Metropolitan Pavilion | October 11 - 13, 2019
  • Sensory Experience


The Sensory Experience debuted to roaring success at The New York Coffee Festival in 2017, and now it's back, for the third year in a row, more exciting than ever. 


Prepare for a sensory maze containing a series of unique experiences, and discover flavors designed to test your senses to the max.
The Sensory Experience is fully immersive. After a brief meditation to focus the mind and enhance the olfactory and gustatory connection, highly experienced sensory leaders will guide you through a series of aromatic and tasting encounters designed to expand perception of flavor.
Over 30 minutes, in groups of six, you'll learn how to identify different flavor profiles.

The updated 2019 schedule will be available shortly! 
To make the wait sweeter, discover some of the past edition's most popular guided sensory experiences below:
An exploration of chocolate's journey from nib to liquor, the origin of chocolate and its different complimentary blends. Participants were introduced to the mixture of coffee and chocolate as they are guided through their similarities and differences.
The process of aging is centered around chemical reactions that enhance the flavors of the product. Participants were invited to sample a variety of coffees aged in different ways. Variations included green coffee from Guatemala and Rwanda, aged in Chardonnay barrels, green coffee from Peru aged in Caribbean rum barrels and cold brew coffee aged in bourbon whiskey barrels. The different aging processes highlight varying tasting notes in each coffee and participants learned how to identify these flavors and ways to enhance them.
This experience was designed to introduce participants to the tasting exercises utilized in the Q Grader (coffee sommelier) test. Visitors tasted the acid components in grain and road-tested their skills during the Roast ID Tasting challenge. The experience ended with a bread tasting from different unique grains.

Visitors learned to dicipher the effect of pump pressure, pre-infusion time and recipes on multiple espressos, finishing with a shot of barrel-aged espresso and an affogato made with local ice cream.

All Sensory Experiences concluded with a Master Talk given by a field expert. Guests speakers included pastry chef Johnny Iuzzini, champion barista Laila Ghambari, coffee roaster George Howell.


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125 West 18th Street,
New York, NY 10011
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