Marie Pohler speaking at CoLab Bucharest 2018
High tasting aptitude is a necessary tool when working with coffee, often requiring a considerable investment of time, energy, and resources to build. Sensory science and tasting education are a part of amassing this vital knowledge. But once a high level is achieved (often during training and qualification), how do we maintain it into professional life?
Marie Pohler’s presentation uses this question as a jumping off point. In this talk, she dives deep into the calibration tools and software used across multiple beverage sectors to enhance and maintain sensory knowledge and abilities. Backed by the latest research, we learn how more than 40,000 sensory professionals ensure they remain masters of their craft.