Class Information


Sensory Professional | Topeca Instruments Division | Tulsa, OK | March 20-23, 2018

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This course is designed to align the advanced student with industry coffee and sensory standards, and to prepare them for running sensory evaluation in a coffee business. In this four-day course, students will acquire the skills required to refine their ability to objectively identify and evaluate qualities in specialty green coffee, and to accurately measure and describe coffee beverage characteristics. Students will learn to generate repeatable and methodical sensory measurements of coffee, and learn how to interpret results. 

This 4-day course includes 18 hours of hands-on coursework, and one half-day of exams. Sensory Skills Intermediate is a required prerequisite. Roasting and Green Coffee Intermediate are recommended prerequisites.

Hosted By:       Topeca Instruments Division 
Location:          1235 E Admiral Blvd Tulsa, OK 
Date & Time:    March 20-23, 2018; see registration link for specific times

Instructor:   Ian Picco
Ian started his journey in coffee as a barista in 2004. He's been with Topeca Coffee Roasters in Tulsa, OK since 2009. Because of Topeca's Seed-to-Cup business model, Ian has had the unique opportunity to be involved in many areas of the supply chain. Ian has been an active member of the Roaster's Guild since 2009, and has been teaching and volunteering for the SCAA since 2012. Ian is a licensed Q Grader, SCAA Specialized Instructor, and is current Chair of the Coffee Taster Pathway committee.

Tuition and Registration: CLICK HERE to visit the host's website for complete information on pricing and registration.

  • Please also create a profile on SCA.coffee so your class credits and exam scores can be recorded by SCA and applied to SCA certificate programs. You can create a profile HERE.

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