On February 26, 2022, at Nguyen Van Binh Book Street in Ho Chi Minh City, the official launch of “Sensory: Touching Coffee through All Senses“ took place — the first publication in the Cà Insider. Cà Insider is the first and bestselling specialty coffee book series in Vietnam, widely regarded as a trusted reference for coffee education and industry standards. This milestone marked the publication of one of Vietnam’s earliest internationally oriented coffee knowledge books, offering standardized insights into coffee and the global coffee industry. The book is authored by Julie Dang, respected specialty coffee educator and sensory specialist.
Author Julie Dang is a young yet highly experienced professional in coffee research and education. She has held roles across domestic and international coffee organizations, including president in the Global Coffee School (GCS) in Vietnam, member and authorized trainers of the Specialty Coffee Association (SCA) and Latte Art Grading Systems (LAGS), lecturer of the SCENTONE – Korean Research and Development Institute on Sensory Science, founder and head trainer at Barista School.
An Essential Reference in Coffee Sensory Science
Sensory perception plays a critical role in both appreciating and crafting high-quality coffee. Guided by the philosophy “Sensory changes our worldview,” Sensory: Touching Coffee from All Senses opens the door to a deeper and more comprehensive exploration of coffee through all five senses.
Among the Cà Insider book series, this publication serves as the foundation. It delivers essential knowledge for anyone pursuing coffee professionally — from baristas and roasters to coffee enthusiasts seeking structured, internationally aligned expertise.
Beyond barista techniques and modern equipment, precise sensory evaluation determines the true quality of a cup. Without the ability to identify flavor notes and analyze aroma profiles, a barista cannot accurately assess product standards or consistently meet customer expectations. Sensory skills are therefore not optional; they are fundamental to professional coffee excellence.
Beyond Coffee: Sensory as a Way of Life
More than a technical manual, the book expands the meaning of sensory awareness into everyday life. Developing the ability to consciously engage sight, smell, taste, touch, and even sound enhances perception, emotional intelligence, and appreciation of subtle experiences.
Through simple exercises and guided explorations, readers are invited to:
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Understand the scientific role of sensory perception in coffee evaluation
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Develop structured aroma recognition skills
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Conduct practical self-tests to refine their palate
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Discover how taste preferences reflect personality and perception
Author Julie Dang and her first publication on coffee sensory aims to bring readers positive energy through the senses of a vibrant coffee world. Coffee will no longer be brown or black, but also subtle layers of feeling when feeling them with all 5 senses: sight, smell, taste, hearing and touch. The book will guide coffee lovers to understand the role of the senses, explore the senses with simple tests, and especially the book will help you read someone through their coffee taste.
This book stands as both a professional reference in coffee sensory training and an inspiring gateway for anyone passionate about specialty coffee and flavor exploration.
The ability to perceive is of utmost importance in enjoying or making coffee. Following the motto “Sensory changes the world view”, the book “Sensory: Touching coffee through all senses” is the door that opens the journey to fully explore coffee for those who love this special aroma. Sensory is the content that author Julie Dang is most interested in in the series of 6 books because the book is the foundation and also the most important knowledge for anyone interested in coffee.
In addition to barista techniques, the help of modern machines, accurately sensing the flavor helps to accurately assess the deliciousness of a cup of coffee. If a barista cannot distinguish flavors, cannot perceive coffee, then he cannot know whether the product he brews is of good quality, meets customer service standards or not. And not only applied in evaluating coffee, sensory also has the meaning of improving the level of positivity in life if people know how to use their senses optimally.
Source of article: Sgtt.thesaigontimes.vn
