Courses & Community

Taste, describe and assess: CVA for Cuppers learners in Bangkok connected sensory observations with clear, consistent coffee evaluation.

Three cups, two the same and one different. Our Bangkok Q Grader learners practised careful sensory comparison through triangulation.

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.

Our Coffee Value Assessment session in Manila on 17 July focused on aroma. Participants explored references, practised identifying and describing scents, and discussed how smell shaped their perception of coffee.

Day 3 of this SCA Barista Skills Professional update focused on sensory development. Students worked in the red sensory room, identifying, comparing and describing aromas to strengthen memory and communication.

After UAC Cup Taster 2026, we returned to the tasting sets to ask what the results could teach our coffee community. The format was simple: three cups, with one different cup to identify.

The first part of our March 2026 Q Grader and CQI Post Harvest Processing programme in Chitwan started with sensory foundations and cupping protocol. Students worked on observing aroma, flavour and the cup in a structured way.

Celebrating Natt Muangsiri’s April 2026 Licensed Q Instructor milestone and a coffee education journey built on sensory training, calibration and community.

The final sensory exercise brought preparation, CVA evaluation and consistency together, with coded coffees and Robusta samples challenging students to judge the cup on its own merits.

Celebrating Max’s Maneepruek Cup Tester championship and Drip Battle result, alongside his continuing journey through sensory training, CVA and Q evaluation.

Coffee processing, species, aromas and flavour were part of our sensory lesson with the Doi Kaew community learning centre in Chiang Mai.

A look back at our completed SCA Coffee Value Assessment class with Shaun Ong, exploring assessment forms and their practical use in coffee evaluation.

Classroom memories and a participant’s account of Sensory Performance learning in Bangkok with Ida Steen and Morten Münchow, shared in 2023.

A look at the green coffee sample sets and aroma tools used in our Bangkok classroom in September 2020.

A September 2017 Anaya post documents a sensory activity through cupping, comparison and note-taking, without identifying a specific course or qualification.

View the original post on Facebook In March 2017, we shared our plans for coffee workshops at Anaya Espresso Society. The programme brought together foundation barista skills, intermediate barista with latte art foundation, brewing methods, and sensory and tasting skills. Our announcement drew on coffee learning the team had gained, including study at Espresso Academy in Florence. We wanted to bring that learning into a space where people could explore coffee together. This i

Espresso Academy’s May 2016 diary describes a five-day Florence Coffee Route, coffee producers from Guatemala and India, and a later report of 15 SCAE certifications.