Coffee Workshop: Intro to Coffee Cupping

301 Kinsey St,Raleigh NC 27603

23 October, 2021

Description

An introduction to the Specialty Coffee Association cupping protocol and scoring methodology. IMPORTANT: Proof of COVID-19 vaccination is required for admittance to this class. Cupping is the foundation of quality analysis and control in the specialty coffee industry. Professional coffee tasters use this method to evaluate individual characteristics like acidity, sweetness, and body, and to score coffees based on overall objective quality. This class introduces the basic procedure and etiquette of cupping, and introduces the Specialty Coffee Association (SCA) cupping form and scoring methodology. After taking this class you should be able to: Recognize the SCA cupping form and understand each section of itParticipate in a professional cupping following standard protocol and etiquetteEvaluate a given coffee objectively based on acidity, flavor, body, and aftertasteUnderstand how coffee defects impact the score (and price) of green coffeesThis class is a bit more advanced than our other workshops, but it is still appropriate for all skill levels.