Ca Insider No.1 Sensory

Cà Insider No.1

SENSORY – Touching Coffee Through All Senses

Author: Julie Dang | Publisher: RIO Book

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 Dang, through her work, aims to broadly share sensory training methodologies and professional knowledge with the community. This book is regarded as the first publication in Vietnam to systematically organize and present coffee sensory knowledge within a framework aligned with international standards.

“Sensory – Touching Coffee through All Senses” unlocks the door to the world of coffee appreciation through a scientific lens while inspiring readers with author Julie Dang’s passion and professional journey across 5 chapters:

Chapter 1: The Importance of Sensory Awareness

Discover the fundamental role of sensory analysis in cultivating professional excellence and unlocking the greater value of Vietnamese coffee.

Chapter 2: Awakening Your Senses

Explore how the five senses naturally perceive coffee, enabling proactive sensory training to gain deeper insights into coffee’s subtle nuances, flavors, body/mouthfeel, and aftertaste.

Chapter 3: The Energy Within Every Cup

Discover the core elements of coffee sensory quality – aroma, taste, body/mouthfeel, and aftertaste – and understand their critical role in shaping your sensory perception and overall cup quality.

Chapter 4: Enrich Your Senses

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

Chapter 5: Getting to Know a Person Through a Cup of Coffee

A distinctive chapter uncovering intriguing insights into habits, personalities, and lifestyles delicately expressed through a person’s choice of coffee drink.

Special Feature

Additionally, each copy of “Sensory – Touching Coffee through All Senses” comes with a complimentary handbook, “A Hundred Coffee Aromas“— a practical reference designed to support the advancement of professional cupping skills. Based on international recognized sensory frameworks, including those of the SCA, SCENTONE, and the Coffee Taster’s Flavor Wheel, the handbook presents 100 common coffee aroma notes, scentifically classified into 10 distinctive aroma groups. This framework provides an accessible and practical reference for sensory recognition and sensory evaluation, supporting the advancement of professional cupping proficiency.