8 simple sensory exercises at home: Your path to the perfect coffee experience

A perfect espresso or a filter coffee extracted to the point is no accident. It is the result of knowledge, experience, and above all, trained sensory skills. Because how can you optimize your grinder, machine, or brew yourself if you don't understand the nuances of your coffee? We show you how to easily train your sensory skills at home. Here you can find the video for this article.

Why sensory skills are so important

Sensory skills are the foundation for recognizing the fine differences in coffee. Only when you can distinguish acidity from bitterness or identify a "scratchy" body are you able to make targeted adjustments. A well-stocked "sensory library" in your head helps you recognize taste differences and objectively assess the quality of your coffee. Because how can you categorize a taste if you don't even know what a strawberry tastes like? If your library is still a bit empty or dusty, here are some tips for practicing at home.

1. Acidity: The zesty note in coffee

Acidity is an essential component of coffee, especially specialty coffee, and can range from acetic acid to malic acid to citric acid. Acidity divides opinions and gives much to talk about. That's why Philipp wrote a detailed blog about it and Ben and Michel made a video about too much acidity in espresso. However, all this knowledge is of little use if acidity as a basic taste cannot be defined. So how do you train this perception in a simple way?

Lemon water challenge

Squeeze half a lemon into a glass of water. Take a small sip of the pure lemon extract. Don't focus on the lemon taste, but on where on your tongue you perceive the acidity. Is it at the front, on the sides, at the back, or all over your tongue? Write down your impressions. Gradually dilute the lemon water and observe how intensity and perception change.

And then: Acidity in coffee

Now try to define the acidity in different coffees. You can do this by pulling different extractions of the same coffee on your espresso machine or making multiple brews with your manual brewer. You can also easily do a cupping with different coffees. Here you can see how to recreate this at home. Try to focus only on the acidity and not let yourself be guided by other impressions.

2. Bitterness: The often misunderstood element

Bitterness is complex because we have over 25 bitter receptors, which strongly influences individual perception. In the interview with Sara Marquart, Benjamin discusses the different qualities of bitterness and their scientific foundations. Coffee is naturally bitter – however, not raw coffee, but only through the breakdown of chlorogenic acids during roasting. How this bitterness can be regulated during espresso extraction was discussed by Michel and Ben in this video.

Lemon peel test

The lemon is a multi-talent! While the juice is sour, the white of the peel – the albedo – is very bitter. Cut off a small piece and chew on it. You will notice that bitterness often sets in with a delay and is usually perceived in the back part of the palate.

Bitter alternatives

If you don't want to chew lemon peel, try bitter salads like chicory or sugar loaf, artichokes, or drinks like beer, gin, or tonic. A lemon slice in tonic is already the top tier for discovering acidity and bitterness at the same time.

3. Body: The mouthfeel of your coffee

Body describes the intensity and texture that coffee leaves in the mouth. Philipp wrote an entire article on texture and body. When a coffee has a syrupy consistency and lingers longer on the tongue, we have more time to analyze it. Taste notes appear more intense.

Water vs. cream exercise

Take a glass of water and a glass with a thick liquid like cream, syrup, or oil. Alternate taking a sip. Water feels light (often described as "watery"), while the thick variant feels more intense on your tongue. Also pay attention to the texture: soft, grainy, rough, or scratchy? A coffee can have little intensity but still be pleasantly soft.

4. Sensory perception through the nose

Our nose plays a central role in sensory experience. If your "sensory library" is dusty, it's time to refresh it. Only then can you recognize fine differences in coffee – such as notes of nuts, fruit, or chocolate.

Sniffing challenge

Consciously smell things in your surroundings: flowers, oranges, yogurt, herbs, spices. The more smells you consciously store, the easier it will be for you to recognize them in coffee. Close your eyes to fully concentrate on the smell.

5. Taste (Flavor): The full experience

"Flavor" is the overall impression from smell and basic tastes, which forms through a "second sniff" in the palate. When you hold your nose while drinking, you only perceive the basic tastes. When you open it, you experience the full taste sensation.

Blind tasting with an ally

Ask someone to help you with this exercise. Close your eyes and nose and taste something edible. You will initially only perceive the basic tastes. Then open your nose – and experience how the taste sensation changes.

6. Aftertaste: The lingering memory

Aftertaste describes how long and how pleasantly a taste lingers in the palate.

Mindful drinking

Consciously pay attention to how long you perceive your coffee in your mouth. Is the aftertaste long and pleasant, or short and rough? A long, soft aftertaste is usually rated more positively.

7. Sweetness: The sweet spot in coffee

Since ancient times we have been guided by sweetness in food. Because whether a fruit was ripe was recognized by its degree of sweetness. When we find sweetness in coffee, we rate it higher – even if the sugar content is barely measurable. The perception of sweetness arises from balance and roast flavors.

Indulge yourself!

Train your sweetness perception by consciously trying different sweet foods: honey, vanilla, caramel, chocolate, or pastries. Each has a different kind of sweetness. Recognizing these differences helps you perceive fine nuances in coffee.

8. Sweetness and acidity: the perfect duo

The perfect balance in the cup is created through the interplay of acidity and sweetness. While acidity brings freshness, sweetness provides harmony and roundness. "Sweetness supports acidity" – sweetness supports acidity and makes it more pleasant.

The self-test

Squeeze half a lemon into a glass of water. After you've analyzed the acidity, add half a tablespoon of sugar. You will notice: the acidity seems milder, even though it remains the same. Sweetness balances out acidity – without it, the drink seems flat and sticky.

With these simple practical tips, you can sharpen your sensory skills at home and deepen your understanding of coffee. And if you feel like exchanging with like-minded people, visit our Sensory 1 course.

Have fun practicing and discovering!