Sensory Seminar - Experience coffee with all your senses
A sensory seminar sharpens the senses and teaches how to professionally perceive and evaluate coffee. Participants learn to consciously recognize and describe aromas, acidity, sweetness, body, and aftertaste. The goal is to deepen the understanding of coffee – both for everyday preparation and for quality control, roasting, or barista practice.
Contents:
- Theory: Fundamentals of the senses of taste, aroma groups, Specialty Coffee Association (SCA) Flavor Wheel
- Practical exercises: Cupping of different coffees, sensory exercises, recognizing differences between origin, roasting and processing.
- Application: Use of sensory technology in everyday life, e.g. recipe development, quality control, barista techniques
- Sensory training: smelling, tasting, feeling, and conscious perception of nuances
Duration: 3 hours
Participants: Maximum 8 participants
- Regular price
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€89,00 - Regular price
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- Sale price
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€89,00
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You will learn this in our sensory seminar.
Why Schwarzwild?
FAQ | The most important questions about coffee & preparation
Is every coffee suitable for every brewing method?
Not every coffee is suitable for every brewing method. Light roasts shine in filter coffee, darker roasts in espresso. Grind size, roast profile, and bean type determine taste and extraction – when properly balanced, it tastes better.
Do you have any questions about the selection process? Feel free to write to us!
Which grind size is best for my preparation?
The grind size depends on the method: very fine for espresso, fine for stovetop espresso maker, medium for filter coffee, coarse for French press. Freshly ground from whole beans naturally always yields more aroma and balance.
Adjust the grind size according to brewing time and taste: if it's too fast, grind finer – if it's too slow, grind coarser.
What is the difference between Arabica and Robusta?
Arabica is more delicate, fruitier, and sweeter – with higher acidity and more complex aromas. Robusta is stronger, earthier, more chocolatey, with more caffeine and a thicker crema. Arabica grows tall, is more delicate, and more difficult to cultivate. Robusta is more robust, higher-yielding, and ideal for espresso blends to enhance body, crema, and intensity.
How long does coffee keep and how should I store it?
Freshly roasted coffee keeps for about 6–12 months unopened, but it develops its best aroma in the first 6–8 weeks. Once opened, consume promptly. Store it in an airtight container in a dark, cool, and dry place – but not in the refrigerator. Oxygen, light, and heat accelerate aroma loss. Buy whole beans instead of pre-ground and grind them just before brewing – that's when it tastes best!