The Coffee Sensory Online Course. In our second e-learning course, it's all about how we can express our impressions. On our Kaffeemacher Kaffeemacher E-Learning Platform, this course follows the Home Barista Online Course from April. In more than two hours of video material, texts, and slides, we train together with you on how to analyze, understand, and describe coffees.
Philipp Schallberger leads the course and is supported by Benjamin Hohlmann in the cupping exercises. Together, they not only pass on their approach to analyzing coffees, but also position the most characteristic coffees sensorily – they describe them and give you plenty of vocabulary that you can use from now on for coffee descriptions.
It's easy to say what you like and what you don't. However, it's truly challenging to describe exactly why something appeals to you or not.
In this course, we learn a structure together with which we can interpret every coffee. We also expand our vocabulary together with which we can describe the coffee.
We then express all of this with our new evaluation sheet. An instrument that is meant to help us express our sensory impressions.
Philipp introduces you to coffee sensory science, spices it up with anecdotes from the world of coffee slurping, and combines this with practical exercises.
In the course, we learn together how to set up a cupping so you can easily taste coffee in a structured way at home. But espresso tasting shouldn't be missing either: for the evaluation of espresso, we use the method of the World Barista Championships.
Kaffeemacher Coffees Are Discussed
This course is continuously expanded because we will regularly discuss our new filter coffees in depth. We will describe them with an evaluation sheet, and if you buy the same coffee for yourself, we will discuss this coffee together digitally. This way you can calibrate with us and can understand how we evaluate coffees exactly.
Online Knows No Boundaries
We've been envisioning a digital offering of course content for a long time. The second lockdown in Basel again resulted in our coffee school being closed until April 2021.
The online offering doesn't replace a course with a meeting at our academy. But it creates an opportunity to still dive deep into the coffee world and to start practicing and learning or to deepen or review what you've learned.
For us, it's another tool to stay in contact with you and to share our coffee knowledge and our passion for good coffee.
The nice thing is that we can also offer courses for coffee enthusiasts from northern Germany or Graz in Austria. Because online knows no boundaries. And because this brings us a lot of joy, maybe one or another course will even expand the offering in other languages.
We wish you happy experimenting and lots of fun with our online sensory course!
