Fundamental knowledge is indispensable in all fields. The course "Sensory to Coffee" is a solid foundation for you to access all other skills in coffee by giving you a clearer orientation.

There were 02 forerunner courses: "Seed to Cup" - a well-known and extremely familiar course with coffee makers and "Sensory Fundamental” - tasting skill. D'codeS combined theoretical content from "Seed to Cup" with practice from “Sensory Fundamental" to create this course - SENSORY TO COFFEE to help our students to save time and money.

The course provides a panoramic picture of the path that coffee from farm to cup of coffee in the hands of customers, from the discovery of coffee by humans 1500 years ago to the coffee culture nowadays, from Africa to the Americas, Asia and become one of the most popular drinks all over the world... At the same time - the course also includes tasting - cupping, combining analysis with lecturers.


Maybe you are a beginner and feel unfamiliar with definitions such as a fruity, herbal aroma ... in coffee; or dark roast/ light roast/ medium roast; preliminary wet/ natural coffee, or you have not got the sense of taste in coffee. This could be the ideal introductory course for you.


- People who want to develop a career with coffee - are learning and orientating. 

- The café owner/manager/bar manager wants to reinforce the background.

 - People who are planning to run coffee shops. 

-  Barista - The coffee makers.

 - People who love coffee and want to learn more about coffee to enjoy at home.

This is the advanced course that suits to coffee  shop owner or anyone intending to open cafe, head barista, cafe manager, experience barista. 

- If you are new, don’t worry! you totally can join this course.

- If you love to join Intermediate  level but limited budget, you can choose to join Foundation level first, and then, upgrade to Intermediate level by only pay the amount difference  between 2 courses. 



Perceiving in the mouth five basic taste sensations
Establishing a common language for every aspect of coffee development and research, to foster an understanding the relationship between flavor and the other coffee factors.
Knowing the dictionary of coffee’s sensory attributes
Understanding about Gustation relationship with Taste
Understanding about Olfaction relationship with Aroma

Understanding the cupping skills as well as the basic knowledge of coffee flavor. Identifying faults of coffee bean's flavor through stages such as roasting, pro- cessing (dry, wet, honey), grinding
Being trained with Le Nez Du Cafe Relevant 36 Aromas of coffee Understanding how the brain and senses work to take initiative perception the sensory and cupping taster skills




Day 1

  • Theoretical Principle Of Sensory Analysis

    • Know about sensory analysis

    • Why this is so important in coffee

  • Physiological & Sensory Attribute

    • Physiological

    • Psychological

    • Anatomy

    • Aroma, taste, flavor & tactile

Session 1:

+ History and development of coffee in the world.

+ Classification of popular coffee varieties.

+ The difference in the flavors of several growing regions in the world.

+ Distinguish between Arabica and Robusta.

+ Coffee tasting with different varieties & growing regions.

Session 2:

+ Current methods of coffee processing

+ Tasting coffee with three different processing methods.

+ Introductory to the coffee processing process applied to farms in the world (Farm to cup process).

+ Influence of each processing method on flavor.

+ Tasting coffee with different processing methods.

+ Recognize the scent of coffee using the famous scent kits - Get acquainted with Aroma Kit.



Session 3:

+ Tasting the flavors in coffee - tasting correlated with chocolate.

+ The concept of “Body” (Body of coffee)

+ Green bean classification and evaluation (particle defect - defect, screening, the particle size classification).

+ Processes in a coffee roasting batch – Observe a complete coffee roasting batch.

Session 4:

+ Effects of roasting levels on coffee flavors

+ Tasting coffee roasted on day 3.

+ Guidelines to use cupping form according to standards of Specialty Coffee Association

+ Influence of grind size and suitable brewing methods with each grind size.

+ Coffee preservation

+ The influence of brewing on coffee flavor

+ Observe the extraction process through the stages.

Session 5:

+ Synthesize knowledge and test

+ Evaluation and discussion after the test.

Day 2

  • Triangle Test

    • Purpose of setup

    • How to do statistical analysis

    • Other alternative method

  • Cupping Protocol

    • SCA cupping standard

    • Cupping terminology

    • Core equipment of cupping

Day 3

  • Cupping Session And Calibration

    • Key terminology & sensory vocabulary

    • Cupping form taxonomy

    • How to use cupping form for quality scale

  • Cupping System

    • Different cupping system

    • Why is important for standard protocol

    • Communication of result

Day 4

  • Sensory Application In Business

    • How to setup sensory panel

    • How to screening taster

    • Setting up cupping room

    • Design best practices

    • Calibration for the panelist

  • Exam​

    • Practical exam​

    • Written exam

    • Discussion & conclude