Coffee Tasting and Cupping

About this class

Cupping is the structured tasting format used by coffee professionals to evaluate beans, and this class teaches you to run a proper cupping table with hot water poured directly over grounds, broken crust, slurped from a spoon, and scored on an industry-standard form. You taste five to eight coffees from different origins and process methods back to back, building a vocabulary for what you taste and understanding why Ethiopian naturals taste like fruit while washed Guatemalans taste like chocolate. No equipment needed and great for anyone who wants to shop for coffee with more confidence.