Sensory Toolkit 2.0 is a dynamic, hands-on workshop that expands traditional cupping and flavor-wheel training into a multisensory approach designed for modern baristas, trainers, and sensory professionals. Participants explore the intersection of aroma, texture, and narrative to build a more intuitive and inclusive sensory vocabulary. Through guided tasting, aroma jar identification, tactile mouthfeel stations, and narrative-based flavor mapping, attendees learn practical methods for breaking the “language trap” that limits sensory communication in cafés and training environments. This workshop equips participants with actionable tools to strengthen team calibration, improve guest communication, and enhance their own ability to perceive and describe coffee in a meaningful, memorable way.

By the end of the workshop, participants will be able to:

• Identify and describe key aromas using a simplified, accessible scent library.

• Use tactile cues to interpret and communicate mouthfeel and structure in brewed coffee.

• Apply multisensory anchors (texture, color, temperature, emotion, memory) to develop more expressive and accurate tasting language.

• Break common sensory “language traps” through narrative-based flavor communication.

• Implement quick, low-cost sensory training exercises in their own cafés or training programs.

Many coffee drinkers use the word "strong" to describe what they like in espresso, but strength is only one part of a much bigger story. In this interactive tasting workshop, we’ll explore the critical and often misunderstood difference between strength and extraction quality. Through guided tastings and intentionally varied espresso shots, participants will learn how brew ratios, grind size, and temperature influence both intensity and flavor clarity.

We’ll begin by clarifying what strength truly means in espresso: the concentration of dissolved coffee in the final shot. From there, we’ll dive into extraction, how much of coffee’s soluble material is pulled during brewing, and how under-extracted, balanced, and over-extracted espresso presents itself on the palate. By tasting contrast shots that isolate these variables, participants will build a clearer sensory vocabulary to identify cleanliness, acidity, sweetness, body, and finish with greater confidence.

Whether you’re a barista looking to sharpen your dialing-in skills or a coffee enthusiast curious about why some shots taste vibrant and balanced while others feel harsh or hollow, this workshop will provide practical tools to diagnose espresso and make intentional, repeatable adjustments behind the bar. Come ready to taste, compare, and better understand what’s really happening in your cup.

Learning Objectives

• Clarify Strength vs. Extraction in Espresso - Help participants understand the distinction between espresso strength (brew ratio and concentration) and extraction (how much flavor is dissolved), and how each variable impacts the final shot.

• Develop Espresso-Specific Sensory Awareness - Strengthen participants’ ability to taste and identify sensory cues associated with under-extracted, balanced, and over-extracted espresso.

• Translate Taste into Actionable Adjustments - Equip attendees with practical tools to connect what they taste to specific, repeatable adjustments such as dose amount, grind size, and yield.

• Foster Confidence, Curiosity, and Dialogue - Create an engaging, supportive environment where participants feel comfortable asking questions, comparing shots, and deepening their understanding of espresso through shared sensory experience.

A purposeful green coffee buying strategy is key to the success of every coffee roasting business. This workshop introduces the fundamentals of effective green coffee sourcing and purchasing. Participants will learn standard industry practices for how coffee is bought, traded, and transported, setting the stage for successful relationships with coffee producers, suppliers, and logistics providers. We will cover the core components of a complete green buying program, including quality and price discovery, sample and offer evaluation, contracts and risk management, relationships and effective communication, and how to align sourcing decisions with your company’s brand, budget, and values. Through an interactive lecture and small group activities, attendees will gain a clearer understanding of coffee sourcing best practices, current innovations, and practical tools they can apply to strengthen both their buying programs and supplier relationships.

Learning Objectives:

• Design a basic green coffee buying plan: Attendees will be able to map out the coffee value chain and core components of a buying program for their own context.

• Understand quality and pricing dynamics: Attendees will learn how commodity and specialty markets interact, connecting this to how they interpret offers, evaluate samples, assess risk, and build relationships.

• Work more effectively with suppliers and logistics partners: Attendees will be able to identify key contract terms, logistics considerations, and communication practices that support stronger, more transparent relationships with producers, importers, and logistics providers.

• Align sourcing with brand, budget, and values: Attendees will be able to connect day-to-day buying decisions to a company’s values, brand positioning, and financial considerations.