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We're welcoming neuroscientist Fabiana Carvalho to our roastery to teach her research project "The Coffee Sensorium". The course is focused on understanding multi sensory flavour perception and how it impacts the experience of drinking coffee. The course will be held at our roastery in the east end of Glasgow over 2 days, and both days will have a theoretical lecture in the morning followed by practice exercises in the afternoon. The course is suitable for anyone working in the coffee industry, or anyone with a keen interest in the world of speciality coffee.
Day one will cover the topic of 'Multisensory Flavour Perception in Coffees'. It discusses the role of the senses in our experience of flavour. Not only the oral sensations (taste, olfaction, mouthfeel), but also demonstrates how vision, touch and audition impact the coffee drinking experience.
Day two will cover the topic of 'Aromas in Coffee: Perception and Description'. It goes deeper into olfactory perception by discussing the neurobiology of the olfactory system, why it is so hard to describe aroma and flavour notes, and techniques to improve this skill.
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