Sensory coffee experience proposal

This experience is designed to introduce participants to the world of speciality coffee through a guided, practical, and entertaining tasting session, where they can discover the aromas, flavours, fragrances, and characteristics present in different coffees.

The activity begins with a brief history of coffee and a simple explanation of its process, from the bean to the cup. The main stages are presented: cultivation, harvesting, processing, drying, threshing, roasting, grinding and preparation.

Afterwards, an olfactory recognition exercise is carried out with four different aromas in order to stimulate sensory memory and prepare participants to identify some of the notes that can be found in coffee.

Then the taste part is reinforced by testing the four basic flavours: sweet, bitter, sour, and salty. This exercise helps participants understand how the sense of taste works and how these flavours can be perceived in different intensities within a cup.

The experience continues with an evaluation of the fragrance of three types of dry coffee. Hot water is then added to identify the aroma released during brewing and to compare the differences between each sample.

Next, the three coffees are tasted in a cup, analysing aspects such as aroma, taste, acidity, sweetness, body, balance, and final sensation in the mouth. Guests will be able to compare the profiles and find out which one best suits their tastes.

To finish, a coffee is prepared using the filter method, explaining the ratio of coffee to water, the type of grind, the temperature, the extraction time, and the pouring technique.

The experience concludes with a pairing of filtered coffee and bittersweet chocolate, a combination that highlights and complements the notes of the coffee, offering a pleasant and memorable finish.

Approximate duration: 60 minutes.
Objective: To awaken the senses and provide an engaging, educational, and delicious experience centred around speciality coffee.