Sensory Course Level 1 - Introduction

Coffee Sensory Course Level 1 – Introduction

At the Coffee School Basel

Learning to truly taste coffee is the art of sensory analysis. In this one-day course, you will discover how coffee affects your senses, what lies behind aromas, textures, and flavor nuances, and how to develop your perception from intuitive to precise. Whether you are a coffee novice, a barista, or simply looking to broaden your horizons, this course will open up a whole new world of coffee enjoyment.

Course facts at a glance

What to expect

Sensory analysis is more than just taste; it is the science of sensory perception. Smell, texture, appearance, and taste together create the overall sensory profile of a coffee. In our Sensory Course Level 1, you will learn to separate, name, and analyze these sensory impressions in a structured way.

The course combines concise theory with plenty of practice:

• Sensory Physiology – How do the senses of taste and smell work? What happens in the body when tasting?
• Sensory Vocabulary – You will learn the professional language of coffee tasting: from acidity and sweetness to body, and aromas like fruity, nutty, or floral notes.
• Structured Tasting – We will taste coffees from around the world: typical origin profiles, unique characters, and technically flawed coffees – so you can truly feel the difference between good, better, and top-tier.
• Evaluation & Analysis – You will receive a set of tools that will enable you to evaluate coffees independently and consistently in the future.

At the end of the day, you won't just take home a certificate, but also a trained palate and a whole new perspective on your cup.

Your instructor: Nadja Schwarz

Nadja Schwarz is a certified Q-Grader Arabica and Robusta as well as a WSET-3 graduate in the field of wine. She learned her sensory craft in a green coffee lab, where she still works as a freelancer today. As a project manager at Public History Food, she is committed to regional culinary arts and alpine biodiversity.

What makes Nadja special: She explains coffee in a way that makes it accessible to everyone – with precision, humor, and a down-to-earth attitude that is rare in the world of fine food and drink.

Why this course?

• Hands-on: Tasting instead of just listening
• For all levels: No prior knowledge necessary
• Certified: Official diploma upon completion
• Small groups: Personalized guidance guaranteed
• Location Basel: Centrally located in German-speaking Switzerland

Level 1 or Level 2 – which one is right for you?

You can find the Sensory Course Level 1 hier.