Sensory Experience

  • 2 hours
  • 80 US dollars
  • Coffee Lab and Sensory Room

Service Description

Join SCA certified head Roaster Andrew to uncover sensory elements and techniques that are encompassed in sourcing and roasting coffee. Included but not limited to: - An introduction to the farmers we work and collaborate with at origin: growing and processing - A conversation about the meaning of 'single origin' vs. 'blended' coffee - Explore the difference between aromas and taste - A calibration of palate where you will have the opportunity to taste the elements: sweet, sour, bitter and salty. - Introduction to Scentone and Scentone by-pass methodology (questions will be asked to smell and describe 9 vials that represent 9 various aromatic families found in coffee) - Sensory coffee tasting using the descriptors from each of the 9 vials. About your instructor: Andrew Delgado, Authorised SCA Trainer (AST) As the grandson of a coffee farmer, born in Honduras, Andrew Delgado brings a depth of connection to origin and an excellence in understanding and uncovering the complexity and nuances of coffee - from bean to cup. He began his career as a barista in 2016 while working on a farm, Finca la Huerta, noted for their COE coffee in 2013. Since then, following his passion, Andrew has worked in Korea, India, Honduras, France and the US to study, train, and receive accreditations and certifications with: Scentone, Global Coffee School, and SCA (barismo, sensory & roasting).


Upcoming Sessions


Contact Details

  • 1601 Penn Ave, Pittsburgh, PA 15222, USA

    hello@toniccoffee.co