GE 103 - Intro to cupping

May 9, 2012
Caffe L'affare
Wellington
Registration Closed

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.  

    Objectives covered
  • Identify and analyze SCAA Cupping Protocol 
  • Identify the SCAA Cupping Form Perform SCAA Cupping protocol and etiquette while cupping with a group.
  • Identify purposes and professional benefits to cupping.
  • Recall basic of human physiology of taste and smell.
  • Employ SCAA Cupping Protocol with 3 unique flights of coffee
  • Differentiate between the same coffee with three different roast levels
  • Differentiate between coffee that has different processing methods (minimum 2)
  • Employ terminology from SCAA Flavor Wheel

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





    When

    May 9, 2012
    9:00 a.m.
    to
    May 9, 2012
    12:00 p.m.
    Pacific/Auckland (+12:00)

    Where

    Caffe L'affare
    16 Jessie Street
    Wellington
    New Zealand

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    Tickets

    • Intro to cupping GST:097-462-127
      NZ$295.00
      NZSCA/RG/BG member
    • Intro to cupping GST:097-462-127
      NZ$350.00
      Non-member

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