Sensory Development 201

Ready to move beyond the basics? Sensory 2 builds on the foundation of Sensory 1 and sharpens your ability to identify what's actually happening in your cup, and most importantly, WHY! 

In this intermediate hands-on class, you'll learn to recognize common coffee defects and production variables, including green coffee age, baked roasts, contrasting roasting styles, and how extraction and brew strength shape flavor. Through guided cupping and structured sensory exercises, you'll leave with sharper palate skills and a clearer framework for diagnosing what you taste.

This class is ideal for aspiring roasters, working baristas, and quality-focused coffee professionals who want to move from intuitive tasting to critical evaluation.