This class covers how to set up a coffee cupping and evaluate coffee consistent with the global coffee industry's approach to coffee assessment.

We'll cover the fundamental mechanics of olfaction (fragrance & aroma), gustation (flavor & aftertaste), texture (body & mouthfeel), and the general scoring system for specialty coffees. 

By cupping coffee like an industry pro, you will begin to learn the common language of coffee quality and explore ways to enhance your coffee experiences by learning the global standards for sensory analysis.

This course is for coffee enthusiasts looking to better understand coffee flavor and how quality is professionally evaluated.

Receive a discount when you register a group of 2 or 4.

Class duration: 90 minutes

Instructor: Jennifer Yeatts