How to Taste Coffee 3: Mouthfeel

Explore the physical sensations of coffee — how it feels, moves, and lingers on the palate. This hands-on workshop focuses on body, texture, and finish, helping you understand how mouthfeel shapes overall quality and balance in the cup.

You’ll learn to notice and describe tactile sensations in coffee with greater precision, and to connect mouthfeel to brewing choices and extraction decisions.

What You’ll Learn:

• Understand the key components of mouthfeel, including body, texture, and finish
• Learn how to evaluate mouthfeel intensity and quality
• Identify common mouthfeel descriptors and what causes them
• Explore how brewing variables influence texture and tactile perception
• Apply mouthfeel analysis during a guided cupping session

Who This Workshop is For:

Perfect for anyone looking to refine their sensory awareness and better understand why coffees feel light, creamy, drying, or heavy. Especially valuable for baristas, brewers, and competitors aiming to improve balance and quality in the cup.

Duration: 2 hours
Skill Level: Beginner to Intermediate
Pre-Requisite: How to Taste Coffee 1 & How to Taste Coffee 2 recommended
Includes: All tasting materials, coffee, cupping equipment, and handouts