Cupping and Sensory Skills 2025

As coffee professionals, developing the ability to taste and evaluate coffees allows us to communicate more effectively across the supply chain on topics like quality and cup character. In Cupping & Sensory Skills, we will explore "cupping," the industry-standard protocol for tasting and evaluating coffees, how to conduct oneself professionally in these spaces, and how to identify and discuss flavor notes.

We typically taste six different coffees in this class, so come prepared to enjoy and engage with a variety of our products - including new seasonal releases - and explore how to talk about the tasting experience with customers and other coffee professionals and enthusiasts.

Host or Publisher Joe Van Gogh