Lecture Description
Coffee flavor is not built on taste alone: it emerges from two distinct olfactory pathways—orthonasal and retronasal perception—working together. Yet most coffee professionals rarely receive clear, practical explanations of how the system actually functions, how aroma memory develops, or why some descriptors feel intuitive while others remain elusive.
This session offers a simple, rigorous, and non-medical introduction to smell tailored for the coffee trade: how the brain organizes aromas, how “aroma grammar” structures sensory language, and what methods help tasters build reliable, shared references. Drawing on cross-disciplinary sensory pedagogy, attendees will leave with usable tools for improving their consistency, vocabulary, and tasting accuracy—without needing scientific training.
Date: Saturday, April 11, 2026
Time: 10:00 am - 10:45 am
Location: Room 25C
Category: Science
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Viva Lenoir
CEO, Editions JL Le Nez du Café
Viva Lenoir is a sensory educator specializing in smell and multisensory perception. For more than a decade she has trained coffee, wine, and whisky professionals across Europe, North America, and Asia, helping them build stable aroma memory and clearer sensory language. Her work focuses on translating olfactory science into practical tools for cuppers, roasters, baristas, and instructors. She frequently collaborates with researchers, Q graders, and hospitality professionals to develop accessible, evidence-informed approaches to aroma training.