Sensory training
The most scientific coffee tasting training on the market
For training, we collaborate with IIAC – International Institute of Coffee Tasters, an independent and scientific association for coffee tasting, founded in 1993.
IIAC has developed a scientific method for coffee tasting and through the years has trained over 13.000 students from more than 40 countries around the world.
The courses combine theory with sensory analysis sessions, to provide students with tools to sensorially profile a cup of espresso, identifying its strengths and weaknesses.
Thanks to the IIAC method, students develop the sensory skills needed to monitor the quality and stability of the final product, to quickly and scientifically select green coffee, to identify optimal roasting and blending methods, and to achieve the most effective extraction in the cup.
