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: FlavourProfilIntroduction 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&ProcessingCoffee types and processing methods Differentiation and identification of coffee species. Understanding the different processing methods and their influence on the flavour profile.Day 3: VarietiesCuptastingCoffee varieties Explanation and differentiation of various coffee varieties.Practical exercises to identify and describe varieties.Day 4: DefekteCuptastingCoffee defects Detailed examination of coffee defects according to NY and Brazil classifications.Practical exercises in identifying and describing defects.Day 5: EspressoCuptastingEspresso cupping Introduction to the special features of espresso cupping.Practical tasting and description of espresso profiles.Day 6: SensoristExaminationFinal examination Comprehensive practical exam covering the entire range of topics covered.Feedback, discussion and certification.

Date: 14 October 2025 Location: Coffee Consulate, Mannheim11:00 - 16:00: 19th roasters' get-togetherGreen coffee prices continue to rise - but how does this affect sales prices and how do we communicate this development to our customers?The 19th Roasters' Round Table will focus on the economic realities of coffee prices: What factors are driving up costs? What strategies are there for sustainable pricing? And how can rising prices be communicated to customers in an understandable and convincing way? We will discuss current market trends, price adjustments and practical communication approaches for retailers, the catering trade and end customers in an open discussion. A meeting for all roasters who not only want to work in an economically sustainable way, but also want to communicate transparently and convincingly with their customers.

The CoffeeConnoisseurEducation covers the areas of coffee sensory, cup tasting and aroma science. It also provides knowledge about coffee cultivation and processing, coffee botany, as well as the basics of coffee preparation. The CoffeeConnoisseur gains the theoretical knowledge of the coffee chain, without going much deeper into the areas of hands-on barista or roaster activities. The CoffeeConnoisseur can, therefore, liaise between all the production and preparation issues throughout the coffee chain and provide guidance in sensory aspects. This 6-day education program may be part of the CoffeologistEducation and includes a written exam. You will become a certified Coffee Connoisseur upon passing the exam and will be credited towards the Coffeologist Certification if you wish to obtain it by completing, also, the CoffeeCraftsmanEducation. This will be an international recognition as your name will be listed on Coffee Consulate’s Board of Coffee Alumni, which indicates that you are scientifically trained to be fit for potential coffee-related careers, namely coffee technicians, roasters, developers, trainers and executives throughout the coffee industry.The CoffeeConnoisseurEducation includes 6 Single-Day-Workshops: Day 1, Monday: CoffeeProduction Day 2, Tuesday: CoffeeTaxonomy Day 3, Wednesday: CoffeeProvenances Day 4, Thursday: CoffeeSensors Day 5, Friday: Cuptasting Day 6, Saturday: CoffeeAromas

The RoasterEducation offers an intense introduction into the world of coffee roasting. From the influences of green coffee and roasting technology to physical and chemical processes plus roasting profiles and coffee blending, this compact course covers the spectrum of roasting. The course provides knowledge of raw materials and theoretical and practical skills to actively influence the flavour profile of coffee via the roasting profile. The education places particular emphasis on practical teaching. This 6-day education program may be credited (+250) towards the Certified/Master Coffeologist Certification. You will become a qualified coffee roaster upon completing this program. This will be an international recognition as your name will be listed on Coffee Consulate’s Board of Coffee Alumni, which indicates that you are scientifically trained to be fit for potential coffee-related careers, namely roasters, buyers, developers, trainers and executives throughout the coffee industry.The RoasterEducation includes 6 workshop days: Day 1, Monday: RoastProfiles Day 2, Tuesday: CoffeeRoasting Day 3, Wednesday: EspressoRoasting Day 4, Thursday: CoffeeBlending Day 5, Friday: CoffeeClassification Day 6, Friday: RoasteryBasics

The BaristaClass teaches the fundamentals of barista work: Handling espresso machines and grinders, preparing a perfect espresso, working with milk and correct, professional milk frothing. The BaristaClass Professional includes 3 Single-Day-Workshops: Day 1, Monday: Espresso Day 2, Tuesday: LatteArt Pouring Day 3, Wednesday: CoffeeDrinks