The Story of Coffee from Bean to Cup
The Sensory Skills course is designed to teach participants how to evaluate and understand the sensory characteristics of coffee. It covers key concepts such as how human senses influence the perception of body, acidity, bitterness, and aroma. Participants learn to identify basic tastes and aromas, conduct cupping and espresso evaluations, and improve their sensory vocabulary. The course also explores advanced sensory analysis techniques, including the use of professional cupping forms, sensory testing methods, and statistical analysis, equipping participants with the skills needed to implement sensory programs in a business setting.
- Who can join?
- Meet your trainers
This course welcomes anyone interested in exploring the world of coffee this include
. Coffee Enthusiasts
. New Baristas
. Coffee Drinkers
. Coffee Shop Owners
. Food and Beverage Workers
Maram Imad
An SCA Accredited Sensory Trainer and licensed Q Arabica Grader, Maram Imad is a leading coffee expert with over 12 years at Café Najjar. With a background in biochemistry and agrifood quality control, she now leads as Coffee Quality Manager and Trainer. Maram travels the region, judging competitions and training professionals, staying at the forefront of coffee trends while shaping the next generation of coffee experts.
Wissam El Osta
An SCA Authorized Trainer and Barista Hustle graduate, Wissam Osta brings over 15 years of expertise to the coffee industry. Starting as a machine technician in 2008, he grew into a trainer and later a Brand Ambassador for Najjar Professional Solutions. With global exposure from international coffee exhibitions, he excels in barista training, brewing techniques, and signature drink creation, blending technical mastery with a passion for coffee.
The Story of Coffee from Bean to Cup
100 $
Duration
1 day
March 11th, 12th, 13th
Available time slots:
Morning Session: 9:00 am – 1:00 pm
or
Afternoon Session: 3:00 pm – 7:00 pm