All coffee professionals with access to basic cupping supplies, but without the time to travel and visit Boot Coffee Campus, will gain valuable knowledge and new skills through this course in coffee tasting. 

We have developed an innovative hub for specialty coffee training that combines eLearning, webinars, and shipped samples of roasted coffee and sensory lexicon references so a dispersed group of students can have a shared and calibrated sensory experience..

In this course you will learn sensory science theory and terminology, approaches to coffee assessment, taste a variety of defects, and explore advanced statistical quality control techniques which you can apply no matter where you work in coffee. 

Before the start of class all students will receive coded and/or labeled coffee samples. In eLearning sessions we cover cupping and preparation techniques which students will then undertake at their own labs,  before regrouping online several days later to share their results and experiences.

This course requires students who are self motivated to learn and improve. Students should have basic supplies for cupping coffees and be prepared to share their profiles and coffees in online discussions and chat groups. Between class meeting dates, instructors will meet one on one with students to check on progress and are available by WhatsApp for continued support.

How It Works

Select and register for courses in Roast Profiling, Cupping & Quality Analysis, or Roasting Business Fundamentals at

You will receive an email with detailed instructions about getting setup with Zoom Conference and any other platforms for your course.

Receive an invite to the WhatsApp or Slack group for your cohort of students.

The same email will contain digital downloads of the course handbook and any worksheets, roast and tasting logs, cupping forms, and other materials.

Approximately one week prior to the start of your course, you will receive a shipment from Boot Coffee with all of the necessary supplies for your course. Depending on our course of study these learning packs could include green coffee, roasted coffee, sensory lexicon samples, and more.

On Day 1 of your course please be prepared to login to the eLearning session via Zoom 15 minutes prior to the start of the session.

At the specified start time our instructor will host  1-2 hour eLearning sessions covering topics relevant to that week’s hands-on assignments. These sessions are just like the lectures, discussions, and group assignments you may have experienced at other trainings – just remote.

You will work on the hands-on activities at our own facility. Because we are working remotely, it’s vital that you keep good notes and document your experiences.

For roasting courses, you will return partial samples of your roasted coffee to Boot Coffee using the provided bags and postage paid boxes (for students based in the USA).

Reconvene for the next eLearning session at the appointed time. We will review the hands-on activities, analyze the results as a group, and cover new materials in preparation for the next hands-on assignments.

During the course take advantage of one on one coaching sessions with your instructor.

When you complete the course you will receive a certificate of completion, an invitation to join the Boot Coffee Campus Alumni page on Facebook, and are eligible for discounts on future and Boot Coffee Campus courses.

Week 1

Lecture: Sensory analysis broadly and how it’s applied to coffee

Discussion of coffee tasting, WCR Sensory Lexicon, and Coffee Taster’s Flavor Wheel

Review of SCA and CQI cupping protocols

Lecture reviewing alternative cupping forms and tools for descriptive analysis

Homework: Exploring sensory lexicon references, tasting differences in coffee processing and coffee roasting approaches, coffee descriptive analysis.

Coaching and 1 on 1 sessions

Week 2

Coaching and 1 on 1 sessions

Review of homework tasting assignments

Introduction to triangle testing

Lecture on scoring with the SCA cupping form.

Homework: Triangle tests, tasting green coffee defects, scoring coffee,

Applying Sensory Analysis to your business

Final questions and quiz

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