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Mainland Campus Coffee Tasting Class: Comparing Processing Methods
September 17 @ 5:30 pm – 7:00 pm
Coffee is the seed of a fruit. Before we can roast it and brew it, that seed needs to be removed from the fruit, cleaned, and dried. This beginner level coffee cupping class explores the differences in flavor created by the various processing methods used by coffee producers to convert fresh coffee fruit into a hard, dry seed that can be roasted.
In this 90 minute class we will run through a quick cupping protocol refresher on SCA cupping procedure and etiquette, and then we’ll cup three sets of coffees produced using different processing methods.
This coffee cupping class is great for anyone who is interested in digging a little deeper into coffee tasting.