What is a CoffeeSensorist? 

A CoffeeSensorist is characterised by the precise description and identification of:

Coffee types and varieties:

recognising and differentiating between the various coffee species and their varieties.

Processing:

understanding the different processing methods and their influence on the flavour profile.

Defects:

identification and description of coffee defects according to international classifications.

Why is the sensorial education important?

This sensorial education provides an ideal foundation for:

Cuptasters:

Expand your skills to describe and analyse coffee accurately.

Green coffee traders:

Make informed decisions based on detailed sensory analyses.

Roasters:

Understand the nuances of green coffee to develop perfect roasting profiles.

Baristi:

Deepen your knowledge and sensory skills to better advise your customers.

The sensorial education programme:

Day 1: FlavourProfil

Introduction to the role of the CoffeeSensorist Overview of the tasks of a CoffeeSensorist Introduction to the Coffee Consulate FlavourProfile and the AromaWheel with 11 main groups and subgroups

Day 2: Species&Progressing

Coffee types and processing methods Differentiation and identification of coffee species Understanding the different processing methods and their influence on the flavour profile

Day 3: VarietiesCuptasting

Coffee varieties Explanation and differentiation of various coffee varieties Practical exercises to identify and describe varieties

Day 4: DefectCuptasting

Coffee defects Detailed examination of coffee defects according to NY and Brazil classifications Practical exercises in identifying and describing defects 

Day 5: EspressoCuptasting

Espresso cupping Introduction to the special features of espresso cupping Practical tasting and description of espresso profiles

Day 6: SensoristExamination

Final examination Comprehensive practical exam covering the entire range of topics covered Feedback, discussion and certification