Sensory course level 1 - introduction
Sensory course level 1 - introduction
You will find our training center on the edge of the Ruhr area, in Dinslaken.
In our one-day introductory sensory course, we explore the different flavor nuances of coffee. At the same time, we push the limits of our own perception and explore what we actually taste like. In a mix of theory and a lot of practice, we taste coffees from all over the world, get to know different qualities and taste nuances and learn to recognize when a coffee is good, better or top.
Sensory Level 1 - Course Facts
Times: 9:00 a.m. – 4:00 p.m
Location: Coffee Makers Academy , Otto-Lilienthal-Str. 13, 46539 Dinslaken
Included: Lunch, course materials and diploma
Course leader: Nadja Schwarz
Course language: German
Previous knowledge: Nothing special
The course fee applies per participant.
Sensory Level 1 - Course description
Sensor technology is a broad field. It begins in everyday life and extends into food testing. Sensory science is the discipline of perception using the sense organs. We always have the sensory tools with us. These are primarily our sense of sight, smell, taste, hearing and touch. Sensory analysis removes these senses from everyday habits. With training and education, our senses become testing tools that are suitable for assessing the sensory quality of products and enable reproducible results.
In our practice-oriented introductory sensory course, we explore this exciting field together. A short theoretical overview of sensory physiology is followed by practical units in which we practice distinguishing between our different sensory impressions. Taste, smell, texture, flavor notes – these are all different categories that give us an overall sensory impression.
We learn the subject-specific vocabulary in order to be able to translate our sensory impressions into words. We also learn grammar so that we can reproduce our impressions in a structured manner and thus describe coffee.
We taste coffees from all over the world - typical and extremely characteristic profiles. We also taste coffees that are technically not good, but are subjectively perceived as pleasant. But how do we define what is good and not so good and, above all, how do we express our impressions? We'll work with you to put together a backpack of instruments that you can use to easily analyze coffee in the future.
What previous knowledge do I need for Sensory Level 1?
This course is perfect for anyone who wants to explore the wide world of coffee or train themselves and their sensory perception. No prior knowledge is necessary for this course.
Sensory Level 1 - Course leader
Nadja Schwarz is a certified Q-Grader Arabica and Robusta as well as a successful graduate of WSET 3 in the field of wine. Nadja brings an impressive sensory backpack and communicates taste skillfully and precisely. She learned her craft in a green coffee laboratory, where she still works as a freelancer today. As a project manager at Public History Food, the qualified hotellière is dedicated to strengthening regional cuisine and coordinates projects in the area of alpine products and biodiversity. Nadja enjoys making coffee accessible to everyone - with humor, precision and a down-to-earth attitude that is rarely found in the culinary industry.