Sensory Course Level 2 - Advanced

Coffee Sensory Course Level 2 – Advanced

At the Kaffeeschule Basel

You already know what coffee tastes like; now you will learn to understand why. In this two-day advanced course, you will dive deep into the world of coffee quality: from green coffee and the processing method to the final cup. Ideal for anyone working professionally with coffee – or looking to prepare for the Q-Grader course.

Course facts at a glance

What to expect

Coffee is even more enjoyable when you understand what lies behind the taste. In our Sensory Course Level 2, we leave the cup behind and go to the source: green coffee, origin, processing, and quality assessment are the main focus.

Two intensive days of training with plenty of hands-on practice:

• Green coffee analysis – You will learn to assess different green coffee qualities and understand which characteristics truly determine quality.
• Defect identification – Physical and sensory defects in green coffee are identified, named, and evaluated.
• Five thematic cuppings – With a regional focus (Arabica Milds, Naturals, Africa, Asia – analogous to Q-Grader groups), we will cup systematically according to the SCA standard.
• SCA Cupping Form – You will work with the internationally recognized evaluation system and develop a consistent, reproducible judgment.
• Origin & Taste – What conclusions can be drawn about the growing region, variety, and processing from the flavor profile?

By the end of the two days, you will have a structured system to evaluate coffees fairly, precisely, and professionally – a solid foundation for the Q-Grader course.

Who should attend this course?

This course is aimed at anyone who wants to dive deep into coffee quality professionally or out of serious interest: roasters, baristas, buyers, quality control personnel, field staff, gastronomy workers – and anyone aiming to become a Q-Grader. Our Sensory Level 1 is the ideal preparation, but comparable prior knowledge is also accepted.

Your instructor: Nadja Schwarz

Nadja Schwarz is a certified Q-Grader for Arabica and Robusta as well as a WSET-3 graduate in wine. She learned her sensory craft in a green coffee laboratory, where she continues to work as a freelancer today. As a project manager at Public History Food, she is committed to regional culinary traditions and alpine biodiversity.

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

Why this course?

• Professional depth: SCA standard, Q-Grader preparation
• Practical intensity: Five structured cuppings over two days
• Certified: Official diploma upon completion of the course
• Small groups: Personal attention guaranteed
• Location Basel: Centrally located in German-speaking Switzerland

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

You can find the Sensory Course Level 1 hier.