CQI Introduction to Cupping

This is a 2 day course. Dates can be customized to your availability. Please email lab@highergroundstrading.com to inquire.

This class covers how to set up a coffee cupping and evaluate coffee consistent with the Coffee Quality Institute's best practices and protocols for Q Graders.  

Over two days, learners will learn the fundamental mechanics of olfaction (fragrance & aroma), gustation (flavor & aftertaste), texture (body & mouthfeel) and aroma memory recall. You will apply these mechanics while learning how to compare and describe coffee attributes found in both Arabica and Robusta species of coffee.

Learners will be taught how to determine proper dosing for cupping bowls and set up a table. By cupping multiple flights of coffee and calibrate your evaluations with the group, you will begin to learn the common language of coffee quality and explore ways to continue your professional cupping and coffee education--or simply enhance your coffee experiences by learning the global standards for sensory analysis.

This course is for new coffee people, seasoned coffee professionals, novice cuppers, or even coffee enthusiasts looking to better understand coffee flavor and how quality is professionally evaluated.