Yanxia Liu, Suyun Wu, Wenxia Tang, Ran An, Yue Feng

Yanxia Liu

March 31, 2026

"Coffee Tasting and Preparation", Reform in education, Inquiry-based learning, Data as the drive, Sensory science, Advanced abilities.

As a practical course that integrates sensory art and scientific principles, the teaching objective of "Coffee Tasting and Preparation" should not be limited to skill imparting, but should also focus on cultivating students' scientific thinking and independent decision-making abilities. A teaching reform system based on "inquiry-based learning" as the core, "data sensory integration" as the support, and "three-stage progressive experimental chain" as the implementation path has been constructed to address the deep-seated problems of "disconnection between data and perception", "teacher feedback replacing student judgment", and "difficulty in knowledge transfer" in current teaching. The course systematically guides students from "step-by-step operation" to "independent analysis, judgment, and adjustment" by reconstructing teaching content, innovating teaching methods, and reforming evaluation mechanisms, achieving a role transformation from "learners" to "researchers". Practice has shown that this reform effectively enhances students' scientific exploration ability, systematic thinking, and innovative confidence, providing a reference paradigm for similar practical course teaching.

© 2026, the Authors. Published by ISCCAC

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