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“Simplified Scientific Sensory Approach to Coffee Roasting” — your no-nonsense guide to developing sensory skills based on science, not arbitrary cupping scores.

What This Seminar is About

If you’re a coffee roaster looking to improve your sensory skills and decision-making, this free live seminar will introduce you to a simpler, more effective alternative to traditional cupping forms and protocols.

Led by CoffeeMind’s sensory scientist Morten Münchow, the seminar explores how sensory training and evaluation can be transformed using the same scientific principles that have guided professional sensory panels at universities for decades.

You won’t be doing sensory training or getting personal feedback during this seminar — but you will gain a clear understanding of the methods that make it possible. You’ll also learn why traditional approaches like the outdated 2004 SCA cupping form or the new CVA system often do more harm than good.

What You’ll Learn:

What real sensory skill development looks like — and what to avoid
How scientific methods can help you train with clarity and purpose
Why traditional forms often fail to improve actual skills
What your next steps could be if you want personalized feedback and training

Why It Matters

Too many coffee professionals are stuck in a cycle of second-guessing, relying on someone else’s curves or cupping scores — without knowing whether their own sensory skills are improving.

This seminar gives you a new mental model: a way to understand how sensory training should actually work — and how you can become confident in your own evaluations instead of following someone else’s protocol.

Virtual Live Stream — Register for access + get the PDF

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Bonus: Exclusive €300 bundle offer revealed during the event