Refining sensory skills for coffee

Course contents

• Acid perception: differentiating between intensities and qualities
• The colourful world of aromas: from apricot to cedar wood
• Mouthfeel and body: how does the coffee feel?
• The same or different? How do I test for and recognise subtle differences?
• Threshold: where does my perception begin?
• Tasting like the professionals? Common risks and perception errors during tasting

Course objectives

The course participant

• gets to know his/her own sensory abilities.
• builds confidence in his/her sensory perception.
• refines the perception of the most important assessment criteria and learns to articulate this perception.
• knows the most important perceptual errors.

Organisation