Artisan Coffee School

0207 030 3170

Sensory Foundation


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One Day 9:30 to 4:30
£190 Without SCA accreditation | £240 With SCA accreditation
Course Summary

Sensory Foundation covers the essentials of sensory evaluation in a practical and interactive manner. It investigates the way we perceive what we taste and how to apply this knowledge when evaluating coffee’s natural characteristics. It also offers an introduction to identifying speciality coffee qualities, as well as an overview of how to implement this in business;

Topics Covered
WHAT IS SENSORY ANALYSIS: You learn that sensory analysis is: A scientific discipline that evokes, measures, analyses and interprets reactions to those characteristics of foods and materials as they are perceived by the senses of sight, smell, taste, touch and hearing
WHY IS SENSORY IMPORTANT IN COFFEE: Through the course we discuss the reasons for cupping such as: · identify potential defects and taints · identify pleasant flavours and their quality · evaluate intensity · record the results

PHYSIOLOGY: Olfaction and gustation are the two key senses that we explore though the day and these are used extensively in coffee cupping

BASIC TASTES: There are 5 basic tastes that we carry out practical demonstrations to highlight.
BASIC AROMAS: There are three main categories of aroma we explore · Enzematic · Sugar Browning · Dry Distillation which are taught through a practical workshop.

DEFINING TASTES AND BODY IN COFFEE: In coffee, basic tastes and aromas do not exist in isolation and they need to be recognised within the brewed coffee itself for example the body of the coffee describes the apparent viscosity, fullness and weight in the mouth ranging from “thin, watery” to “thick, heavy” We teach you how to combine the basic tastes and aromas within a coffee and be able to recognise these within different coffees.

You will learn to identify · Acidity · Bitterness · Body through a solution-orientated experiment

COMMUNICATING THE RESULTS: Cuppers use a consistent standardised language to aid communication between themselves, this language is taught throughout the course

CUPPING PROTOCOL: This is a sensory analysis process specific to coffee “Coffee cupping is a method used to systematically evaluate the aroma and taste characteristics of a sample of coffee beans” – (Ted Lingle 2001) This method is demonstrated and taught throughout the day. Finally we cover what is the core sensory equipment needed for cupping.



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What Is SCA?
The Speciality Coffee Association of Europe (SCAE) represents the heart of the coffee community, where thousands of coffee professionals and enthusiasts can share their wealth of knowledge and experience with one another in a forum designed to facilitate innovation, education, research and most importantly, communication.

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