Coffee Knowledge Hub

World of Coffee Milan 2022

How to become a better coffee taster

Online sensory and cognitive training improves odor recognition, learn how in this lecture from Ida Steen

Lecture Overview

This lecture, which draws from a recent research entitled "Online sensory and cognitive training improves odor recognition," will present a basis for understanding of sensory science and touch upon how sensory methodology can be used in the coffee industry. The lecture will include a lot of tips on how to train one's senses to become a better coffee taster.


Ida Steen is the sensory scientist of CoffeeMind and Ph.D. candidate in Food Science at the University of Copenhagen. Her research is about sensory learning and is inspired by a strong passion for helping others to improve, coffee, and sensory science. Ida is an AST of the SCA sensory skills module and has 8 years of experience teaching sensory courses to all proficiency levels.


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