Cupping is the Specialty Coffee Industry’s standard for coffee evaluation. Using the SCAA Cupping Protocols and evaluating three flights of coffee, students will be introduced to the protocol and vocabulary for objective professional coffee evaluation.
Also see these two courses that are part of BG Level One Certification:
CP 190 -
Level one certification test (2 parts): http://guestli.st/97518
CP 151 -
Intro to brewing & extraction: http://guestli.st/97401
And IDP, essential for barista trainers, business owners & educators:
Instructor
Development Program IDP: http://guestli.st/97383
Become a
member of the New Zealand Barista Guild!
Barista Guild membership: http://guestli.st/96510