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Sensory Performance 27. – 28. August 2019

August 27, 2019 @ 10:00 am - August 28, 2019 @ 4:00 pm CEST



Date & Time

August 27th to August 28th
10:00 - 16:00


CoffeeMind Academy
Jernholmen 43-47
Hvidovre, 2650 Denmark

Venue description

CoffeeMind Academy shares premises with Kontra Coffees roasting facilities so the training is embedded in an operating roastery which extends the experience with an extra dimension of authenticity and experience
Ida Steen
PhD Candidate

SCA Sensory courses and Sensory performance

I am a passionate coffee scientist conducting consultancy and research.

As a consumer oriented coffee consultant, I advise cafés and roasteries about how to choose the right coffees for their consumer segment. Through one of our most innovative courses, Sensory Performance, I develop customized sensory training programs, where each individual participant will get their palates analyzed in order to gain insight to their weak spots, which will then be trained through an individual training program in order to ensure good quality control in roasteries. Also, as a part of continually developing the research practice within speciality coffee I supervise students carrying out coffee research projects at the University of Copenhagen.

In order to develop the sensory mechanisms of coffee, I undertake further investigation for the industry interested in sensory profiling. Based on this, I train professional coffee tasters in order to have an expert panel specialized in coffee to be used in future studies. As I have always been interested in the world of gastronomy, it seemed natural to me to study Gastronomy and Health at the University of Copenhagen. After graduating in September 2014 I gained employment as a sensory scientist in CoffeeMind.

During my studies I started a sensory project about coffee in cooperation with Morten, and for the first time I began to understand the amazing world of coffee. Coffee was something that I decided I wanted to develop a deeper understanding of, and therefore I chose to write my master's thesis about it. I investigated how the serving temperature influences the sensory experience of a cup of coffee. This was the beginning of my increasing interest in coffee.

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Test, theory & training


Our sensory performance course is a two-day course + six weeks sensory training process designed to improve your sensory skills!

The first day is a skills assessment day where to get to know your strengths and weaknesses when it comes to taste and smell. You will get to try a range of sensory tests with the basic tastes, aromas and various coffees. All developed in order to identify exactly where you are. The day finishes with a sensory profiling: a coffee tasting where we use multivariate statistics to analyse the results.

The next day is planned to take you from where you are to the next level! We will start the day with theory on sensory methodology and continue by giving you feedback on the coffee tasting you did the previous day. Thereafter we will dig into the most interesting aspects of sensory science, give you methods used for quality control and continue the sensory training!

After the two-day course we will provide you with an online training program that encourage you to start a journey to improve your sense of taste and smell through a sensory and cognitive training program.   


If you work with coffee or any other food product you know how essential your sense of taste and smell is, especially for quality assurance. Considerable research has proven that we can improve our senses through training, in the same way as we can train to become a faster runner, we can also train to become a better coffee taster!

Sign up if you want to become better, and would like to know more about your sense of taste and smell. As for example if you want to be sure that you can distinguish between bitter and acidic, recognise umami, detect black currant or green apple, or get to know your sensitivity to bitterness. In other words if you want to feel more confident when tasting coffee and trust your own sense of smell and taste, this course is for you.


The course consists of a sensory skills assessment day, a training and knowledge day and thereafter six weeks of online training proved to improve the sensory performance of coffee tasters. You just have to get online and follow the training instructions with your own sensory-kit with props!

You receive a small training kit with ingredients and instructions on how to prepare solutions of the five basic tastes. You will also receive aroma samples to train your sense of smell and a list of ideas on how to train alongside the online training.

Prerequisites & Certification

  • No experience required
  • The course provides you with key information enabling you to get your Sensory Performance Certification
  • This is not a SCA certicifation, but a CoffeeMind certification proved to improve your sensory performance
  • No exams

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