New Sensory Training Kit - March 2026 Release

Train Sensory Skills - Explore Specialty Coffee WITH ME,

I specifically designed this coffee sensory kit as an accompaniment to the SCA Introduction to Coffee course which instructed the high-level differences between:

1. Coffee Species: Arabica vs. Robusta Canephora

2. Coffee Grades: Commercial Grade vs. Specialty Grade (80+ points)

3. Coffee Processing Methods: Wet-Washed vs. Natural Dry Process

4. Roast Levels: Lighter vs. Darker Roasting

This is a really fun coffee tasting kits with 4 pairs of the coffee listed for both coffee fans looking for a new tastebud experience and for coffee professionals who seek to continue growing. It’s a great way to distinguish between subtleties of fragrance, aroma, body, acidity, mouthfeel and overall coffee quality in a controlled manner.

Coffees are roasted on the same machine, same day, same roast master, and with similar methods to ensure that you get the highest quality scientifically traceable sensory experience in your cupping, brewing and tasting.

Coffee sourced from friends like: Royal Crown Jewels, Genuine Origin, Cuatro Vientos and Victory Java.

included in the march 2026 release are the following coffees

Be sure and checkout the accompanying brew/taste videos too!

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4 Contrasting A-B Pairs:

• YouTube Tasting Link: https://www.youtube.com/watch?v=UUc-OWKLsBk&t=2s

  • SP1 - Arabica Species Indonesia, West Java, Blue Batavia G1 TP Semi-Washed Giling Basah Process with classic chocolate lush herbal aromatics, mild acidity, full round body and clean smooth finish.

  • SP2 - Robusta Canephora Species Vietnam, Altura - High Grown, Natural Process with heavy aromatics of roasted grain, brown spice, and fresh rubber (tire shop) big heavy chewy body with no acidity and heightened bitterness.

• YouTube Tasting Link: https://www.youtube.com/watch?v=TlLWANQlZcg&t=34s

  • GR1 - Grade / Quality Score Higher Specialty Kenya, Ngomano AB, Washed Process with strong tropical mango lime fruit, big sweetness and syrupy body that lingers long.

  • GR2 - Grade / Quality Score Lower Past-Crop Colombia, Gesha Variety, Honey Process with floral and sweet qualities, but mixed with papery notes and disappearing finish hollowed body.

• YouTube Tasting Link: https://www.youtube.com/watch?v=y5tKeQV0maI

  • PR1 - Washed-Wet Process Papua New Guinea, Organic Lahamenegu, Washed Process with bright citrus and pine notes, medium acidity and body with classic chocolate finish (note the lack of red-fruit).

  • PR2 - Natural-Dry Process Colombia, Pink Bourbon, Juliana Guevara and Wbeimar Lasso, Fermented Natural Process with big fruit hibiscus and cherry lemonade, deep sweetness, syrupy body and long lasting chocolate finish (this is a special process so there is heightened acidity).

• YouTube Tasting Link: https://www.youtube.com/watch?v=kK_EGdErzC0

  • RO1 - Lighter Roasted Arabica Coffee Colombia, Santa Maria Collective, Washed Process - well balanced medium acidity, full body, apple, citrus, chocolate with sweet clean aftertaste.

  • RO2 - Darker Roasted Arabica Coffee Colombia, Santa Maria Collective, Washed Process - acidity muted by roasty, spicy, dark chocolate. Some body may be compromised, but mouthfeel is full with lingering dry aftertaste from roast level.

Four A-B cupping placemats and coffee flavor wheel printouts also included. All coffees are Arabica species unless otherwise specified and will be packaged as ~4oz or ~100g - post roast weight.

Download additional A-B Tasting Placemats below.

How to Brew a Great French Press in 10 Easy Steps

Here is a video demonstrating a simple French Press coffee recipe.

French Press coffee is an immersion brew. That means that the coffee and water soak together, steeping together to extract the coffee solubles. It is an old, tried and true method of brewing.

The benefits/drawbacks of French Press (immersion) style brewing include:

• Increased body and full rich mouthfeel.

• Increased coffee oils, flavors and aromatics.

• Super simple, repeatable results.

• Great with medium and dark roasted coffees.

• Pairs well with milk and sugar.

• Positive impression when serving friends.

• Decreased clarity in specific coffee flavors.

• Danger for old coffee oils to accumulate if mesh screen is not cleaned properly.

• Great for travel or camping - just add hot water.

The last point for travel is what prompted me to shoot this video with my new Kohipress. It’s a great travel companion and produces a cleaner cup than straight campfire coffee. What is campfire coffee you may ask, just pour hot water into coarse ground coffee, steep, drink. Spit out the grounds or chew them up for bonus fiber : )

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French Press Brewing Rules:

1. Prepare a 1:15 brew ratio.

   1. My travel Kohipress is 26g coffee for 400ml H2O

   2. My home Bodum press is 55g for 950ml H2O (that’s a full press)

   3. Calculate your own by dividing press brew volume by 15 to discover __ coffee grams. (Hint, this works because 1ml H2O = 1g H2O)

2. Use coarse ground coffee.

3. Prepare 95•C or 203•F degree H2O

4. Rinse and warm your press

5. Pour 1/3 of your H2O into your press and swirl or stir to ensure all grounds are wet

6. Pour remaining H2O into press

7. Set plunger lightly into coffee to cover and remove air/bubbles

8. Wait 4 minutes

9. Plunge slowly

10. Pour and enjoy!

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Thank You! ~ Adam