Intermediate Cupping

Next level coffee tasting for full-fledged aficionados or entry-level coffee professionals. 

We will meet and evaluate through cupping (or liquoring) of several coffee samples. 

Learn about personal bias, objective versus subjective analysis, flavor calls that translate to numerical scores,defective and “off” flavors,  and how to align with others at the table. 

Materials and Ingredients:

Selected coffee samples

Food-grade defect spikes TBD

This class is taught by Trish Rothgeb