Education

I design and deliver coffee education for professionals, teams, businesses, and industry organizations.

My teaching connects scientific and technical knowledge with sensory practice and professional application. The aim is to deepen understanding while helping participants become more precise in how they observe, evaluate, communicate, and make decisions.

Formats

Public workshops

Focused sessions combining guided instruction, discussion, sensory exercises, and comparative tasting.

Private team training

Customized training for roasteries, coffee shops, hospitality groups, importers, and other coffee businesses.

Advanced and customized programs

Longer programs developed around specific technical or organizational needs, with the option to include assignments, data review, sensory work, and follow-up sessions.

Guest instruction

International teaching, conferences, professional programs, and collaborative educational projects.

Selected Courses and Workshops

Advanced Sensory and Roasting

An intensive program connecting green coffee, processing, sensory evaluation, flavor development, roast planning, and production practice.

Neuroscience of Flavor

An exploration of how the brain constructs flavor through sensory input, memory, expectation, attention, language, and context.

Coffee Post-Harvest Processing

A structured introduction to traditional and emerging processing methods, fermentation, quality, and flavor development.

Understanding Canephora

A detailed look at Canephora genetics, production, processing, sensory diversity, and quality potential.

Introduction to Coffee and Cupping

A foundational workshop covering coffee quality, sensory evaluation, cupping, and the factors that shape flavor.

Education Inquiries

For private training or a customized program, please include the number and experience level of participants, preferred subject, location, available equipment, and intended outcome.

Upcoming public workshops will be announced through the website, newsletter, and social media.