Green Stone Coffee Academy was honored to be invited by the Training Department of SOGO Department Store, Zhongxiao Store in Taipei to provide a hands-on pour-over coffee and sensory tasting workshop for managers and employees from different departments.
Designed especially for participants with little or no previous coffee experience, the workshop introduced specialty coffee through a clear, step-by-step learning process—from understanding how coffee tastes to learning the fundamentals of pour-over brewing.
The workshop began with an introduction to coffee flavor and sensory perception, helping participants understand acidity, sweetness, aroma, and the overall drinking experience.
Participants then learned how key brewing variables work together in a practical pour-over brewing formula, allowing beginners to better understand how grind size, water, pouring technique, and brewing structure can influence the final cup.
The hands-on session also included a comparison between flat-bottom and cone-shaped coffee drippers, giving participants an opportunity to experience how different brewing devices can influence extraction and flavor.
During the tasting session, participants experienced two light-roasted specialty coffees: a natural-processed coffee from Kenya and a washed coffee from Rwanda.
Through side-by-side tasting, participants explored the diversity of fruity acidity, sweetness, and aromatic characteristics found in specialty coffee.
One of the goals of the workshop was also to challenge the common perception that “acidic coffee does not taste good.”
By understanding coffee characteristics and learning appropriate brewing techniques, participants discovered that pleasant acidity can work together with natural sweetness and aroma to create a balanced and enjoyable cup.
Green Stone Coffee Academy provides customized corporate coffee workshops and professional coffee training in Taipei and Taiwan for companies, organizations, and educational institutions.
Programs can be designed according to the participants’ experience, group size, training objectives, and available time, with topics including coffee tasting, sensory training, pour-over brewing, coffee roasting, and professional coffee education.
