Sensory Summit (POSTPONED)

Date: 4 February 2022 - 6 February 2022

University of California, Davis
One Shields Avenue
United States


A coffee sensory science event. Featuring a unique combination of coffee sensory talks and experiences, it has fast become one of the Specialty Coffee Association’s most popular events, driven by the exploding interest in academic sensory science research and professional sensory training.

This year, lectures will include the latest research on coffee acidity, cold brew vs. hot brew, cutting-edge tools for the coffee taster, consumer research, the chemicals which drive coffee’s mouthfeel, and how moisture affects coffee’s quality during shipment and storage.

Instructors include industry-leading specialty coffee professionals and academic researchers from UC Davis and elsewhere, lending both applied knowledge and academic rigor to the sessions.

Every lecture will include a customised sensory activity, allowing attendees to learn about the science through their senses of taste and smell as well as their intellect.

It’s a unique opportunity for the coffee professional to learn more about sensory science in an accessible, interactive way.


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