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Golden Bean

October 3, 2014

Introduction to Cupping

Andrew Hetzel will be running three courses at The Golden Bean Roasters Competition and Conference
(maximum 24 spaces per course)

Introduction to Cupping

Saturday 11 October – 11am to 3pm
Participants will learn the process of cupping following protocols set by the Specialty Coffee Association of America, including standards for water, coffee roasting and the correct use of the SCAA coffee score sheet and related cupping terminology.  After a practice round, cuppers will apply their skill to evaluate and grade a full table of coffees.  This session is designed for beginning cuppers or experienced coffee professionals with limited formal cupping training.
Course Cost $275.00pp

To book in for this course – call Jarad Mea on 0437 875 839

 

Defect Cupping

Sunday 12 October  – 9am to 12pm
In this session we will identify and present common defects found in green coffee, discuss how and where they form and allow cuppers to taste and identify each.  All coffee professionals are welcome and encouraged to participate in this fun and extremely valuable exercise that is guaranteed to leave you with a bad taste in your mouth.
Course Cost $275.00pp

To book in for this course – call Jarad Mea on 0437 875 839

 

Cupping Naturals

Sunday 12 October – 2pm to 4pm
What’s old is new again. Dry natural processed coffees have been historically overlooked as inferior since the 1970’s when washing became popular in our industry but that perception is changing among the specialty elite thanks to the recent introduction of exceptional dry processed coffees from Panama, Ethiopia, El Salvador and other origins. In this session, we’ll cup two flights of coffees from around the world that demonstrate the potential of this processing method.
Course Cost $275.00pp

To book in for this course – call Jarad Mea on 0437 875 839





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