Introduction

Sensory is a cornerstone of coffee education, enabling both coffee professionals and coffee lovers to experience coffee more fully through their senses. It also serves as an essential starting point for those pursuing a professional path in the coffee industry.

As a professional instructor and member of the Specialty Coffee Association (SCA), author Julie Đặng seeks to share knowledge and practical methods for developing sensory skills widely within the community.
Sensory – Touching Coffee Through All the Senses is the first publication in Vietnam to systematically present knowledge on coffee sensory science.

Through a scientific perspective on sensory perception, the book opens the door to the world of coffee appreciation while also conveying the author’s passion and professional journey through the following chapters:

Chapter 1: The Value of Sensory

Explore the role of sensory awareness in developing individual skills and contributing to the advancement of Vietnam’s coffee industry.

Chapter 2: Awakening the Senses

Discover how the five human senses naturally perceive coffee, and learn how to develop these senses for a deeper and more intentional understanding of coffee flavors.

Chapter 3: The Energy Within Every Cup

An exploration of coffee’s key sensory elements: aroma, taste, and body.

Chapter 4: Advancing Flavor Perception

Practical exercises designed to help Vietnamese readers strengthen their sensory abilities through highly applicable training methods.

Chapter 5: Reading a Person Through a Cup of Coffee

A unique chapter offering an intriguing perspective on how habits, personality, and lifestyle can be subtly reflected in the type of coffee a person chooses.

Special Feature

Each copy of Sensory – Touching Coffee Through All Senses comes with a complimentary mini-dictionary titled One Hundred Coffee Aromas, designed to help readers explore and identify 100 common coffee aromas across 10 aroma families throughout their sensory training journey.