(CQI) introduces a new 3-day course – Q Cupping Essentials in the Q program starting August 2019. This course aims to teach students all the cupping skills they need to properly evaluate specialty coffee quality, identify possible defects and how to follow the SCA cupping protocol and ...
It was over this period of time that I realized the task that we, as cuppers were trying to do. We were trying to remember the exact nuances of each attribute of the coffees we were evaluating. In essence, what we were attempting when cupping a different roast (same profile) of that ...
This Cupping and Palate Development Workshop introduces students to the practice of cupping: the industry standard for assessing and understanding coffee. This workshop provides an overview of the uses and history of cupping, as well as cupping terminology and protocol guidelines. We will introduce...
This Cupping and Palate Development Workshop introduces students to the practice of cupping: the industry standard for assessing and understanding coffee. This workshop provides an overview of the uses and history of cupping, as well as cupping terminology and protocol guidelines. We will introduce...
Prominent commercial and consumer cold-brewing systems makerToddylast yearunveiled a cupping kit and protocol, which represented the industry’s first major attempt at standardized commercial cold brew evaluation. The Toddy cold brew cupping form was informed by theSpecialty Coffee Association Arabica Cup...
This study presented 5 methods of spontaneous and induced fermentation to different North American cupping tasters, in order to evaluate coffee quality potential, based on the Specialty Coffee Association (SCA) protocol. During the months of May to July of 2017, 150 coffee samples were evaluated....