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Coffee Knowledge
Coffee sensory and quality analysis
Adjusting the coffee grinder, improving a roast profile, and preparing every coffee are all achieved with the help of sensory perception. A well-trained palate provides confidence in all aspects of coffee. This applies to both the home espresso machine and the roastery.
Selected articles
“Q” for coffee quality – the Q-Grader
The Q-Grader program of the Coffee Quality Institute (CQI) is the world's most renowned coffee sensory training.
Acidity in coffee – reasons, qualities, differences
We explain why acidity is so important and define what good and bad acids in coffee are.
Coffee Sensory Online Course
In addition to our sensory courses in Dinslaken and Basel, we also offer an online sensory course and support you in developing your own sensory skills.
Bitterness in coffee – differences and qualities
Bitterness is not the same as bitterness, but is often not described in a differentiated sensory way.
What do body and texture mean when describing coffee?
In particular, the two categories of body and texture, which we feel rather than taste, help us to understand coffee even better and to recognize really good quality.
Wine and coffee – similarities and differences
We coffee people often use the phrase "It's like wine!" when we want to explain something about coffee. But does the comparison between the two beverages hold up? Are there really so many similarities?
Robusta Quality and Q Robusta Grading
The qualitative evaluation of Robusta is becoming increasingly sophisticated. We explain how Robusta/Canephora is evaluated in contrast to Arabica.
Everything about espresso preparation
Grind-by-Sync: Grinder and Machine in Dialogue – Revolution or Expensive Toy?
Grind-by-Sync promises perfect espresso consistency: the machine and grinder communicate, automatically adjusting grind size and flow. Sounds brilliant – but does it really work in everyday use? Benjamin Hohlmann explains what’s behind the technology, where its limits lie, and when it actually makes sense.
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