This is a great class for Q Prep. If you are thinking of taking the Q but aren’t cupping with the form frequently or using the protocol, this is for you.

This class will introduce tools we use in CQI and SCA including le nez du cafe, taste solutions, the cupping form, and the cupping protocol. By the end of the course you will have the skills to confidently set up and lead a cupping and practice with the tools we use.

This class teaches people new to sensory analysis taste, smell, and mouthfeel is used in the context of evaluating coffee. Note that this course will take place over the course of two days but students have the option of purchasing/attending one or two days.

Day 1 of this class focuses on an introduction to cupping with learning activities for the three key elements of flavor (taste, aroma, and mouth feel). The class builds by introducing the standard sensory analysis tools of aroma and flavor references and uses them the context of coffee quality evaluation. Day 2 of this class is the practical, hands on application.

Day 2 will focus on conducting quality testing of coffee and simulating an individual calibration with flavor standards.