Whether you're a home enthusiast or a trained barista, this course will introduce you to the professional technique and theory needed to fully assess the characteristics of coffee and other beverages.

Analysing how our human senses influence our sensory experience and perception, you’ll learn how to apply this knowledge to coffee’s flavour and aroma, differentiating between certain sensorial characteristics such as acidity, bitterness and body. We’ll also look at implementing sensory quality controls in a business setting.