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Sensory: Tasting Specialty Coffee


This course promises coffee enthusiasts and budding baristas a journey of exploration and discovery through the world of Specialty Coffee as we take coffee knowledge and appreciation to the next level. This workshop will cover Fundamentals of Olfaction (Smell) and Gustation (Taste), introduce you to common flavour and aroma descriptors and demonstrate how you can apply it to taste, perceive and interpret Specialty Coffee’s unique and complex sensory qualities. You can expect to cup different types of coffees and further develop your coffee language and sense of taste.

The class contains the following content:

  • Palette Awareness – ranking coffee attributes, engaging in blind sample assessments and making references to the Flavour Wheel
  • Olfactory Training – using the SCA Scentone T100 aroma kit to introduce you to the aromas commonly present in coffee
  • Coffee Cupping – utilise gustatory, olfactory, tactile and visual cues to conduct coffee sensory analysis using the Sustainable Coffee Institute (SCI) Cupping Form


Attendees will be able to distinguish between light, medium and dark roasted coffees and assess Specialty Coffee’s flavour characteristics and quality through cupping.


2.5 hours


Essential Coffee Knowledge


Blk 52 Chin Swee Road, #03-71, S160052

Class Size

1 to 4 pax

Cost Per Person