Introduction to Coffee: Tasting and Origins - December 9, 2016
Any coffee professional must be able to taste and describe coffee, explain coffee’s journey from seed to cup, and recite key points in coffee’s history. This class gives students hands-on practice in each of these key areas. Students will follow the industry standard SCAA Cupping Protocol through one flight of coffees, enabling them to evaluate coffee’s tastes and aromas and recognize the influence of growing conditions and processing method in the cup.
The course will enable students to...
Identify purposes and professional benefits to cupping.
Execute simplified SCAA Cupping Protocol and Etiquette during a flight of coffee.
Describe at least 4 specific tastes and/or aromas in each coffee.
Discuss basic stages in the chain of coffee from seed to cup.
- State basic information about Arabica coffee and its growing conditions.
Students should come prepared to taste coffee beverages. Class begins promptly at the top of the hour! Our lab opens 15 minutes before class starts so that you can check-in prior to the start of class.
*If for any reason you're unable to attend a scheduled class please contact Education@irvingfarm.com at least 24 hours in advance. Due to limited space and resources, we will be unable to refund no-shows or sudden cancellations and a $50 surcharge will be billed to wholesale customers.