Learn to Taste Coffee Better

Learn how to recognise, interpret, and describe the flavours and aromas in coffee through taste calibration, aroma identification, the SCA Coffee Flavor Wheel, and guided coffee tasting.

Saturday, 5 September 2026 | 3:00 p.m –5:00 p.m.

Brewing Gadgets, Bengaluru

Participation Fee: ₹899 + GST

Limited to 6–8 participants

Reserve Your Seat

About the Workshop

This practical introductory workshop is designed to help you taste coffee with greater awareness and confidence.

The session moves beyond broad descriptions such as “strong” or “mild” and introduces a structured way to understand acidity, sweetness, body, bitterness, aroma, flavour, and aftertaste.

Through hands-on exercises and guided tasting, participants will build a practical sensory vocabulary that can be applied when brewing, tasting, or evaluating coffee.

What You Will Learn

During the workshop, you will:

  • Understand how taste and aroma contribute to overall flavour perception.
  • Calibrate your palate using sweet, sour, salty, and bitter taste references.
  • Learn the difference between aroma, taste, and flavour.
  • Recognise important coffee attributes, including acidity, sweetness, body, bitterness, and aftertaste.
  • Use the SCA Coffee Flavor Wheel to describe coffee more accurately.
  • Test your aroma recognition through a blind identification activity.
  • Taste and compare two to three coffees with different sensory profiles.

Who Should Attend?

This workshop is suitable for:

  • Coffee enthusiasts
  • Home brewers
  • Baristas
  • Café professionals
  • Roasters and coffee professionals
  • Anyone interested in understanding coffee flavour more clearly

No previous sensory-training or cupping experience is required.

Workshop Experience

  • Taste Calibration

    Explore the basic tastes and learn how they influence your perception of coffee.

  • Aroma Identification

    Identify common aromas using spices, fruits, chocolate, nuts, herbs, flowers, and other familiar references.

  • Coffee Flavor Wheel

    Learn how to move from broad flavour categories to more specific descriptors using the SCA Coffee Flavor Wheel.

  • Guided Coffee Tasting

    Taste two to three coffees with different origins or processing methods and compare their sensory characteristics.

  • Group Discussion

    Compare tasting notes, understand differences in individual perception, and discuss key observations with the trainer.

Meet the Expert

Trishala Majmundar

Trishala Majmundar is a specialty coffee professional, sensory analyst, and SCA Registered Instructor with experience across sensory evaluation, roasting, cupping, and coffee quality.

With a foundation in Food Science and certifications in SCA Sensory Skills, SCA Roasting, and Coffee Value Assessment, she specialises in translating the complexities of coffee into engaging and accessible sensory experiences.

Ready to Taste Coffee Differently?

Join this practical sensory workshop and develop a clearer understanding of what you experience in every cup.

Participation is limited to 6–8 attendees to allow guided interaction and discussion.

Reserve Your Seat

Registration closes on 4 September 2026 at 5:00 p.m, subject to seat availability.