Coffee Sensory Specialist

Course Overview
Coffee Sensory Specialist is an immersive 2-day workshop designed to turn your tasting instincts into calibrated, professional sensory skills. Through intensive cuppings, comparative tastings, and applied sensory labs, you’ll learn to evaluate coffee with structure, precision, and shared language—linking what you taste in the cup to decisions in roasting, quality control, and buying.
Built for learners ready to move beyond the basics, this course mirrors the depth and rigor of intermediate-level industry sensory training while staying firmly focused on real-world application. Short knowledge checks woven throughout the course help solidify learning, and you’ll finish with a Firedancer certificate of completion to recognize your new expertise.
 
What you'll learn
By the end of this course, participants will be able to:
Describe aroma, flavor, body, sweetness, acidity, and aftertaste using a clear, shared sensory vocabulary.
Use structured cupping forms and evaluation tools to assess coffees consistently across multiple sessions.
Distinguish between quality-driving attributes, origin and processing markers, and common sensory defects.
Calibrate with peers through triangulations, intensity scaling, and descriptive exercises.
Connect sensory results to roasting profiles, green coffee decisions, product development, and menu strategy.
Design simple, repeatable tasting protocols for their own lab, roastery, or café.
Communicate sensory findings clearly to teammates, suppliers, and customers.
 
Who should take this course?
This workshop is a strong fit if you:
Work in roasting, green coffee, or quality control and want more advanced, calibrated tasting skills.
Support or lead a sensory or QC lab and need a consistent framework for cupping and evaluation.
Buy or source coffee and want to sharpen how you connect flavor to quality, price, and risk.
Manage or train baristas and want deeper credibility when you talk about flavor and quality with teams and guests.
Are you ready to move beyond introductory sensory classes into more structured, career-building practice?
 
We recommend that participants have some cupping experience or have completed Coffee Sensory Fundamentals (or a similar introductory sensory course). Motivated learners with a strong interest in sensory work are also welcome.
 
Course Format
Length: 2 full days, in-person, instructor-led workshop.
Experience: Fast-paced blend of short lectures, guided cuppings, calibration drills, and sensory labs.
Interactive elements: Group tastings, comparative flights, case studies, and ongoing knowledge checks.
Class size: Limited enrollment to ensure individual feedback and ample time for Q&A.
Outcome: Firedancer Coffee Sensory Specialist certificate of completion awarded upon successful participation.
 
You won’t just sit and listen—you’ll taste, discuss, compare, and apply concepts throughout both days.
 
Why study at Firedancer
At Firedancer, we believe the best sensory training blends scientific rigor with approachable, hands-on learning. When you study with us, you gain:
Coffee education at the center. Our work is built around coffee training and consulting, so every course is designed for clarity, structure, and impact.
Instructors who live this work. Learn from educators who actively collaborate with roasters, importers, cafés, and quality labs across the industry.
Practice-first approach. Every concept connects to real cuppings, production challenges, and tasting decisions you face on the job.
Brand-neutral guidance. Get honest, practical insights you can apply no matter which coffees you buy or which equipment you use.
 
Lasting value. You’ll leave with sharper skills, a stronger network, and the confidence to contribute more fully to sensory and quality conversations.