This course teaches the sensorial evaluation of coffee in its most raw and effective method: professional cupping. This method of tasting coffee is used by industry professionals to rate, rank, and compare coffees of various origins, grades, processing methods, farms, varietals, and more. Learn the necessary vocabulary and the strict protocols involved with cupping. Explore the range of aroma, taste and tactile balance through multiple hands-on cupping flights. This course will provide the skill set necessary to evaluate and discern specific differences in coffees by utilizing triangulation cupping exercises. In-depth discussions between each round of coffee tastings ensure that you build a library of taste references to which you will be able to refer again and again in your professional career.

This course focuses on discussion and coffee tasting, with lecture, visual media, and hands-on supplemental material.

• Expand your sensory skills to evaluate coffee’s aroma, taste, and texture
• Taste and compare different coffees (regions, processing, roasting, blending, grading)
• Multiple flights of cupping to build expertise through experience
• Test yourself by participating in a triangulation cupping exercise

Price: $900 per person

Duration: 3 hours

Pre-requisite: Introduction to Coffee and Introduction to Brewing Fundamentals