SCA INTRO TO CUPPING WORKSHOP

The Intro to Cupping Workshop forms part of the SCA’s upcoming cupping education program — the only program of its kind, built on the foundations of the Coffee Value Assessment and modern sensory science. Specifically tailored to be beginner-friendly and inclusive — whether you’re a barista, roaster, coffee enthusiast, or industry member — this workshop gives a welcoming and supporting environment to explore the world of coffee evaluation to those with no prior cupping experience.

You'll learn the practical techniques to assess coffee's sensory attributes through engaging, hands-on activities — bridging theory with practice.

An inclusive learning experience: Designed for all experience levels, this workshop ensures that everyone feels welcome and supported.

Practical skills: Develop tools and techniques to confidently evaluate and describe coffee’s sensory qualities.

A foundation for growth: Build your sensory knowledge and take the first step in mastering cupping practices.

The Intro to Cupping Workshop provides non-cuppers (coffee professionals without
cupping experience, consumers) with tools to analyze and describe their sensory
perceptions of coffee. Specifically tailored to beginners, the workshop provides a
welcoming and supportive environment to explore the world of coffee evaluation.
Participants will learn practical techniques to assess coffee’s sensory attributes through
engaging tastings and hands-on activities, bridging theory with practice.
After completing this workshop, learners will be able to:
- Define the term cupping in their own words and list two to three examples of how
cupping is used in professional settings across the coffee value chain.
- Explain the concept of attributes and how attributes relate to the sensory
assessment of coffee.
- Define and differentiate among the various cupping sections: Fragrance, Aroma,
Flavor, Aftertaste, Acidity, Sweetness, Mouthfeel, and Overall.
- Detect differences in intensity and sensory profile among coffee samples.
- Use CATA boxes to document the sensory profile of coffee samples.
- Demonstrate effective cupping practices, including:
- Use a spoon to evaluate a consistent quantity of coffee from each bowl.
- Rinse spoons thoroughly in between cups and samples.
- Wait until the cupper in front of you completes their tray and moves on
before evaluating coffees on that tray.
- Complete multiple passes to evaluate the coffees at different temperatures.
- Identify personal preferences in sensory attributes in coffee.
- Use the nine-point affective scale to evaluate coffee samples

This workshops will have a duration of 4 hours.