The basic understanding of coffee comes from an initial overview of coffee farm production and coffee roasting. A small presentation is the starting point to this class to cover the essentials on these aspects of coffee.

The class then moves on to practice of coffee cupping, and the methods used by professionals in the coffee business to determine quality and coffee profiles. A coffee cupping control form is used to guide the participants through a complete analysis of coffee quality, roast level, and profile.

Participants will learn how to grade and classify coffee and compare between two different kinds of coffee origins. (sessions last from 45 to 60 minutes).

• This training requires a 2 person minimum.