A two day course of intensive cupping & learning exploring key world coffee origins
This two-day program is an intensive cupping course, allowing us to explore key world coffee origins and objectively differentiate variation in quality. This session also includes a mock sensory skills exam and green grading exercise that is good for overall general knowledge or preparation for a Q Grader or SCAA certification exam. Because of the greater depth of our evaluation of these coffees and additional discussion and calibration among participants, this course is limited to 12 participants only.
Key course components:
• Evaluate the sensory and quality characteristics from of coffees from around the world
• Understanding SCAA cupping protocols and the SCAA form
• Building a descriptive vocabulary and create memory linkages with common coffee aromas
• Identify organic acids and what they tell us about coffee
• Distinguish between primary components of taste and at varying intensities
• Grade green specialty coffee to international standards
Course Cost $1,200 +gst per participant
*ONLY 12 spaces available
Location: Bear Bones Espresso, 2/66 Mclachlan Street, Brisbane, Queensland, Australia
Date: 16th – 17th October
Time: 8.30am – 4.00pm
World renown coffee expert Andrew Hetzel:
Andrew Hetzel is the founder of CafeMakers, a coffee quality consulting firm based in Hawaii. Since 2001, he has worked on behalf of coffee producers and roasters in more than 35 countries to improve coffee quality. Mr Hetzel is a board member of the Specialty Coffee Association of America, chairperson of the SCAA Professional Development Committee and a Q Arabica and Robusta Instructor for the Coffee Quality Institute. From 2008-2012 he was a board member of World Coffee Events, which operates the World Barista Championship. As a visible industry figure, his comments about coffee have appeared in Time Magazine, the Associated Press, New York Times, Wall Street Journal, BusinessWeek, Fortune Magazine and on CNN.