CoffeeSensorist

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 Sensorical 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&Processing

• 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: DefekteCuptasting

• 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.