Individual Sensory Basic Training

Learn to recognise coffee flavours and aromas with confidence

Sensory Basic Individual Training is a practical introduction to coffee sensory evaluation delivered in a one-to-one format. Under the guidance of a JAVA University trainer, you will learn how to identify key differences between coffees, describe their aromas and flavours and use the professional Coffee Value Assessment form.

During the course, you will compare coffees with different flavour profiles and roasting purposes. You will take part in cupping sessions featuring coffees roasted for espresso and filter brewing, before evaluating selected samples using the CVA form. No previous experience is required – the course begins with the fundamentals and guides you step by step into the world of coffee sensory analysis.

What will you learn?

You will discover what specialty coffee is and how it differs from other coffee quality segments. You will also explore the key characteristics of Arabica and Robusta and follow the journey of coffee from the farm through processing and roasting to the finished cup.

During the practical section, you will learn how to evaluate aroma, flavour, acidity, sweetness, mouthfeel and aftertaste. By analysing coffees together with your trainer, you will begin to name your own sensory impressions and develop a more precise vocabulary for describing coffee.

Sensory Basic course programme

Essential coffee knowledge

• What is specialty coffee?
• What are the other coffee quality segments?
• The key differences between Arabica and Robusta.
• The journey of coffee from farm to cup.
• How origin, processing and roasting influence flavour.

Introduction to sensory evaluation

• How to evaluate coffee aroma and flavour with greater awareness.
• Essential terminology used to describe brewed coffee.
• An introduction to the Coffee Value Assessment (CVA) form.
• Sensory evaluation of two coffees using the CVA form.

Practical coffee cupping

• Preparing the cupping table and coffee samples.
• Cupping coffees roasted for espresso.
• Cupping coffees roasted for filter brewing.
• Comparing sensory profiles and discussing the differences.
• Creating your own coffee flavour descriptions.

Key information

• Level: beginner
• Format: individual one-to-one training
• Who it is for: sensory beginners, home baristas and anyone who wants to understand coffee flavour more deeply
• Course format: theory, sensory evaluation and practical cupping
• Included: a course completion certificate and 250 g of specialty coffee roasted for espresso
• Location: JAVA Coffee Roasters, 20/22 Palisadowa Street, 01-940 Warsaw, Poland
• Price: the listed price covers one participant

Why choose the individual Sensory Basic course?

• You work directly with a JAVA University trainer throughout the course.
• You learn how to recognise and describe your own sensory impressions.
• You compare coffees roasted for espresso and filter brewing.
• You become familiar with professional coffee evaluation tools.
• You can ask questions and analyse each sample at your own pace.
• You develop skills that help you choose, brew and evaluate coffee with greater confidence.

Arrange your training date

After purchasing the course, contact our trainer directly to arrange a date that works best for you.

Your trainer:
Michał Żmuda, JAVA University Trainer

Phone: +48 530 030 605
Email: m.zmuda@javacoffee.pl

Sensory Basic coffee course as a gift

An individual sensory coffee course in Warsaw makes an original gift for anyone who loves coffee and wants to recognise its flavours and aromas with greater confidence. If you would like to receive a gift voucher, please add a note in the order comments.

Book your course and discover just how much there is to find in a single cup of coffee.