Cupping coffee is how coffee professionals evaluate, asses and rate coffees. Whether its for purchasing green coffee, roast profile development, quality control or flavor and attribute identification, it is the formal process that enables everyone involved in the coffee business to have somewhat similar languages and data.
Its a mixture of objective and subjective, qualitative and quantitative. It takes a lot of practice to become proficient and consistent, aka you have to build your coffee tasting library into the thousands before you have a big enough foundation to judge and evaluate any coffee anywhere.
However it is not a difficult process and once you have the core processes, key concepts and understand the wording and scoring details it remains one of the absolute best ways to clearly and effectively break down the aromas, flavors, tastes and attributes of coffee.
This coffee cupping breakdown series is designed to take anyone, regardless of skill level or experience and get you to the point where you can confidently cup or taste and evaluate coffee.
Each week will break down a different portion of the cupping process. Taking the daunting and complex cupping and scoring, and breaking it into bite size chunks. Together we will focus on two individual portions of the cupping process and the cupping form. You do not need any coffee tasting or cupping experience. We will guide you every step of the way. You do have to like coffee and be willing and able to taste multiple coffees in each session.
CLASS BREAKDOWN:
- Week 1 - Process & Scoring - all the mechanical and overview of cupping
- Week 2 - Acidity & Body - Defining, identifying and scoring
- Week 3 - Flavor & Aftertaste - Defining, identifying and scoring
- Week 4 - Balance & Overall - Defining, identifying and scoring
YOU CAN attend all of them or a few, but EACH class only covers 1/4th of the cupping process.
Supplies needed:
YOU! That’s it! We have all the rest
