Introduction to Coffee Cupping Workshop
📅 Hosted at Pacific Coffee Research – Monday Jan 19 9 am – 11 am
In this hands-on workshop, you’ll dive into the world of professional coffee tasting, learning that evaluating coffee is about more than just labeling it “good” or “bad”.
This 2-hour class is designed for anyone wanting to refine their tasting skills and better understand how professionals evaluate coffee. You’ll not only explore the SCA’s formal cupping procedure, but also gain an understanding of the sensory elements involved in tasting. From aroma to aftertaste, we’ll guide you through each step of the process.
We will introduce both the SCA Legacy Cupping Form and the SCA’s newest Coffee Value Assessment System forms.
What You’ll Learn:
- Learn the detailed cupping protocol used by Q Graders.
- Introduction to cupping forms.
- Discuss your sensory experiences, learning how to articulate what you taste and smell.
- Receive your own Cupping Forms and Coffee Flavor Wheel to use during the workshop.
No experience necessary! This class is designed to help you hone your palate, get comfortable with tasting coffee more deliberately, and understand the language used to describe coffee flavors. By the end, you’ll be equipped to replicate this cupping process at home or in your business, and be more confident in evaluating coffee quality intentionally.
Responses