Courses & Community

Aroma memory, tasting notes and coffee comparison helped our EA Cupping & Tasting learners build confidence at the table.

Our EA Cupping & Tasting class explored how to observe coffee and communicate what we experience in the cup. Students worked on sensory awareness, aroma recognition and the characteristics that make different coffee samples distinct.

This EA Cupping & Tasting class brought learners together for tasting, aroma exploration and comparison. Students observed sweetness, acidity, bitterness, body, aftertaste and balance across coffee samples with different characteristics.

Our SCA Sensory Skills Intermediate class explored coffee evaluation through aroma recognition, basic tastes and practical comparison. Learners examined sweetness, acidity, bitterness, body, aftertaste and overall balance in the cup.

A cupping day at Nitan Coffee’s Tale brought coffee, conversation and new perspectives together. We joined the tasting at the invitation of Aun, Koi and the Nitan team, who organised the activity.

Our EA Cup & Taste class introduced learners to coffee through careful tasting and comparison. Cups that initially seemed similar revealed differences in aroma, flavour, sweetness, acidity, body and aftertaste.

Espresso Academic’s team joined coffee quality evaluation in Chiang Mai, working with ICP Thai Green Coffee Evaluation and partners to support Thai producers.

Our August 2022 recap remembers joining Coffee Taste at Secret Wonderland to taste Thai Coffee Excellence selections.

An April 2021 private EA course combined tasting and cupping with roasting and blending, with sensory perception and aroma recognition at the heart of the learning.

A February 2021 day-two update from a private EA course in English connects introductory roasting with aroma recognition, cupping and tasting in Bangkok.

A July 2020 café account celebrates tasting Thai coffees across washed, natural and honey processing, and the wish to share them with customers.

Filter Friday brings different brewers and coffees to the table at Anaya. The idea is simple: make, taste and compare, then talk about what each person enjoys. The photos show the working setup—drippers, kettles, scales, cups and servers—ready for a shared session.