The Speciality Coffee Association of Europe UK Chapter (SCAE-UK) and the International Coffee Organization (ICO) are set to present a fascinating evening of investigation into the mechanisms of taste and smell. The event, which is being held as part of The Coffee Sessions, will be held at the ICO’s headquarters in London on Thursday, 19 May from 6.30pm to 9.00pm. Emma Sage, Coffee Science Manager at the Specialty Coffee Association of America (SCAA), will be discussing taste and threshold (ability to differentiate), factors that are especially relevant in context of the launch of the new SCAA Coffee Flavour Wheel and Lexicon. Surgeon and leading researcher into the science and mechanism of olfaction, Dr Simon Gane will be discussing the latest theories of smell and looking at genetic variance, threshold and difference. The event’s organisers promise to give attendees new insight into their own abilities to differentiate taste and smell, essential to anyone wishing to progress their sensory abilities.