Discover Japanese Coffee Sensory Experience Workshop (2 hours)

Sensory Coffee Experience Course: Unlock the Secrets of Coffee Tasting in Tokyo

Embark on an enchanting sensory adventure through Tokyo's vibrant coffee world with our 2-hour workshop. Tailored for tourists, travelers, and curious coffee enthusiasts, this experience delves into the art of tasting and appreciating coffee, helping you discern what makes a cup truly exceptional.

No prior knowledge required—just an open palate and a love for coffee! You'll explore flavors, aromas, and nuances in a fun, interactive way, leaving with the skills to evaluate coffee like a pro. Enjoy tastings of premium Tokyo-roasted beans and special discounts to take home your favorites. This isn't just a class; it's a delightful Tokyo memory for anyone eager to savor the deeper side of coffee. Book now and awaken your senses to the magic of great coffee!

Duration: ~2 hours (flexible based on group pace)

Check Availability: See starting times

Instructor: English / Japanese / Chinese

小班制：每班限 4 人（至少 2 人成班）

Price: 15,000 yen per person 

體驗亮點：

• 透過引導式感官練習，學習辨識與欣賞咖啡風味。
• Uncover the science behind what makes coffee "good" or exceptional.
• Participate in interactive tastings to compare and evaluate different coffees. 

課程結構與品嚐學習細節

1. Introduction to Coffee Sensory Basics 
   • What You Will Taste:
     • 一小杯（30ml）東京烘焙哥倫比亞咖啡，作為介紹咖啡香氣與風味的基準。
       
   • What You Will Learn:
     • The role of the five basic tastes (sweet, sour, salty, bitter, umami) and how they interact with aroma to form coffee flavor.
     • How sensory evaluation uses sight, smell, taste, and touch to judge coffee quality.
     • Basic terminology (e.g., "acidity" as brightness, "body" as mouthfeel) to start appreciating coffee nuances.
2. 基本味覺與強度探索
   • What You Will Taste:
     • Four coded solutions of sucrose in water: From least sweet to most sweet to practice identifying sweetness.
     • 四種不同濃度的檸檬酸水溶液：由最不酸到最酸，用於探索酸味。
   • What You Will Learn:
     • How to identify and rank basic tastes (e.g., sweetness, sourness) by intensity, a skill to detect balance in coffee.
     • The connection between taste intensity and coffee quality (e.g., balanced acidity enhances enjoyment).
     • Practical tips to cleanse the palate (e.g., water sips, spitting) for accurate tasting at home.
3. Aroma Identification and Practice
   • What You Will Taste:
     • 10-15 aromas from the Le Nez du Café kit sniffed blindly.
     • A brewed coffeeto link aromas to coffee
   • What You Will Learn:
     • 正鼻嗅覺（聞香）如何揭示咖啡的複雜度（例如，高海拔咖啡豆帶來的花香）。
     • Techniques to match aromas to descriptors using a simplified flavor wheel.
     • Why aroma is key to perceiving "good" coffee (e.g., clean, distinct scents vs. muddy off-notes).
4. Descriptive and Preference Tasting 
   • What You Will Taste:
     • 兩款手沖咖啡：屬性較少的中淺焙，及屬性豐富的中淺焙。
     • A small taste of each with a palate cleanser (water) between.
   • What You Will Learn:
     • How to describe coffee attributes (e.g., acidity as bright citrus, body as light or full) on a 0-10 scale.
     • 客觀描述（如「高酸度」）與主觀喜好（如「我喜歡」）的差異。
     • How to connect taste preferences to quality (e.g., balanced flavors indicate good processing).
5. Difference Detection and Quality Check 
   • What You Will Taste:
     • 三重組合：兩杯相同咖啡與一杯不同咖啡
     • 品質檢查對比。
   • What You Will Learn:
     • How to spot subtle differences (e.g., fruity vs. nutty) using a simple triangulation method.
     • What makes a coffee "good" (e.g., no defects, balanced profile) vs. "off" (e.g., over-roasted bitterness).
     • Basic quality check skills to apply when buying or brewing coffee.