The specialty coffee sector is growing exponentially. What we pay for a good cup of coffee has multiplied in a very short time, but what adds value to coffee? What differentiates conventional coffee from certified or specialty coffee? Why do we pay more for its origin, its history, its certifications, its awards, its processes, its safety, and its shelf life?
Sensitive Coffee
There are two ways to analyze, appreciate, and enjoy coffee: from the left hemisphere—through reason—and from the right hemisphere—through the senses. When we experience coffee in a sensory way, we choose to unite both hemispheres and connect with all seven senses: hearing, to listen to its story; sight, to see its physical appearance; smell, to inhale its fragrances; taste, to savor its sweetness; touch, to feel its texture; proprioception, to orient ourselves; and interoception, to express its effects. Hearing and sight represent conventional and certified coffee. Together with smell, taste, and touch, they define specialty coffee. Adding proprioception and interoception defines sensory coffee.
Developing your sensitivity is key to recognizing the value of your coffee, enjoying it, and adding value tailored to the needs of each market, respecting its development time at every stage from seed to cup. Through this book, Kim will guide you on this sensory journey, enhancing your sensitivity to connect directly with a new paradigm of coffee.
224 pages
Kim Ossenblok
An iconic figure in the world of coffee, Kim Ossenblok, founder of the Online Coffee Studio with over 4,500 students, has left an indelible mark on the industry. His third-place finish at the 2012 World Coffee Tasters Championship demonstrated his keen sensory skills. His passion for coffee knows no bounds, and as a fervent advocate of #SensibleCoffee, he shares his love for this delicious beverage in a passionate and unique way. A true master of both tasting and speaking, Kim Ossenblok spreads coffee culture through his social media and YouTube channel, where he has reached the milestone of 100,000 subscribers.