Sensory Anatomy from Plant → Cooking → Drinking

Name: Sensory Anatomy from Plant → Cooking → Drinking
Start: 2026-04-20T17:00:00+10:00
End: 2026-05-04T17:00:00+10:00
Location: Brew Methods Atelier

About

🌱 FARM TO CUP – Pre-Q Program

In collaboration with Brew Methods

A structured sensory and technical journey designed to prepare you for Q Grader level thinking — connecting flavour from origin to cup.

🧩 Session 1- Plant & Food Flavour Formation(coffee cherry Fruiting)
Understand coffee as a plant — before it becomes a beverage.

We explore how flavour is formed in nature:
🌿 Plant physiology & flavour precursors
🍓 How fruits, herbs and crops develop aroma compounds
🌍 Climate, terroir & biodiversity impact on flavour
☕ Connecting raw plant chemistry to green coffee potential

👉 Build the foundation of flavour — before roasting even begins.

🔥 Session 2 - Flavour Transformation in Roasting (Cooking Green Coffee Seed)
From green to roasted — where flavour is shaped and defined.

We break down:
🔬 Chemical reactions (Maillard, Caramelisation, Pyrolysis)
🌡️ How roast profile influences flavour expression
⚖️ Balancing development vs clarity
🎯 Translating green potential into roast intention

👉 Learn how roasting *transforms* and what could go wrong— not just “develops” flavour.

💧 Session 3- Brewing Exploration (Making and tasting Coffee)
Final step — how extraction reveals or distorts flavour across Processing Methods.

We explore:
🧪 Brewing different processing methods (Washed / Honey / Natural / Decaf)
⚙️ Adjusting brew parameters for each style
👃 Sensory comparison & calibration

👉 Understand how processing + brewing interact in the final cup.

🎯 Program Outcome

This is not just a workshop, it’s a systematic way to think about coffee like a coffee PRO / Q Grader:
Plant → Cooking → Drinking

You’ll leave with:
A clearer mental model of flavour development
Stronger sensory calibration and supporting knowledge
Practical tools to approach cupping & brewing analytically