We offer Cupping Lab Fundamentals at our Monroe roasting and training facility on the second Saturday of each month from 1 p.m. to 2:30 p.m.
This workshop will cover the fundamentals of coffee cupping, which is the method used to evaluate coffees all around the world. By tasting (cupping) coffees from various origins and processing methods, this session will help you enhance your tasting abilities and begin to establish a vocabulary that will allow you to more precisely explain what you're experiencing.
Learn how to taste like a pro! In a cupping-style tasting, you will compare six coffees side by side and learn about the differences in origin, method, and roast profile. You'll identify broad categories and branch out from simple to intricate tasting notes
Cupping is an evaluative tool. It's a method of focusing on the many aspects of a coffee and analyzing what each coffee has to offer. Developing a palate is an important part of the coffee tasting process. Cupping Fundamentals exposes the coffee enthusiast to cupping, a systematic method of evaluating coffee. We'll be using custom cupping forms as well as the SCA Coffee Taster's Flavor Wheel.
Our cupping events are purposefully kept simple in order to provide a one-of-a-kind experience free of criticism or pretense. It all comes down to learning to pay attention to the details. Participants are requested to take notes on the scent, aroma, sweetness, acidity, body, and overall flavor of various coffees.
Please avoid wearing perfumes, heavily scented shampoos, or other personal products that may impair others' sense of smell and taste.
Classes are capped at 4 people per session. Minimum of 2 participants required. If the minimum number of participants isn’t met, we’ll postpone the class to the following month. You’ll be emailed a ticket for the class that can be redeemed at any cupping class within 12 months.