Link / Advanced sensory analysis

Explore the charm and complexity of coffee through the senses. This is not just a simple course but a journey to thoroughly understand every aromatic and flavor nuance of coffee.

Why participate?

- Skill enhancement: You will have the opportunity to refine your sensory tasting skills through guided sessions led by a highly experienced industry professional.

- Taste practical experience: Practical cupping exercises on processing methods, different acidity levels (citric, malic, and phosphoric), coffee bitterness types, various roasting levels, and triangulations.

- Smell practical experience: Practical exercises using Le Nez du café and Le Nez du Vin to sharpen your senses and sensory memory.

- Practical and theoretical aroma identification: Learn to identify and describe the various aromatic nuances present on the aroma wheel and its proper use, including SCA protocols.

- Quality assessment: Cupping with SCA protocol, identifying defects or imperfections, and calibration.

Who will lead the course?

Miranda Ciarfuglia, Q-Grader for Arabica and Robusta (one of only four individuals in Italy with this dual qualification), certified as a Tea Champion and international judge for the selection and tasting of the world's finest coffees (most recently served as a judge appointed by EICEV in Venezuela in 2023).

Trainings