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 share their approach to analyzing coffees with you, but also sensorially categorize the most characteristic coffees – 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 precisely describe why something appeals to you or not.
In this course, we learn together a structure 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 form. An instrument that should help us express sensory impressions.
Philipp introduces you to coffee sensory science, adds 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 that you can easily taste coffee in a structured way at home. But espresso tasting shouldn't be missed either: for the evaluation of espresso, we use the method of the World Barista Championships.
Kaffeemacher Coffees are discussed
This course is continuously expanded, as we will regularly discuss our new filter coffees in detail. We will describe them with an evaluation form, and if you purchase the same coffee for yourself, we will discuss this coffee together digitally. This way, you can calibrate with us and understand exactly how we evaluate coffees.
Online knows no boundaries
We've had a vision of digital course content for a long time. The second lockdown in Basel again meant that our coffee school was closed until April 2021.
The online offering does not replace a course with a visit to us at the academy. But it creates an opportunity to still immerse yourself deeply in the coffee world and to begin practicing and learning, or to deepen and review what you've already learned.
For us, it's another tool to stay in touch 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, perhaps one or another course will even supplement the offering in other languages.
We wish you happy experimenting and lots of fun with our Online sensory course!
