10/08/2026
I've been working with ManuCafe CZ & SK since 2023, and I have to admit it's always very rewarding and constantly evolving. I admire this team and the whole company.
Last time, we started the process of creating a whole new procedure for a coffee sensory profile description with the background fact that this coffee company has more than 100 coffees in their offer.
This training and consultancy time was supposed to confront production and marketing vision and needs for sensory profile information and start the process of a new form of communication about coffee to their customers.
What we did was:
- analysis of classical sensory science methodology for sensory profile coffee description based on the ISO 13299:2016 norm (Flash Profiling, Free Choice Profiling, Quantitative Descriptive Analysis)
- analysis of the coffee industry standard of sensory profile description based on SCA Coffee Value Assessment - descriptive test
- practical testing of flash profiling, free choice profiling and SCA CVA descriptive test while assessing coffee
- collection of vocabulary and definitions fitted to the Manu Cafe team's needs
- screening of training methods for the Manu Cafe team to build a development program which can train their sensory skills
- creation of the coffee sensory profile assessment sheet
- foundation of the coffee sensory profile procedure.
Thank you for your time, thank you for your commitment and inspiration, dear Manu Cafe.
