Efficiency and excellence in coffee quality evaluation begin with setting up and running a great cupping, but coffee quality also has the ability to bridge international boundaries and build relationships. This course will equip students with the necessary steps to run a cupping, including a summary of equipment and order of operations. It will provide a baseline understanding of coffee quality tiers, including scored categories and descriptive phrases. And it will empower cuppers to communicate clearly with various agents throughout the supply chain to complete the QC feedback loop with a focus on sample approvals and feedback to supply partners.
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