The coffee experience is not just a question of taste and context, but also one of sensations that concern the human organism as a whole. Coffee has an effect at a biological and mental level.
This makes it important to analyse human sensations and perceptions, emotions and capacities: all the basic elements for elaborating and tasting coffee. Besides this, it is indispensable to analyse how the gastronomic offer of a coffee bar should be structured to ensure that the experience is as complete and immersive as possible. There is more to coffee than a cup, it is a complex cognitive process.
