The full story
About the event
This practical introductory workshop is designed to help you taste coffee with greater awareness and confidence. The session moves beyond broad descriptions such as "strong" or "mild" and introduces a structured way to understand acidity, sweetness, body, bitterness, aroma, flavour, and aftertaste. Through hands-on exercises and guided tasting, participants will build a practical sensory vocabulary that can be applied when brewing, tasting, or evaluating coffee. What you will learn: - How taste and aroma contribute to overall flavour perception. - Palate calibration using sweet, sour, salty, and bitter taste references. - The difference between aroma, taste, and flavour. - Key coffee attributes including acidity, sweetness, body, bitterness, and aftertaste. Using the SCA Coffee Flavour Wheel to describe coffee more accurately. - A blind aroma recognition activity. - Tasting and comparing two to three coffees with different sensory profiles. Workshop experience includes taste calibration, aroma identification, a walkthrough of the Coffee Flavour Wheel, guided coffee tasting, and a group discussion comparing tasting notes. Led by Trishala Majmundar, a specialty coffee professional, sensory analyst, and SCA Registered Instructor with experience across sensory evaluation, roasting, cupping, and coffee quality. She holds a foundation in Food Science along with certifications in SCA Sensory Skills, SCA Roasting, and Coffee Value Assessment. No previous sensory training or cupping experience is required. Participation is limited to 6 to 8 attendees to allow guided interaction and discussion. Registration closes on 4th September 2026 at 5:00 PM, subject to seat availability.
Learn to recognise, interpret, and describe the flavours and aromas in coffee through taste calibration, aroma identification, the SCA Coffee Flavor Wheel, and guided tasting. Led by SCA Registered Instructor Trishala Majmundar.