Workshop Description: Sensory Toolkit 2.0 is a dynamic, hands-on workshop that expands traditional cupping and flavor-wheel training into a multisensory approach designed for modern baristas, trainers, and sensory professionals. Participants explore the intersection of aroma, texture, and narrative to build a more intuitive and inclusive sensory vocabulary. Through guided tasting, aroma jar identification, tactile mouthfeel stations, and narrative-based flavor mapping, attendees learn practical methods for breaking the “language trap” that limits sensory communication in cafés and training environments. This workshop equips participants with actionable tools to strengthen team calibration, improve guest communication, and enhance their own ability to perceive and describe coffee in a meaningful, memorable way.
By the end of the workshop, participants will be able to:
1. Identify and describe key aromas using a simplified, accessible scent library.
2. Use tactile cues to interpret and communicate mouthfeel and structure in brewed coffee.
3. Apply multisensory anchors (texture, color, temperature, emotion, memory) to develop more expressive and accurate tasting language.
4. Break common sensory “language traps” through narrative-based flavor communication.
5. Implement quick, low-cost sensory training exercises in their own cafés or training programs.
Date: Saturday, April 11, 2026
Time: 1:30 p.m. - 3:30 p.m.
Room Number: 31 AB
Category: Brewing
REGISTRATION FEES:
EARLY BIRD Regular* - $250
EARLY BIRD Paid Member* - $210
Regular - $275
Paid Member - $230
*Early Bird pricing ends March 1, 2026
Booking: To book your place in this Workshop, head to the World of Coffee San Diego Registration & Booking Portal and add a session to your order. Already registered? Simply login using the credentials created at purchase to access your booking and add other paid events to your badge.
Instructor
Ashley Whelan
Director of Coffee
Ashley Whelan is a coffee educator and operator with experience developing training programs, multi-sensory teaching tools, and flavor communication frameworks for café teams, roasteries, and competition-level baristas. Ashley integrates operational knowledge, sensory science, and creative pedagogy to make coffee education accessible, memorable, and grounded in real café practice.