A one day immersive masterclass built around the science of sensory perception and the practice of professional coffee evaluation. Growers, roasters, baristas, coffee professionals and enthusiasts, all at one table.
Train your palate to taste, identify, evaluate, and communicate what's really happening in the cup. Here's the shape of the day, part by part.
6 to 8 curated coffees, regional and international
Cupped side by side, guided the whole way
plus lunch, and a cupping table that stays set all day.
Jump to upcoming classes↓Not a guest lineup. Four working coffee pros lead every BeanWise course, in the room and hands on, from the first cup to the last.
Twenty-five years across Coca-Cola, Costa Coffee and SLN Coffee, driving innovation the whole way. An SCA Evolved Q Grader and ISO 9001 auditor, Dora teaches the quality thinking that keeps a cup consistent.
Years with Carritt Moran, Coca-Cola and Costa Coffee, working every link in the chain, from buying green coffee to the cup in your hand. An SCA Evolved Q Grader who'll tell you good coffee is just good decisions.
A Certified Q Grader with ten years in specialty coffee, Ajay judges sensory at national events from the Barista Championship to the National Brewers Cup, and consults Indian growers on lifting cup quality.
A coffee professional and pastry chef with fourteen years behind her, Jasmeet judges WCC-recognized Barista, Latte Art and Coffee in Good Spirits competitions, and teaches at a leading Bangalore culinary institution.
A working bar, not a classroom. The cupping table at the back stays set for the whole day, forms, references and all.
A full day of tasting only works if the room is set up for it. Here's what's waiting when you sit down.
A guided comparative cupping of six to eight coffees chosen to sit against each other, so the differences are there to be found rather than described to you.
You score on the same forms the trade uses, alongside the SCA Coffee Taster's Flavor Wheel and a set of sensory references to calibrate against.
Seven hours of tasting needs a real break. Lunch is included, timed so it doesn't land in the middle of a cupping.
The same one day masterclass, capped at 7. If the next one doesn't suit you, take the other.
Bringing colleagues? Book four or more seats together for the same class and date, and we'll help you set it up.
Pair the sensory day with one of these to put the palate to work
Five cups, find your favourite
Pour-over, immersion, fix-my-brew
Or browse the whole catalogue
