Sensory Performance Training for Coffee Roasters

Gain Confidence in Your Sensory Skills, Stop Following Somebody Else’s Roast Curve & Break Free from Cupping Form Tyranny

If you are a coffee roaster who wants to develop deep sensory confidence, break free from the inefficiency of overcomplicated, paper-shuffling cupping forms, and make your own roasting decisions (roast profiles) based on scientific sensory methods, this one-day intensive training is for you.

Why This Matters

Most sensory training programs—whether SCA’s old and new cupping forms (with the old 2004 SCA cupping form also used in Q Grader certification)—carry a strong implicit bias towards green coffee analysis rather than consumer-oriented product development. This makes them unsuitable as general cupping forms, particularly for coffee roasters. In contrast, CoffeeMind’s approach aligns with state-of-the-art consumer-focused product development, ensuring no bias toward any specific part of the coffee production value chain. These traditional systems keep coffee professionals dependent on rigid forms and systems rather than helping them develop true sensory confidence. This course flips that outdated approach and instead focuses on you—your sensory thresholds, your ability to discriminate between intensities, and your calibration to descriptive analysis.

This course will give you the self-awareness and confidence to trust your own senses and experiments, making you independent of arbitrary and often unintelligible forms. With state-of-the-art sensory science methodologies, used for over 50 years in universities worldwide, you will get instant feedback on your performance and develop the ability to run your own sensory experiments without being limited by overcomplicated forms that slow you down.

How This Course Works

• Personalized Sensory Assessment – Get a hearing-test-style evaluation of your sensory skills, measuring your detection threshold, scoring consistency, and ability to discriminate intensity differences.
• Data-Driven, Not Paper-Driven – Instead of relying on complex forms that control your decisions, you will learn how to generate real sensory insights based on scientific principles.
• Break Free from Cupping Form Tyranny – Gain the confidence to make your own roasting decisions without being tied to Q Grader protocols, SCA cupping forms, or inefficient documentation.
• With CoffeeMind’s new sensory software we use Cutting-Edge Scientific Sensory Analysis – We apply the same statistical methods used in research universities to analyze your skills, allowing you to receive instant feedback and calibration.
• Develop Your Own Testing Methods – Instead of following a one-size-fits-all cupping form, learn how to design simple yet effective sensory tests that directly benefit your coffee roasting process.

What You Will Gain

• Understand your own sensory strengths and weaknesses, so you can train your weaknesses rather than relying only on your strengths.
• Develop confidence in your immediate sensory impression, so you are not trapped in unnecessary paperwork and documentation.
• Learn how to design and run your own sensory experiments, so you don’t need to rely on rigid forms.
• Make independent decisions about roast profile modulation, based on sensory facts, not arbitrary scoring forms.
• Stop second-guessing yourself and your roasting decisions—become a self-reliant sensory expert.
• Learn from advanced statistical methods in sensory science, ensuring your sensory feedback is scientifically valid and actionable.

Schedule for the Day

Location: CoffeeMind Academy, Copenhagen
Duration: 10:00 – 16:00
Includes: Healthy low-carb lunch & snacks

Who Is This Course For?

• Coffee roasters who want full confidence in their own sensory skills without relying on Q Grader or SCA forms.
• Sensory professionals looking to train with scientific sensory analysis methodologies.
• Roasters who want to use sensory science to optimize roast profile modulation.
• Anyone who wants to develop independent, data-driven sensory decision-making skills.