Are you excited about getting your start in the world of specialty coffee? Then the coffee course Understanding Tastes and Flavors at the RNY Lab is for you! If you’re new to coffee or have yet to work in sensory analysis or quality evaluation, then join us at The Lab by Royal New York on May 7th, 2025. This one-day class is an excellent introduction to aroma and flavor in the context of coffee quality evaluation. Roasters, machine operators, salespeople, baristas, entrepreneurs and more will benefit from this class. Learn all about this course from instructor Thomas Ameloot below!
Discussing Sensory in Society
We’ve worked with many over the years who claim they can’t describe coffee or that their weakest area is sensory. However, we find that they aren’t bad at analyzing tastes and flavors in coffee; they’re just not comfortable or used to it.
In general, we don’t spend much time thinking about or describing what we consume. If we discuss something food or beverage-related, it’s usually in terms of good or bad—”I like it, I don’t like it.” Or, we might say a dish is “too much” or “too little” of something. It’s too salty, it’s too lightly seasoned, it’s too spicy, etc.
Preparing for the Q with Coffee Tastes & Flavors
When asked what additional classes individuals are interested in, sensory is the number one answer. Additionally, we receive requests for Q prep classes. For those that have asked, you’ll be happy to know that this is a Q Prep class! Upon completing this course, you’ll further understand how to complete the cupping form, especially with the Flavor, Aftertaste, and Body categories.
Q Prep: Coffee Tastes & Aromas
This class isolates and explores our sense of taste. By using solutions with individual tastes—sweet, sour, salty, and bitter—and no associated smell, we can better understand these components in coffee.
Usually, when we eat or drink something sweet, we only think of the basic taste of sweet. However, “sweet” also contains multiple aromatics and textures. For example, shortbread is sweet, but it’s also buttery, caramelly, and crunchy. On the other hand, look at grapefruit. Grapefruit has grapefruit and floral aromatics, but it also has sharp acidity and bitterness that can cause confusion between the two tastes. Taking the time to experience each taste on its own can help clarify the tastes in coffee for the individual.
Q Prep: Coffee Flavors & Body
In addition to clarifying tastes, this class also gives learners the chance to analyze the same coffee multiple times, with each time having one differing flavor. This may be an added strawberry flavor or medicinal note. Doing this allows a person to focus on a single flavor and analyze it rather than viewing the entire coffee in all its complexity and trying to discern each flavor note. Lastly, you’ll have the opportunity to isolate specific terms for body like thick, syrupy, astringent, and spicy.
Join Us at the RNY Lab!
Understanding Tastes and Flavors is a great opportunity for coffee professionals interested in refining their palate as well as those hoping to increase their confidence in describing coffee and improving their cupping skills.
The course will take place May 7th, 2025, from 9:00AM–5:00PM at The Lab by Royal New York. Don’t miss your chance to enhance your coffee knowledge and take your skills to the next level! Register today and get ready for an unforgettable learning experience.
