What is the “global language” of coffee? 

and how can we learn to speak it? 

Sensory perception is so personal, tied to sense memories and emotions. How to we translate our these intimate sensations into professional, accessible language?

Describing sensory sensations is a skill that improves with practice. By understanding the biological function of gustation and olfaction, we can harness our natural ability and start building muscle memory. Together, we’ll walk through a few different excercises that help us leverage our memories and emotions to build better flavor recall. 

But identifying flavors accurately and consistently is only half of the equation.

We must also communicate the sensation we’re experiencing with others in a way that’s mutually intelligible. One way to work our way out of this predicament is by expanding our vocabulary for flavor descriptors, moving away from culturally specific descriptors and towards language that is truly global.

Together, we’ll taste through some of the best known candies in the US, plus favorites from other countries around the world and stretch our vocabulary to describe each one in neutral, global language - just like we should be doing every time we approach the cupping table. 

After building shared vocabulary together, we’ll cup some wild, funky, fun coffees that push us to use accurate descriptions for unique flavors.

Walk away with an expanded library of sensory descriptors and more confidence in your sensory evaluations. This class is for any sensory professional looking to build their recall, improve their communication and descriptive skills, and keep stretching their palates. Perfect for baristas, roasters, and QC professionals looking to increase their understanding of the “global language” of coffee.