Fundamental Sensory Evaluation

Fundamental Sensory Evaluation Course

This module introduce the fundamental of sensory evaluation in our mouth to determine taste character of a brewed coffee. In this course will introduce to attributes related to coffee cupping including aroma, taste and tactile.

What will be cover in the course:

  • Introduction To Coffee & Flavor
  • Basic Sensory Foundation
  • Basic Sensory Skill
  • Basic Organic Acids
  • Basic Coffee Cupping
  • Flavor Wheel Introduction
  • Basic Cupping Form Introduction
  • Specialty Coffee Cupping
  • Evaluation & Calibration

Duration: 2 days from 9:00 – 17:00

Pax: 10 people maximum, minimum of 4 people

Suitable for: home brewers, baristas, coffee shop operators and coffee professionals

Pre-quisite: Recommendation Introduction to Coffee, but not Mandatory.


Fundamental Sensory Evaluation Course (2 days, 9:00-17:00):

5 – 6 September 2019

3 – 4 October 2019

Please fill the form below to make an inquiry further about the course

Fundamental Sensory Evaluation Course: 5 – 6 September 2019
Fundamental Sensory Evaluation Course: 3 – 4 October 2019


Epiwalk Epicentrum Ground Floor Unit 149

Kawasan Rasuna Epicentrum

Jl. HR Rasuna Said, Jakarta 1294


  • Brewing Room
  • Roasting Room
  • Internship Program

Brew Guides (coming soon)

Coffee Tools (coming soon)


Koffie Nation Barista Course