[:de]Coffee Sensory: Introduction Course /// April 2, 2016 (english)[:en]Coffee Sensory: Introduction Course /// July 23, 2016 (english)[:]

Sa / 9:00 - 16:00 Uhr

This hands-on course aims to provide the participant with an  introduction to sensory analysis of coffee. 

Participants will learn to taste, identify and communicate the flavours and aromas found in coffee. At the completion of this course, participants will be able to discern aromas, tastes, flavours and texture in coffee and communicate them according to the coffee professional’s sensory standards.

We will train the terminology used by coffee professional to evaluate and describe coffee. Participants will also be equipped with necessary skills to further develop their sensory and olfactory skills that will continue to improve with more practice.

Introduction to Coffee Sensory:

  • Why do we evaluate coffee?
  • When is coffee „good“? And when is it „very good“?
  • Introduction to Cupping Protocol

Sensory and Olfactory Skills:

– Sweet, Salty & Sour Solution Exercises

Cupping Exercises

  • Cuppings with coffees from different origins to showcase coffee’s diversity

Prerequisites: You show an interest for coffee and sensory? So join our one-day (6h) course. The course is an introduction into sensory and provides you with an overview about the evaluation of coffee. We also provide an advanced course with Gloria Pedroza:SCAE Sensorik Intermediate Kurs.

Costs: CHF 270.-. The registration fee includes the course material, refreshments and a certificate.

Registraion and more infos here.


Philipp Meier

Philipp Meier

WORLD BARISTA CHAMPIONSHIP SENSORY JUDGE AND TWO-TIMES SWISS BARISTA CHAMPIONPhilipp Meier is a two-times Swiss Barista Champion (2009/12) and successful competitor at the World Barista Championship 2012. Today, he serves as a sensory judge for national and international coffee competitions.

Philipp works as an independent coffee consultant in the fields of Quality Assurance and Development. At the Syngenta Foundation for Sustainable Agriculture, he works on a coffee project in Costa Rica. To bring together the beginning and the end of coffee’s value chain and to get out the best for each stakeholder is his driving force.

Felix Hohlmann

Felix Hohlmann

BARISTA AND ASSISTANT AT KAFFEEMACHER ACADEMYFelix Hohlmann ist SCAE-certified Barista Level 2, Brewmaster and team manager at the unternehmen mitte in Basel. He was first runner-up at the Swiss Coffee Championships 2014 in the Brewers Cup category. This man knows how to brew a decent cup of joe. He also ranked 4th at the Cup Tasting competition.

At the Kaffeemacher Academy, Felix assists Barista and Sensory courses. On a regular basis, Felix organises public cuppings you might want to join in the future. On behalf of the Kaffeemacher he visited coffee farms in Nicaragua and established partnerships we aim to work on. 2014, he founded the Slow Coffee Crew to promote specialty coffee and drip filter brewing devices for home use.

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