Introduction to Cupping ($)
(Room 30DE)
10 Apr 26
9:00 AM
-
12:30 PM
The Intro to Cupping Workshop provides those new to cupping with tools to analyze and describe their sensory perceptions of coffee. Specifically tailored to beginners, the workshop provides a welcoming and supportive environment to explore the world of coffee evaluation. Participants will learn practical techniques to assess coffee’s sensory attributes through engaging tastings and hands-on activities, bridging theory with practice.
Learners who complete this workshop will be able to:
1. Explain how cupping is used in professional settings across the coffee value chain.
2. Define and differentiate among key terms like fragrance, aroma, flavor, aftertaste, acidity, sweetness, mouthfeel, and overall.
3. Detect differences in intensity and sensory profile among coffee samples.
4. Use sensory evaluation tools like check-all-that-apply (CATA) boxes and nine-point affective scales.
5. Identify personal preferences in sensory attributes in coffee.