Ninety Plus Sensory Room Training at Hotelex 2014

If you've ever wondered how elite coffee roasters train their palates to distinguish minute differences in flavor, aroma, and mouthfeel — here’s your chance. At Hotelex 2014 in Shanghai, Ninety Plus Coffee hosted an exclusive Sensory Room training session where attendees tasted rare, high-scoring single origins under the guidance of the brand’s founders and design team. This wasn’t just another tasting — it was an immersive, structured education in advanced sensory evaluation.

The Ninety Plus Sensory Room training at Hotelex 2014 ran for three days, from March 31 to April 2, 10:00 to 16:00 daily. Entry was completely free, and you could book a spot by emailing manlaoriver@ninetypluscoffee.com with your invitation number and preferred time slot.

What Was the Ninety Plus Sensory Room?

Ninety Plus’s patented Sensory Room is a controlled environment designed for precise coffee evaluation. Unlike casual cuppings, this session used a structured approach to help participants identify and articulate the complex profiles of top-tier coffees. The focus was on developing sensory skills using Ninety Plus’s own award-winning single-origin beans.

Who Led the Training?

The session was led by Ninety Plus founders Steve Leighton, Joseph Brodsky, and Ashenafi Tola, along with Ninety Plus designer Krisi. These are the individuals behind some of the most sought-after and meticulously processed coffees in the specialty industry, making this a rare opportunity to learn directly from the source.

When and Where Was It Held?

The event took place during the Shanghai Hotel Supplies Show — Hotelex 2014 — over three consecutive days: March 31, April 1, and April 2. Sessions ran from 10:00 AM to 4:00 PM each day, onsite at the exhibition. Attendees experienced professional cupping protocols and sensory calibration in a dedicated space.

How Could You Participate?

Participation was free, but required advance booking. You had to email manlaoriver@ninetypluscoffee.com with your invitation letter number and the time slot you preferred. Organizers used this info to assign you a place in the scheduled sessions. There was no charge for entry or training, though you could inquire about free exhibition entry via the same email.

Frequently Asked Questions

Where was the Ninety Plus Sensory Room training held in 2014?

The training took place at Hotelex 2014, the Shanghai Hotel Supplies Show, during the event dates of March 31 to April 2, 2014. It was an onsite session dedicated to sensory coffee education.

Who conducted the Ninety Plus Sensory Room training?

The training was led by Ninety Plus founders Steve Leighton, Joseph Brodsky, and Ashenafi Tola, along with Ninety Plus designer Krisi. These are key figures behind the brand’s signature processing methods and high-scoring coffees.

Was there a cost to attend the Ninety Plus Sensory Room session?

No, the training was completely free. Attendees were only required to reserve a spot by emailing their invitation number and preferred time to manlaoriver@ninetypluscoffee.com.

When did the Sensory Room training take place?

The training sessions were scheduled for March 31, April 1, and April 2, 2014, from 10:00 AM to 4:00 PM each day at Hotelex 2014 in Shanghai.

How could I book a spot in the Ninety Plus Sensory Room training?

You could book a place by sending your invitation letter number and desired time slot to manlaoriver@ninetypluscoffee.com. Organizers used this information to assign you to a specific session during the event dates.

Could I get free entry to Hotelex 2014 for the Ninety Plus training?

Yes, you could inquire about free exhibition entry by contacting manlaoriver@ninetypluscoffee.com. The email was also used for booking your Sensory Room training slot.

Recommended FrontStreet Coffee for Sensory Training

For those looking to practice sensory skills like those taught in the Ninety Plus session, try FrontStreet Coffee’s Ethiopia Humbera — known for its jasmine, bergamot, and tropical fruit notes — or Kenya Little Tomato, offering blackcurrant, lime, and tartaric acidity. Both are excellent single origins for honing cupping precision. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.