69. How Glassware Changes the Taste of Coffee: The Science of Sensory Cups

Most of us obsess over beans, brew methods, and grinders… but ignore the one thing that actually touches our lips.

The cup.

In this episode, we sit down with Johnny Loh, the engineer and founder behind ICOSA Brewhouse, to talk about how vessel design can completely change the way coffee tastes.

Johnny didn’t start in coffee. In fact, he didn’t even drink it when he began designing cups. His background in engineering and sensory design led him to ask a simple question: if wine and whiskey have purpose-built glassware, why doesn’t specialty coffee?

We break down how shape, surface area, aeration, and geometry influence aroma release, temperature retention, and flavor perception. Johnny shares the experiments, the skepticism, and the real-world results from cafés, competitions, and high-end hospitality environments.

We also explore:

• Why traditional mugs might be limiting premium coffee
• How “pattern interrupts” elevate the customer experience
• The psychology of value and perception in hospitality
• Whether certain coffees deserve their own dedicated vessel shapes
• What the future of coffee service could look like

This conversation isn’t about gimmicks. It’s about intentional design, sensory science, and creating experiences that match the quality of the coffee itself.