Teaches students the cupping skills they need to properly evaluate specialty-coffee quality. This course can be completed either as a stand-alone Q Cupping Essentials certification or as preparation to take
Teaches students the cupping skills they need to properly evaluate specialty-coffee quality. This course can be completed either as a stand-alone Q Cupping Essentials certification or as preparation to take the Q Grader certification.
This course is ideal for a broad range of people who are interested in evaluating coffee quality but aren’t involved in or are newer to everyday quality control. This could range from baristas to coffee executive to home enthusiasts and others.
- How to properly use the Specialty Coffee Association (SCA) cupping protocol and form.
- The internationally accepted system for evaluating coffees.
- The course focuses first on individual elements of the cupping form-such as intensity, sweetness, descriptive terms, and defects.
- The course also integrates other elements linked to the cupping form, including sensory evaluation and green coffee grading.
By the end of CQI Cupping Essentials, students will have an excellent understanding of how to accurately and comprehensively cup coffee samples for the purposes of scoring, identifying, and differentiating individuals lots. Furthermore, participants will have learned all the practical applications of the SCA protocol, allowing them to set up cupping exercises for others or for themselves.
*Our courses typically begin at 9 am each morning and finish each day between 5 and 7 pm depending on the progress of students in each course.
january 8 (Wednesday) - 10 (Friday)
Boot Coffee Campus
619 Lindaro Street, San Rafael, CA