Introduction to Coffee Cupping
Professional coffee tasting is a bit more complicated than just deciding whether a coffee is “good” or “bad”. In this 2-hour workshop we will sample six coffees while introducing the Specialty Coffee Association’s formal coffee tasting procedure known as cupping. Cupping is a globally standardized protocol for objectively evaluating coffee quality.
Students will learn the protocol and procedures used to cup coffees, take notes using a simplified version of the SCA Cupping Form, and discuss their sensory experiences in the cupping with each other.
As this is a learning experience, some etiquette protocol will not be followed (such as remaining silent while cupping) so that all participants can ask questions, make comments, and discuss their experience with each other.
**This course is limited to 4 students with 1 instructor. Students are required to wear masks at all times, except when tasting exercises are facilitated. We are using SCA’s modified cupping protocol where each taster will have their own drinking vessel to dose coffee into and drink from; there will be no dipping & slurping from shared bowls.
Pacific Coffee Research maintains a sanitary space and always has extra PPE on-site, including medical-grade masks and gloves. Our team will disinfect all surfaces to ensure the safety of participants in this course. Additionally, our Lab is well-suited for ample airflow.
Registered students are asked to complete and sign a covid-19 form before the course begins.
Mahalo for your participation and kōkua**