Sensory course level 1 - introduction
Sensory Course Level 1 - Introduction
You can find our training center in Dinslaken, on the edge of the Ruhr area.
In our one-day introductory Sensory Course, we explore the various flavor nuances of coffee. At the same time, we push the boundaries of our own perception and investigate how we taste at all. In a mix of theory and plenty of practical experience, we taste coffees from all over the world, get to know different qualities and flavor nuances, and learn to recognize when a coffee is good, better, or excellent.
Sensory Level 1 - Course Facts
Times: 9:00 AM – 4:00 PM
Location: Kaffeemacher:innen Academy, Otto-Lilienthal-Str. 13, 46539 Dinslaken
Includes: Lunch, course materials, and diploma
Instructor: Nadja Schwarz
Course Language: German
Prerequisites: None
The course fee is per participant.
This course is also offered at our Swiss Academy in Basel .
Sensory Level 1 - Course Description
Sensory science 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 carry the tools of sensory science with us. These are primarily our sight, smell, taste, hearing, and touch. Sensory analysis elevates these senses beyond everyday habits. With training and education, our senses become testing instruments suitable for evaluating the sensory quality of products and enabling reproducible results.
In our practical introductory Sensory Course, we will embark together on this exciting field. A brief theoretical overview of sensory physiology is followed by practical units in which we practice distinguishing our various sensory impressions. Taste, smell, texture, flavor notes – these are all different categories that convey an overall sensory impression to us.
We learn the subject-specific vocabulary to translate our sensory impressions into words. We also learn a grammar to structuredly convey our impressions 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 subjectively can be perceived as pleasant. But how do we define what is good and less good, and above all, how do we express our impressions? We will equip you with a toolkit of instruments that will enable you to easily analyze coffees in the future.
What prior knowledge do I need for Sensory Level 1?
Everyone who wants to explore the vast world of coffee or train themselves and their sensory perception is in the right place in this course. No prior knowledge is necessary for this course.
Sensory Level 1 - Instructors
Nadja Schwarz is a certified Q-Grader for Arabica and Robusta and a successful graduate of WSET 3 in wine. Nadja brings an impressive sensory background and skillfully and precisely communicates taste. She learned her craft in a green coffee laboratory, where she still works as a freelancer. As project manager at Public History Food, the qualified hotelier 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 wit, precision, and a down-to-earthness that is rare in the indulgence industry.
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