Coffee Cupping Seminar
Coffee Cupping Seminar - LEVEL 2
Cupping is the method of coffee evaluation used by professional tasters, coffee farm owners, roasters, baristas, and home-barista.
It is used to evaluate coffee in various categories such as flavor, aroma, acidity, body, aftertaste.
It is a game, a challenge and training of the senses, which helps us understand coffee according to the country of origin, the terroir, the processing, altitude and the way of preserving and roasting.
Participants will receive a seminar attendance Certification upon successful completion of the seminar.
Identification of potential defects
Identifying desirable flavors and their quality
Rating of intensity
-Mouth (taste buds)
-Nose (olfactory bulb)
The vocabulary and the descriptions used to describe scents
Development and training of smell with samples with different difficulty levels
The vocabulary and descriptions used to describe flavors
Development and training of taste with samples with different difficulty levels
The fineness of grinding
Preparation for Cupping
Step 1: Aroma
Step 2: Flavor, Aftertaste, Acidity, Body, and Balance
Step 3: Sweetness, Uniformity, and Purity
Step 4: Scoring
Trainees, under the guidance of instructors, utilize new knowledge and skills to do cupping in 6 samples
The "challenge" is to taste, describe, evaluate and eventually rate the coffee samples provided to them in the final phase of education