Advanced Cupping Training
Lead Trainer: Willem Boot
Maximum Class Size: 8
The 4-day Intense Cupping Course is designed to provide the student a “total immersion” coffee tasting experience. You can also take this course as a preparation for the the Q-grader certification courses by the Specialty Coffee Association of America (SCAA).
This 4-day intensive course will be taught by certified Q-graders.
The program is very suitable for beginning professionals or for more experienced cuppers who want to refine their tasting skills.
The tasting exercises are really intensive; partially we will train your senses with triangulation tasting sessions and partially with traditional cupping exercises.
The course includes a sweet-sour-salt sensory test on the fourth day and a cupping exam.
As with all our courses, we allow for sufficient one-one-one interaction with the lead-trainer Willem Boot.
Articles
Reflections on
Roasting Fundamentals
Cupping for Flavor
versus for Defects
Roasting to
Perfection
Course Program
Advanced Cupping Training
(4 days intensive course)
Day One
The course starts with a thorough introduction of concepts in sensory analysis, followed by a review of coffee tasting protocols and the use of various cupping forms. We will review in detail the SCAA cupping form and the special coffee tasting form that was developed for descriptive Sensory Evaluation.
The next session includes a review of quality assurance principles, including an overview of critical quality parameters and how these can be part of a cupping program. The day will continue with aroma exercises, fruit tasting exercises and exercises using a specially developed flavor kit, containing more than different 20 flavors as we can find these in coffees around the world. The afternoon session includes triangulation tasting sessions.
Day Two
The morning is filled with triangulation exercises and with a fair amount of coffee tasting theory. The afternoon includes a review of El Salvador and its popular coffee regions. Of course we will organize a formal tasting session with at least eight coffees from El Salvador, featuring heirloom varieties like Pacamara, Bourbon and Pacas.
Day Three
By now the students start feeling immersed in coffee tasting practice and that’s exactly what we’re aiming for! The day starts with another triangulation tasting exercise, followed by a formal cupping session where the students will specifically be judged on their capabilities to apply descriptive cupping language.
The afternoon features Ethiopia and its wonderful coffees and we will taste a good number of coffees from the birthplace of coffee.
Day Four
This is the BIG day of the course as you will be tested during various exams that will put your senses to the test. During the morning we will arrange a sensorial exam, including different mixes of sweet, sour and salt. The aroma exam follows and finally in the afternoon we will arrange an intensive cupping examination. The students will receive a score card of their performance at the end of the course.
This course is an excellent preparation for the Q grader / cupper exam as organized by the SCAA (Specialty Coffee Association of America).
Advanced Cupping Training
Course Fee: $ 1475.00
(includes lunches)
