SENSORY
SENSORY I : FOUNDATIONS OF QUALITY ASSESSMENT
Sensory I is an introductory, lecture-focused course that explores the scientific, physiological, and technical principles underlying coffee evaluation and palate development training. Through a combination of lectures and guided labs, students will develop a comprehensive understanding of sensory perception, coffee tasting methodologies, and standardized communicative, establishing the knowledge necessary for further study and application.
Throughout the course, students examine the relationships among human sensory physiology, flavor perception, coffee bean & water chemistry, brewing variables, and standardized sensory evaluation. Particular emphasis is placed on understanding how coffee origin, processing, roasting, and preparation influence aroma, flavor, acidity, sweetness, body, and overall sensory experience. Students are introduced to contemporary approaches to coffee quality assessment through the application of the Coffee Value Assessment (CVA) framework, with an emphasis on objective observation and descriptive sensory language.
This course is designed for all coffee professionals and dedicated enthusiasts seeking a comprehensive understanding of coffee sensory evaluation and its role within the specialty coffee value chain. The curriculum is informed by established specialty coffee education frameworks and provides a rigorous foundation for continued study in sensory science, coffee quality assessment, cupping, product development, and quality control.
COURSE FORMAT:
WHERE: on-site at our institute, physical participation required
WHAT: lecture-based with group discussion, guided labs, and in-class assessments
WHEN: 3 consecutive days | 8 hour class time with 1 hour lunch break
AVAILABILITY: 12 spots available per course
COURSE OBJECTIVES:
By the end of this course, students will be able to:
Explain the physiological and scientific principles underlying human sensory perception
Identify factors that influence coffee sensory characteristics, including origin, processing, roasting, brewing variables, and water chemistry
Describe the relationships among aroma, flavor, acidity, mouthfeel, finish and other sensory attributes that contribute to sensory perception
Interpret the Coffee Value Assessment (CVA) framework and standardized sensory methodologies to assess quality
Evaluate coffee using objective sensory observation, descriptive analysis, and comparative tasting techniques
Apply foundational principles of sensory science to develop palate acuity, calibration, and repeatable coffee evaluation practices
Communicate sensory observations, quality assessments, and descriptive coffee profiles using appropriate specialty coffee terminology
COURSE PRICE : $395.00
SENSORY II : MENTORSHIP IN QUALITY ASSESSMENT
Sensory II is a secondary, mentorship-focused course that provides students with an immersive introduction to the professional practice of coffee sensory evaluation and quality assessment. Through direct engagement with experienced coffee professionals, students gain practical insight into the knowledge, skills, and decision-making processes required to evaluate, communicate, and maintain coffee quality.
Students admitted to this course are paired with an established coffee professional who serves as a mentor throughout a 12-week program. Mentors provide guided instruction, professional insight, and exposure to real-world quality evaluation practices through approximately 2-3 hours of weekly meetings. During this period, students develop a deeper understanding of sensory calibration, cupping methodology, quality control systems, palate development techniques, and the Q-Grader & Coffee Value Assessment (CVA) frameworks.
Building upon the foundational knowledge established in Sensory I, this course bridges foundational understanding with professional application by providing students with meaningful exposure to the responsibilities and challenges encountered by quality control professionals. Through mentorship and experiential learning, students strengthen the technical, analytical, and communication competencies required to evaluate coffee objectively, calibrate with others, and contribute to quality-focused decision-making within specialty coffee organizations.
This course is designed for aspiring quality control professionals, green coffee buyers, roasters, coffee educators, baristas, and dedicated enthusiasts seeking an in-depth understanding of professional sensory evaluation and coffee quality assessment. Successful completion of Sensory I: Foundations of Quality Assessment is required for consideration for admission to Sensory II.
WHERE: off-site at our industry partner’s facility, physical participation required
WHAT: mentorship-based, one-on-one instruction with office hours available
WHEN: 12 consecutive weeks | 2-3 hours min. required per week
AVAILABILITY: 3 spots available per quarter
COURSE FORMAT:
COURSE PLANNED, CURRENTLY UNAVAILABLE!
SENSORY III : INDEPENDENT COFFEE SENSORY RESEARCH
Sensory III is an advanced, research-focused course centered on independent study within the field of coffee sensory science and quality evaluation. Areas of inquiry may include, but are not limited to, sensory physiology, palate development techniques, coffee & water chemistry, defect identification, and consumer trends.
Students who have developed a strong foundational understanding of coffee sensory evaluation along with meaningful practical experience in quality assessment environments are encouraged to pursue specialized research within a focused area of interest.
Building upon the foundational knowledge and practical experience acquired through previous coursework, Sensory III introduces students to the principles and methodologies of applied sensory research. Students will be tasked with identifying a narrowly defined research question, developing an appropriate experimental protocol, collecting and analyzing quantitative and qualitative data, and communicating findings through the preparation of a scientific research paper. Research may incorporate controlled sensory evaluations, descriptive analysis, calibration studies, experimental tasting protocols, consumer research, or other evidence-based methodologies appropriate to the selected topic. Depending on the originality, rigor, and contribution of the work, completed research may be suitable for submission for publication or presentation within the coffee research community.
This course is designed for aspiring coffee professionals seeking an introduction to applied scientific research as well as advanced expertise in a specialized area of coffee sensory science. Successful completion of both Sensory I: Foundations of Quality Assessment and Sensory II: Mentorship in Quality Assessment is required for consideration for admission to Sensory III.
COURSE FORMAT:
WHERE: off-site at our research partner’s lab facility, physical participation required
WHAT: research-based, independent study with biweekly checkins with a chosen research supervisor
WHEN: 1-year | 3-6 hours min. required per week
AVAILABILITY: 3 spots available per calendar year
COURSE PLANNED, CURRENTLY UNAVAILABLE!