This two-day course provides advanced insights into the technical and professional aspects of sensory evaluation, delving deeper into human physiology and psychology beyond the basics of perception and analysis.
Participants will gain knowledge of various tastes, aromas, and mouthfeel sensations, as well as the vocabulary to accurately describe them.
Through triangular testing and cupping exercises, participants will enhance their sensitivity to subtle differences between coffees.
Additionally, this course will equip participants with the skills to conduct professional cupping sessions and sensory programs with a qualified panel.


Sensory Foundation:
The Sensory Skills Foundation course explores the essentials of sensory evaluation in a practical and interactive manner.
It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers insight into identifying specialty coffee qualities, as well as an overview of how to implement this in business.

Sensory Intermediate:
The Sensory Skills Intermediate course builds on the concepts and skills introduced in the Sensory Skills Foundation course. It is ideal for someone who has cupping experience and wants to develop their sensory skills and knowledge of related science.
This course covers a wide range of topics, including the physiology of taste and aroma; the types of sensory analysis tests, the operation of a cupping session; the diversity of coffee attributes; the use of the SCA Flavor Wheel and WCR Sensory Lexicon; and the implementation of a sensory analysis panel and session.

Who’s can join : 
Whether you’re just starting or a seasoned pro, there’s always room to grow your sensory skills. Whether you’re a coffee enthusiast, a home barista, a cafe barista, a foodie, an F&B staff member, or even a coffee entrepreneur, this course is for you!